Well tried to locate a fresh pork ham today with no luck. So I found 1 whole shoulder and pick it up Monday. Now that's a whole front leg of a pig. Butt and picnic ham. So going to cure and smoke both for Christmas. Wanting to slice them when finished. So will smoke till they get to a safe temp 145 degrees i believe off the top of my head. Then sit in fridge for 24 hours before slicing. Figure a wet cure because of thickness and injection.Bone less to make easier to slice, Not sure how deboning will go on picnic yet. Butts are easy enough. Just wondering what others think of ham from the other end.
Pork Shoulder, Picnic, Boneless
http://porcine.unl.edu/porcine2005/pages/showVideo.jsp?videoName=405A.swf
Thanks Devo. Now that I seen it I remembered , been there done that last winter. Tell you these Golden Years are killing me. Cant remember nothing any more.
If you have read my past post, you will know that I just can't call any part of the hog a ham, unless it is form the legs (hind quarter). :) With the shoulder, when cured tastes more like Buckboard Bacon, which is a flavor I like.
Other then that, your curing method looks alright.
Yes I know Hab me either most times. But with out a fresh ham available its this or store bought I think. And my family really dont want to return to them. LOL! Figure your ham brine will do it justice. Then a nice glaze who will know! ::) But I will keep looking till they go in the brine as I always have use for pork butts any time. ;D
I don't want to mislead you, the flavor of cure shoulder is very good.
Well never seen a piece of pork yet i didnt like! ;D
Quote from: viper125 on December 01, 2012, 05:53:46 PM
Well tried to locate a fresh pork ham today with no luck. So I found 1 whole shoulder and pick it up Monday. Now that's a whole front leg of a pig. Butt and picnic ham. So going to cure and smoke both for Christmas. Wanting to slice them when finished. So will smoke till they get to a safe temp 145 degrees i believe off the top of my head. Then sit in fridge for 24 hours before slicing. Figure a wet cure because of thickness and injection.Bone less to make easier to slice, Not sure how deboning will go on picnic yet. Butts are easy enough. Just wondering what others think of ham from the other end.
Hey viper, might want to try Duma Meats in Mogadore. They are about an hour from you. I buy a lot of my meats from them. Better the the grocery store. http://www.dumameatsfarmmarket.com/ (http://www.dumameatsfarmmarket.com/)
Thanks Red Jada but they have one at the Hartville market too and that's even closer. Will check them out.
I always use pork shoulders for ham as leg potyions are very hard to get. They taste great they seem a little milder than commercially cured pork and have more fat on them but the price is right. $1.00 per lb. Piker
Wow 1.00 a lb? I got this for 1.89 and thats a steel here. Frsh pich whole is selling 2.00 - 2.50 a lb here. Last year I paid 88 cents a lb for the rear leg. Id stock up for that price.