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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:
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:
