Thanks Daveomak

[BC Buck]

We finally finished eating the green ham I cured using Daveomaks help and cure recipe. Taste was excellent but might try 1% salt instead of the2% the recipe calls for. Dad is needing to cut down on his salt intake. Next cure will be a venison round and try doing a hart for the smoker.

 

[pc farmer]

I agree. Best ham I ever had using his injection cure.

 

[chopsaw]

Yes it is .

 

[jcam222]

This is on my to do list

 

[pc farmer]

This is on my to do list

The short list I hope

 

[jcam222]

The short list I hope

I need to go through my list and figure out which ones go to the short list.

 

[daveomak]

We finally finished eating the green ham I cured using Daveomaks help and cure recipe. Taste was excellent but might try 1% salt instead of the2% the recipe calls for. Dad is needing to cut down on his salt intake. Next cure will be a venison round and try doing a hart for the smoker.

BC Buck, Thanks for the note... I'm cutting back more and more on salt... Seems everything tastes salty any more.... I've been making a few of these "small hams"... Pork sirloin roast or loin roast is about my size... The pasteuriztioin table is aces for getting a great texture...

Pork Sirloin Roast Ham... Pasteurized at ~135F...

I tested my last theory about having tender meat... My last "loin ham" was tough... figured it maybe was due to injecting, curing etc. while the meat was trussed so the muscle was not relaxed... This test.... meat relaxed in a zip bag while injected, cured etc... then truss up in a stretch...

www.smokingmeatforums.com

 

[ddufore]

Absolutely the best tasting pork I’ve ever done.