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Ham lunch meat

post #1 of 11
Thread Starter 
I made some lunch meat the other day with a cryovaced pork leg I got from cash n carry. The deboning process made it so it needed to be cut into smaller pieces. I cured it with instacure #1 and brown sugar for 21 days. Then smoked it at 125 -150* for 5 hours and 1 hour at 200* to finish the ham at about 160*.

A small plate of sliced ham.

Lunch time.
post #2 of 11
Almost lunch time here.
For some reason I'm cravin a ham sandwich!???

Looks great!!PDT_Armataz_01_37.gif
post #3 of 11
Looks great but I'm sorry what is instacure #1?????confused.gifconfused.gif
post #4 of 11
Wow that really looks good! Did you inject it at all or just soake in brine?PDT_Armataz_01_37.gif
post #5 of 11
PDT_Armataz_01_37.gif Looks great, thanks for sharing
post #6 of 11
Its also known as Prague Powder #1, its a curing agent that fights bacteria such as botulism in 40-140* temp, anaerobic environments. Its also what gives ham and other cured products their distinctive taste and color.

Similar product, just with added more added salt, is Tenderquick.
post #7 of 11
Cacus...that looks beautiful!!!PDT_Armataz_01_37.gif
post #8 of 11
Thought so I usually only use tenderquick

post #9 of 11
Thread Starter 
Thanks for the the kind words all.
post #10 of 11
Wow that came out great! 21 days is a long cure but the color looks spot on!

post #11 of 11
Great looking ham. Points to you!
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