When I posted some photos of the first one of these that I made, I promised to post more photos of the complete process. So here we go.
Let me start out by saying these things are so easy to make it makes you feel like you must be cheating in some way.
To start I buy one of these from my local Walmart. They are the perfect size, boneless and already netted to help cut down on any fuss.
Next, remove from package and start rubbing in the salt, sugar, spice mixture. when you are done it should look like this
Next, vac seal and give it a 14 day stay in the fridge. If you don’t have a vac sealer just wrap it in several layers of plastic wrap then into a ziplock
bag to help catch any accidental drips.
Next I lightly rinse off any excess spice pat dry with a paper towel then hang room temp for a couple of hours till dry to the touch, then smoke and cook.
I always cold smoke them (100 deg) for around 4 HR then reseal and finish them in a 170 deg oven for 3 - 4 hr. But if you
have a smoker that can do this then by all means finish them in the smoker. Here is the finished product after being smoked and cooked.
And the sliced test.
Extra large homemade hoagie roll, some sliced ham, Swiss cheese, tomato, lettuce and homemade whole grain mustard.
This particular ham is a honey cured ham. If anyone is interested in the cure mixtures I can post them.
Cal
Let me start out by saying these things are so easy to make it makes you feel like you must be cheating in some way.
To start I buy one of these from my local Walmart. They are the perfect size, boneless and already netted to help cut down on any fuss.
Next, remove from package and start rubbing in the salt, sugar, spice mixture. when you are done it should look like this
Next, vac seal and give it a 14 day stay in the fridge. If you don’t have a vac sealer just wrap it in several layers of plastic wrap then into a ziplock
bag to help catch any accidental drips.
Next I lightly rinse off any excess spice pat dry with a paper towel then hang room temp for a couple of hours till dry to the touch, then smoke and cook.
I always cold smoke them (100 deg) for around 4 HR then reseal and finish them in a 170 deg oven for 3 - 4 hr. But if you
have a smoker that can do this then by all means finish them in the smoker. Here is the finished product after being smoked and cooked.
And the sliced test.
Extra large homemade hoagie roll, some sliced ham, Swiss cheese, tomato, lettuce and homemade whole grain mustard.
This particular ham is a honey cured ham. If anyone is interested in the cure mixtures I can post them.
Cal
