- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
![eXcDbSX.jpg](https://i.imgur.com/eXcDbSX.jpg)
For this beauty, yes it's a butt, I used an injectable curing brine and a boneless pork butt. I did shape the end opposite the money muscle to give it a traditional 'rear leg ham' look. You can see the money muscle, and you can sort of visualize the taper on the opposite end.
![cWufBOQ.jpg](https://i.imgur.com/cWufBOQ.jpg)
It cured with daily turns, then rested uncovered for 18 hours, just like I do my bacon, but being boneless.... I did net it, money muscle muscle end is down so it would hold it's shape. I used my Mini WSM for 10 or 11 hours of cold smoking, maximum smoker temp of 100°.
![kAS743Y.jpg](https://i.imgur.com/kAS743Y.jpg)
Next I hung it in the Big Chief for 6 hours and brought the smoker temp up to 140°, 150°, 160°.
![PVIEBCd.jpg](https://i.imgur.com/PVIEBCd.jpg)
Here is the ham after cooling and blooming in the fridge for 18 hours.
![cooFdhy.jpg](https://i.imgur.com/cooFdhy.jpg)
For cold slicing I oriented it so the slices would be like a pork steak. This made it easy to separate the muscle groups when making a sandwich, or leaving the slices whole for breakfast.
![JhDP72Z.jpg](https://i.imgur.com/JhDP72Z.jpg)
![MvkZvOW.jpg](https://i.imgur.com/MvkZvOW.jpg)
![PxmJ9j8.jpg](https://i.imgur.com/PxmJ9j8.jpg)
![lnIunIP.jpg](https://i.imgur.com/lnIunIP.jpg)
Last edited: