Sounds like you got a plan!
(I probably shouldn't admit this)
No I was a big a beef eater for along time and didn't know any better.
and expanding to pork....
I wanted to smoke a ham for the first time and went to the butcher.
I told them I wanted a ham for smoking, The best you got. I said.
They asked me if I wanted a fresh ham, Sure! I replied. I thought it was like seafood and fresh meant not frozen. I didn't have time to wait on it to thaw.
So the butcher brings this enormous 22lb packed fresh ham.
I didn't even know if was going to fit in smoker! ( I had to trim it after all)
I figured "ham" was a certain cut and that's why is was pink.
well after a long smoke and the temp was right I brought the ham inside after letting it rest, I cut into monster chunk of pig and it was white.
&%$@ I just cooked 22lb pork chop! Non the less it was good and there was allot of it. I fed all my neighbors
So I did some research and discovered to get a true ham you have to cure it.
Okay everyone can stop laughing now!
Since that learning experience, I cure and smoke my own hams now. They keep getting better and better. Getting quite proficient at it too.
They are the best hams I have ever had!
Got one for T-DAY!