Curing a fresh ham

[masondixon]

Hey SMF'rs I am about to embark on my most ambitious project to date, curing and smoking my own ham. I have already done a lot of reading on the different curing and smoking methods. I have a 10# Boneless pork loin that I picked up on sale at the local market and will be smoking on a COS using KBB and most likely pecan. I am trying to decide if I should wet or dry cure. The tremendous knowledge on this site has never steered me wrong. I am curious to hear your opinions and the pros and cons to each curing method. Thanks Rob

 

[Bearcarver]

Generally when I cure & smoke a Pork Loin, I end up with Canadian Bacon, or what we call Cured & Smoked Boneless Pork Chops.

*New------Canadian Bacon 

If I want Great Smoked Ham, I buy a cheap Ham (Shank Portion or But Portion), and I smoke it again. 

This Double Smoked Ham is Awesome!!

Double Smoked Ham   

Bear

 

[masondixon]

Thanks bear. I have seen your recipe for the double smoked ham and plan on trying that as well.

 

[pops6927]

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

Everything you need to know about wet-curing a fresh hind leg into a ham!

 

[pilch]

A little advice from someone who has just done his first cure-smoke-ham.

Whatever wet brine you use (Pop's is best) make sure you heed the time in the brine, do exactly what the instructions say.

I left mine in too long and ended up with a beautiful looking salty, salty, salty ham.

I won't make the same mistake twice I'll guarantee you.

 

[daveomak]

Below are methods I developed for doing hams...  one is fresh and one is enhanced...   

Any questions ??  I'm here...

http://www.smokingmeatforums.com/t/236375/ham-from-fresh-picnics-update-10-21-money

http://www.smokingmeatforums.com/t/233988/picnic-shoulder-into-a-ham-9-13-update-money

 

[masondixon]

Thanks for all the advice! I will make sure I post pics as I get started