Here's some Honey Ham i cured and smoked yesterday. i cured a pork shoulder that i de-boned and some cushion meat i cured it for about 4 days. smoked at 150 for about 3 hours then finished it at 190-200 till it hit 155 inside. here are some pics.
Thanks! I didn't think about how pumping it helps with the cure. I was thinking about bacon, and how I dry cure it for 7 days. I'm going to make this ham now -- also want to make some Canadian bacon. I'm lucky when it comes to pork bellies. I live close by a place that has several vendors who carry it. I have heard that you can order it online. Or check with a local butcher who might be able to bring it in for you. You'll love making your own bacon. No going back to store bought after you do!cushion meat is part of the pork shoulder you can look it up on line it will explain more. and since i pumped the meat with the cure four day was enough to cure and give it a great ham taste. i also did a Canadian bacon the other day i left that one in the cure for 7 days since i didn't pump it. i also want to make bacon but i can't find any place around here that carries pork bellies.