First try at deli style ham, few Questions?

nate85

Smoke Blower

Original poster

SMF Premier Member

Dec 19, 2010

76

15

• Apr 10, 2014

• #1

HI, I recently tried my had at making bacon and it came out pretty good. I now want to move onto brining and smoking a ham to make lunch meat out of. I'm using Pops brine with a few other flavors thrown in. My ham is boneless and weighs about 5.5 pounds, its 3 to 3.5 inches thick so should I inject it? and how long should I leave it in the brine?  I was thinking of smoking the ham to an internal temp of 155,  is that to low?  Thanks for the help!

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Apr 10, 2014

• #2

I would slice it half so it's only 1 3/4" thick.... Less time to cure and safer..... Less chance for the meat to sour..... etc.....

 

cdn offroader

Meat Mopper

Nov 14, 2013

292

63

St Albert, AB

• Apr 10, 2014

• #3

With a boneless ham there should be no problem with souring if you inject it. I believe the general guideline is anything 3" thick and over should be injected. Inject 10% of the weight of the ham with brine(5.5lbs= 2494.75grams so inject 249.5g brine). I would go with Pops recomendation for the "10-14 days belly bacon, pork shoulder, whole butts" http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

155 should be fine for the ham.
http://www.smokingmeatforums.com/t/151960/smoking-non-pre-cooked-ham

Enjoy the ham!

 

Last edited: Apr 10, 2014

nate85

Smoke Blower

Original poster

SMF Premier Member

Thread starter

Dec 19, 2010

76

15

• Apr 10, 2014

• #4

Thanks guys appreciate the info