Ham lunch meat

[hell fire grill]

I made some lunch meat the other day with a cryovaced pork leg I got from cash n carry. The deboning process made it so it needed to be cut into smaller pieces. I cured it with instacure #1 and brown sugar for 21 days. Then smoked it at 125 -150* for 5 hours and 1 hour at 200* to finish the ham at about 160*.



A small plate of sliced ham.


Lunch time.

 

[grothe]

Almost lunch time here.
For some reason I'm cravin a ham sandwich!???

Looks great!!

 

[dysartsmoker]

Looks great but I'm sorry what is instacure #1?????

 

[minn.bill]

Wow that really looks good! Did you inject it at all or just soake in brine?

 

[txbbqman]

Looks great, thanks for sharing

 

[zzerru]

Its also known as Prague Powder #1, its a curing agent that fights bacteria such as botulism in 40-140* temp, anaerobic environments. Its also what gives ham and other cured products their distinctive taste and color.

Similar product, just with added more added salt, is Tenderquick.

 

[cowgirl]

Cacus...that looks beautiful!!!

 

[dysartsmoker]

Thought so I usually only use tenderquick


Thanks

 

[hell fire grill]

Thanks for the the kind words all.

 

[kingudaroad]

Wow that came out great! 21 days is a long cure but the color looks spot on!

Points!

 

[darrin]

Great looking ham. Points to you!