- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
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.
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°.
Next I hung it in the Big Chief for 6 hours and brought the smoker temp up to 140°, 150°, 160°.
Here is the ham after cooling and blooming in the fridge for 18 hours.
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.
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