Yea, Yea, back to that ham thing. I have no idea why it would be dry? Is ham dry, pastrami dry, canadian bacon dry, and most lunch meats?
The country ribs I did were not dry, or the bonless pork ribs either.
It was also brined, but I will post the honest results.
I like to experiment with things and explore out of the box things.
If nobody experimented we would still living in the stone age.
The worst thing can happen: too salty and wasted 5 dollars. The best? Nicley smoked, cured chicken breast for lunch sammies.
BTW wife loves HAM, any flavor. She had a pastrami sammie tonight, one for lunch tomorow and me one tonight.
They all have been cured.
Different strokes for different folks, as they say.
Hey, if I can bring a new idea here why not? We are all learning, some are slower than others, and some faster and some don't want to learn and I pitty them.
But good luck to all, regardless.