SmokinEdge
Knows what a fatty is.
Doesn’t seem most folks here do much meat curing, or at least they don’t post about it. For me meat curing is a real passion. I make hams from either fresh leg hams or from shoulder picnics. Bacon from fresh side belly or buckboard from the butt.
My hams are injected with a vegetable broth brine that is 10% of meat weight, with 1.5% salt, 0.75% sugar, 0.25% cure #1 and phosphate at 0.5% I dissolve all ingredients in the veg broth and inject all of it into the ham. Hams are then bagged in a zipper bag and refrigerated for 10 days. Then removed and rinsed placed on a cooling rack to dry. Then placed in a ham sock and into the smokehouse. 130* for about an hour no smoke to dry (pellicule formation) then smoke is applied and temps are increased 10* every hour until 150* then hold for about 4 hours then slowly increase temp to maximum 170* until IT of ham is 145* (about 9-10 hours smoke with pecan wood) then cool and zip bag and refrigerate for at least a couple three days to allow smoke to balance.
Fresh side is dry rubbed with 1.5% sea salt, 0.75% white sugar, 0.25% cure #1 then seasoned with granulated garlic and white pepper by eyeball. These are zip bagged and refrigerated for 10 days turning every day. Then rinsed dried and smoked usually with the ham final IT of bacon is about 145* and smoke time about 5 hours.
My hams are injected with a vegetable broth brine that is 10% of meat weight, with 1.5% salt, 0.75% sugar, 0.25% cure #1 and phosphate at 0.5% I dissolve all ingredients in the veg broth and inject all of it into the ham. Hams are then bagged in a zipper bag and refrigerated for 10 days. Then removed and rinsed placed on a cooling rack to dry. Then placed in a ham sock and into the smokehouse. 130* for about an hour no smoke to dry (pellicule formation) then smoke is applied and temps are increased 10* every hour until 150* then hold for about 4 hours then slowly increase temp to maximum 170* until IT of ham is 145* (about 9-10 hours smoke with pecan wood) then cool and zip bag and refrigerate for at least a couple three days to allow smoke to balance.
Fresh side is dry rubbed with 1.5% sea salt, 0.75% white sugar, 0.25% cure #1 then seasoned with granulated garlic and white pepper by eyeball. These are zip bagged and refrigerated for 10 days turning every day. Then rinsed dried and smoked usually with the ham final IT of bacon is about 145* and smoke time about 5 hours.
