LEM Ham Cure Results

[h20hunter]

Two 20lb'ers in the books. One for another forum member,  one for my household. Pretty basic. LEM cure, 2 quart injection,  2 gallon 5 day soak in LEM brine bucket. 16 hour in the smoker with only about 3 hours of smoke. Internal temp by the bone hits 160, pull it and heavy foil wrap. Tuck into empty cooler for 6 or 8 hours. Take 'er out, get to cutting.

[KFhunter]

That looks tasty!


I might have to try that quick cure,   I do it slow over a 28 day period. 

[h20hunter]

Soak or rub?

[KFhunter]

soak, injected.  In a bucket.

I use dark molasses, sugar, non-iodized salt, pink cure salt and some spices    mix it all up and inject then let it soak for a month

smoke it till it looks like yours,  3-4 hours of smoke max though as my family doesn't like strong smoke flavor.   burgundy glazed (burgundy and smoke blend well)  and put a good bark on. 


people couldn't jam it in their faces fast enough

[HUNTINCOUPLE]

 

[Gobble Doc]

Awesome


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[Twispriver]

Have you ever tried the LEM cure with a turkey?

[h20hunter]

Not yet but I'll likely have a bbq soon and do a batch of 3 or 4 spatchcock chickens and use it.

[h20hunter]

I should have taken a pic this am....one thick slice of the ham after vac packing, 3 eggs over easy, black coffee ....so good! The ham finishes nicely when packed.

[Fl0und3rz]

That looks delicious.  Was that just a store bought shoulder or something? 


And if you did not make ham and beans and cornbread with that bone, you are missing out.

[h20hunter]

Member on here raised 6 pigs...i did a whole ham for him and one for me.

[Blacklab]

Outstanding! Looks awesome. Ive smoked a lot of things over the years. Never raw ham start to finish. Seeing yours I ask myself why not. Maybe this summer.