Boneless pork roast turned into ham

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Devo1

Meat Mopper
Original poster
Mar 7, 2018
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480
Ontario Canada
Not even sure what cut it was but it was the cheapest in the bin so I bought it. LOL

Cured for 16 days in a maple sugar wet brine. Soaked after for 3 hours in cold water to remove most of the salt taste.
Smoked most of the day at different temps to get a internal temp of 145 F.


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JckDanls 07

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Sep 10, 2011
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That's looking pretty good... I see a bunch of ham and cheese sammies (my favorite)... I'd have to get my slicer out for that bad boy...

Did you inject as well or just soak in the brine ??

What's the verdict on the finished product ??
 

Devo1

Meat Mopper
Original poster
Thread starter
Mar 7, 2018
195
480
Ontario Canada
That's looking pretty good... I see a bunch of ham and cheese sammies (my favorite)... I'd have to get my slicer out for that bad boy...

Did you inject as well or just soak in the brine ??

What's the verdict on the finished product ??
This was just soaked in the brine. The brine was made up with maple bacon brine I bought years ago. Bought a whole big box of the stuff. Found out later it was meant for large producers lol
Well curing salt never go bad and the maple favor is a bonus.
 

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