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Home cured Ham

Discussion in 'Off Topic' started by Trlsmn, Aug 25, 2010.

  1. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    1 8lb pork shoulder 88 cents per pound. $7.04

    Trim the pork shoulder of the outer skin and fat, then brine in salt, sugar and No 1 cure for 7 days.

    Remove ham from brine and place in plain water for 1 hour.

    Remove from water and thoroughly dry with a towel.

    Place in a 100/150 degree oven for 40 mins to further dry.

    Rub real Maple syrup all over the ham .

    Rub with your favorite dry rub.

    Place in smoker for 5 hrs replacing chips once an hour and turning the ham twice.

    Remove from smoker, wrap in tin foil and place in 250 degree oven for 1 hour.

    Remove and behold the goodness:


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  2. Douglas

    Douglas Oregon Active Member

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    Alright, nice.
     
  3. roar9roar

    roar9roar Estacada, OR Member

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    I just bit my screen! Nice job. I may just try that.
     
  4. Redcap

    Redcap Lewis County, WA Well-Known Member

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    Looks delicious!