I was given a 13 1/2 pound BRT fresh ham. What would be the the best way to apply cure and how long should I let it cure before smoking? Thanks in advance for the help.
Boneless fresh ham
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I have a boneless in the smoker right now. I used "Pop's brine" recipe which is:
1/3 c. to 1 c. salt (depending on taste)
1 c. granulated sugar
1 c. brown sugar
1 T. cure #1
1 gallon water
You can add other flavoring ingredients to you own taste.
Not sure about yours, but since mine was deboned, it rolled out flat to about 3"-4" thick. I doubled the brine recipe, injected the ham all over, and submerged in the brine for 14 days. You might want to soak longer if yours is thicker.
Hope this helps.
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Thanks for the help. Mine is about 5" thick so will keep it in the cure another 7 days to be sure. This is my first try at doing this, so it will be a learning experience. Have you ever tried a combo cure using both an injection brine internally and a dry rub cure externally?
Once again, thank you.