Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: h20hunter on December 29, 2019, 09:24:57 AM
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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.
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That looks tasty!
I might have to try that quick cure, I do it slow over a 28 day period.
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Soak or rub?
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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
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:tup:
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Awesome
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Have you ever tried the LEM cure with a turkey?
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Not yet but I'll likely have a bbq soon and do a batch of 3 or 4 spatchcock chickens and use it.
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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.
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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.
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Member on here raised 6 pigs...i did a whole ham for him and one for me.
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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.