Anyone use boneless loin for ham's?

[sbishop]

Hi everyone, i was wondering if any of you have done up any hams with bonless pork loin? is that too lean of piece of meat? too dry?

Canadian thanksgiving is coming up in a few weeks and we are having a get together at the camp, my brother is bringing the turkey and myself "a ham". was thining of taking the smoker to the camp.

Your thoughts?

thanks

sbishop

 

[woodcutter]

I don't know but I have been thinking of trying pork loin myself. It may be more like Canadian Bacon I'm thinking. I know for sure the smoker at camp is a good idea!
 

 

[sbishop]

i love canadian bacon...been making it for a over a year now....got that down pat!...but i've been doing a dry cure....was thinking of doing this ham in a brine....wonder if that will make a difference?

 

[bigfish98]

The only loins I have cured have been for canadian bacon. 

 

[roller]

I have never tried it but I do not think it would work to well for a Ham..I would just buy me a good Ham and give it a good smoke. There are some great Q-views on here with Hams...

 

[diggingdogfarm]

Cottage or Daisy "ham" from the neck end of a pork butt is very good, cheap and super easy to make.

Video of a butcher trimming out a cottage ham...

[VIDEO][/VIDEO]



Here's a link to a cottage ham thread by DanMcG. Looks excellent Dan!!!!!

http://www.smokingmeatforums.com/t/110466/cottage-ham

Cottage hams are great, we make them all the time.

Cheers, peace and bacon grease,
~Martin

[COLOR=#black]Click here to check out the Universal Cure Calculator!!!!![/COLOR]

 

[woodcutter]

That is a great thread! ......Thanks