Got some picnic hams done for Xmas gifts this weekend.
I used the 10% brine method and vacuum bags for the curing process. I injected cure into the pork and evacuated most of the air out of the bags before sealing. Ten days in the fridge flipping daily. Pulled after 10 days and placed pork in netting and then into the smoker.
Cold smoked with cherry/maple for 4 hours. Hot smoked with cherry/apple to IT 160 F. About 6 hours @ 180F, 200F, 220F (last hour).
Pic 1: pork cushion pieces brining in vac bags in 10% brine.
Pic 2: pork pieces in Sarina getting some cherry/apple/maple smoke.
Pic 3: finished picnic hams awaiting bagging and distribution.
JC
I used the 10% brine method and vacuum bags for the curing process. I injected cure into the pork and evacuated most of the air out of the bags before sealing. Ten days in the fridge flipping daily. Pulled after 10 days and placed pork in netting and then into the smoker.
Cold smoked with cherry/maple for 4 hours. Hot smoked with cherry/apple to IT 160 F. About 6 hours @ 180F, 200F, 220F (last hour).
Pic 1: pork cushion pieces brining in vac bags in 10% brine.
Pic 2: pork pieces in Sarina getting some cherry/apple/maple smoke.
Pic 3: finished picnic hams awaiting bagging and distribution.
JC
