Thanks for this post as I just bought a bone in 22lb fresh ham, I have huge meat injector, and cure... but have a few questions:
1.Do I need to saw the bone off as you showed in step 1, does it matter?
2.Do I have to cut the skin off, does it matter?
3.I was planning on cooking this 12/1. will that be enough time for the cure?
4.When I do cook this in 22" Weber smokey mountain (water and charcoal smoker) Do i have to take it to (155-165deg) or 145deg? Seems like most people cold smoke then warm it to 155deg or so a few days later. I can cook it 11/30 then cook it again 12/1 if cure time permits. Would be easier to cook it all one day but not sure which provides best results.Any idea how long this will take to cook, I am guessing over 8 hrs at 225deg?( i do most cooks when I am sleeping as temp holds within 240-220)
5. With the cure recipe, what is the reason for white and brown sugar? I was planning on using just turbanado sugar( I like natural un bleeched sugar) Any reason for both?
I also plan on curing 2 10lb skin on bone in picnics as there is another thread of that, also have questions for that as i plan to smoke that the same day:
Any help on my pork cooks would help a great deal, I plan on injecting tonight.