Cured hams

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cluckinchicken6

Fire Starter
Original poster
Nov 3, 2016
47
17
Texas
I recently put some Boston butts in for curing as well as a deer roast trying to make hams I've made hams before and they always come out odd shaped off the smoker but still taste delicious. I was wondering if anyone ties up their cured meats kind of into a round shape with twine to make the cook a little more even and a better shape for a finished product and a better even cook or is it best to just leave Them alone
 
Tying is a good idea to make the finished product pretty.. and it makes it uniform for cooking...  Good idea... 
 
Yea pretty is ok I'm just looking for a more even cook it seems like the outside pieces of the hams I make get over cooked not due to temp because I smoke at 225 after the cure they seem to be more dense than before so they harden up and kind of break apart on the outside while trying to get a good center IT
 
Looks good. The tie up looks good have you tried it after being tied? Did it help you out? I am looking at getting roll netting to do some of these. I used cheese cloth once after tying it turned out ok, Cheese cloth was a pain in butt to take off after.
 
I'm smoking buckboard hams and the leg of deer ham tomorrow and that pepper venison pastrami Friday to make some ruebens so I will update with pics after smoke
 
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