rick, i didn't think anyone would be interested in my efforts, but if you are, here goes.
i wanted to use dave's method n sorta did, but i didn't have a metric scale so i had to approximate. plus my smoker won't get to the low temps he uses. still, my theory is that keeping temps under 212 will get close.
anyway, i whipped up some of dave's cure, but added 4 cups of raw brown sugar because i never follow recipes. this turned out super. the ham had just a hint of sweetness.
i plopped the ham in a turkey brining bag for 10 days. on day 3 i injected it because ups lost the first injector so i had amazon
send another. i was trying to inject 10% of the ham's weight but it was my first time. it was messy n lots squirted out, but i kept at it, mostly adding lots around the bone to prevent something called bone sour.
i know some recipes call for curing ham for a month but 10 days was perfect.
i started the smoke just before bed, getting up every 2 hours to add pellets. turns out, this all nighter wasn't necessary, because an 8 1/2 lb half ham took only 12 hours. i'll start the next one in the morn.
i can't tell you what temps i smoked at. i was trying for 180 but the traeger went crazy. the first 3 hours were at 190. the next 4 around 111, then it jumped to 365. i gave up n set it to 225 for the rest of the smoke, because that temp the traeger will hold.
it smoked for 12 hours n 15 minutes n the IT hit 170, lots higher than i wanted, but i fell asleep.
despite the problems, this was the best ham ever. i expected curing meat to be hard, but it was easy n fun fun fun. i enjoy curing as much as i do smoking.
next week i'll start curing some pork loin to make pea meal bacon. when i added the extra sugar i had back bacon in mind anyway.
you gotta try this.
You showed a lot of dedication to that ham, Susie. I've yet to pull an all-nighter for a smoke. If I do, it would only be for a BBQ competition with prize money on the line.
Did you get your AMNPS? If so, why did you need to add pellets every two hours? If you don't have it yet, do you normally have to add pellets that often to a Traeger? And people complain about the temp swings with an MES? Mine never swings more than 20-25 degrees each way which I don't mind.
Smoking is very forgiving if you cook it past the IT target. Same thing happened to a turkey breast I smoked recently. I was shooting for an IT of 170° but it hit 180°. I thought the breast meat would be all dried out but it was just the opposite; smoky, moist, flavorful; best turkey breast I ever made, forget what I used for a rub, though.
Which Dave are you referring to? I missed his post where he gave you the recipe for a cure. And what's pea meal bacon? I've never cured any meat but it sounds like fun. Being lazy, I buy cured meats from the store.