- Oct 14, 2017
- 561
- 295
Had a bone in shoulder that I needed to do something with so I decided to have a go at curing my own ham.
9lb shoulder injected thoroughly around the bone and at 1 1/2 in intervals throughout the meat, and then soaked for 12 days in Pops brine, I used the low salt version.
http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt
Came out a nice pink color. Gave it a thorough rinse under cold water and trimmed most of the fat cap off and placed in a foil packet with some holes in it to go on the rack above so the drippings could baste the ham while cooking. Tried this because I seen
Bearcarver
do this on one of his recent smokes. Actually he uses a foil pan and that would work much better, the foil pack cooked to top grate and had to be scraped off.
Smoked at 260 over mesquite pellets to an IT of 145. I hot smoked this ham because being my first I wasn’t sure if it was actually cured all the way through and didn’t want any food safety issues. Here’s a shot of it after a short rest and the sliced shot.
It’s got a way darker pink color than the pic shows(bad lighting I guess). Very tender, super moist, and probably the most flavorful ham I’ve ever had.
9lb shoulder injected thoroughly around the bone and at 1 1/2 in intervals throughout the meat, and then soaked for 12 days in Pops brine, I used the low salt version.
http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt
Came out a nice pink color. Gave it a thorough rinse under cold water and trimmed most of the fat cap off and placed in a foil packet with some holes in it to go on the rack above so the drippings could baste the ham while cooking. Tried this because I seen
Bearcarver
do this on one of his recent smokes. Actually he uses a foil pan and that would work much better, the foil pack cooked to top grate and had to be scraped off.Smoked at 260 over mesquite pellets to an IT of 145. I hot smoked this ham because being my first I wasn’t sure if it was actually cured all the way through and didn’t want any food safety issues. Here’s a shot of it after a short rest and the sliced shot.
It’s got a way darker pink color than the pic shows(bad lighting I guess). Very tender, super moist, and probably the most flavorful ham I’ve ever had.
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