Thanks y'all! One final meal after a couple sandwiches, some ham steaks out of the remaining bottom round on the grill for dinner last night! The flavor the grill imparts is unique and tasty!
A small bag of scraps left that I'll chop up this morning and make ham salad out of for today's lunch and give the femur bone to PJ... she'll knaw on that all day long while we're at work!
This whole process can be applied to just about all other cuts of pork as well; the arm shoulder, pork butt (for buckboard bacon), rib ends, loin ends and center roasts bone-in or boneless for Canadian Bacon, and of course the bellies for regular bacon too! You just vary the soak times based on the thickness of the meat and/or whether to pump it or not. An inch or so soak about a week, 2 inches thick up to 2 weeks (split butts and loin meat boneless for Canadian Bacon), shoulders, whole butts, bone-in rib, center and loin roasts pumped and soaked 2 weeks, ham pumped and soaked 4 weeks. You can cut the salt in half for lo-salt too, or double it and pump it into top, bottom or eye round beef roasts for dried beef also. You don't have to flip or massage it, just refrigerate it and soak it. Hopefully this thread will give you confidence to try it! (It can't be hard, if I can do it heck anybody can do it!
). Thanks for lookin'!
BTW, here's the thread to my smokehouse build too!
http://www.smokingmeatforums.com/for...ad.php?t=88853