Curing Ham first time without injecting

[browneyesvictim]

Nice job CID!

 

[daveomak]

I'm very glad it turned out good for you and the family... I have used this method for many picnics and turkeys... they turn out realllllly good..

 

[cid79]

Bobjr21w, I smoked right around 125° to 135° I believe for about 9 hours it took for the 15 pound ham.

 

[cid79]

Thanks everyone, it was a good Thanksgiving
Daveomak, does your recipe equation work for curing bacon to, or is that something entirely different, my brother in law just asked me if I would want to smoke a pork belly, I told him I'm pretty sure it needs to be cured first to make bacon.

 

[daveomak]

Yes it works for bacon... I use the ratio of ingredients for everything I cure / brine smoke...
For bacon, I dry cure... 1.75% salt, 1% sugar and 1 gram cure#1 ... per pound of meat... I like a bit less cure in the bacon.. the salt in the cure brings the salt level in the bacon up to 2% salt.. I don't like any more salt than that in the bacon... coat the belly and zip bag for 10-14 days.. turning daily... rinse.. add extra stuff to the surface if you like... black pepper, garlic, onion... then refer for a day or 3 on a wire rack in the fridge... I cold smoke for about 4 hours.. then partially freeze and slice..

 

[cid79]

Dave,

Your awesome man, Thanks a bunch.