Yes sir. We used to do 3/4” ham steaks, but those didn’t work as well as we hoped, so for the leg hams we are trying 3-4” steaks the shoulders are separated into butts and picnics. We basically grind the picnics and save the butts for PP. Just trying to maximize the hog and not waste much on left overs. I grew up on left overs, but kids these days won’t eat them. It’s crazy to me, but is what it is.
Yup . Some of the different brands of veg stock are darker than others , which adds to the effect . Like you said , completely normal for this style of curing .
I use Kitchen Basics vegetable unsalted broth. Out of the several brands I have tried in hams that one tastes the best, to us, hands down. Once I tried an organic brand that had little bits of vegetables and parsley in the stock. That made for a very interesting cut profile for sure, and didn’t taste that great either.
Thank you Ryan. These finished right at 10 hours with apple wood smoke. The ham is very moist for sure, the recipe calls for phosphate that helps a lot.
Thank you JJ. They taste delicious too.
Get one while you can. I’m afraid meat is going to get real pricey by this winter. I’m putting another hog in the freezer at the end of the month.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
