Wanted to make my own ham so I know what's in it (Food allergies). Cut off about 3 lbs from a loin I had in the freezer. Figured didn't want to make a lot incase it turned out bad. which is also why I used loin instead of a leg or butt which would have been a lot bigger.
Cured using pop's brine for 11 days.
Rinsed and let sit on fridge for 48 hours.
Inserted Temp probe and into the MES 40 it went.
Smoked for 7 hours (Love my AMNPS so I don't have to put chips in every 45 minutes) to IT 160 with mix of apple and maple wood. And sliced a couple "chops" to try. The initial looked a bit dry so I was worried.
Let it rest for 3 days then sliced the rest for "lunch meat"
All in all it came out better then I expected. I would definitely do the lunch meat again. I did not care for the "chops" since they dried out when reheated, but that may just be because even though new data says 145 is safe, I'm old school and prefer going higher.
Cured using pop's brine for 11 days.
Rinsed and let sit on fridge for 48 hours.
Inserted Temp probe and into the MES 40 it went.
Smoked for 7 hours (Love my AMNPS so I don't have to put chips in every 45 minutes) to IT 160 with mix of apple and maple wood. And sliced a couple "chops" to try. The initial looked a bit dry so I was worried.
Let it rest for 3 days then sliced the rest for "lunch meat"
All in all it came out better then I expected. I would definitely do the lunch meat again. I did not care for the "chops" since they dried out when reheated, but that may just be because even though new data says 145 is safe, I'm old school and prefer going higher.
