first try at curing a ham

[beefmann]

well I finally  got up the nerve to try and cure a  ham  and located a recipe  site.. it is a variance on the coca cola ham recipe .. instead i am using orange soda and added  orange blossom honey

here is the  start


2.5 liters of orange soda
2 1/4 cups of salt
5 tbsp garlic
5 tbsp black pepper
4 bay  leaves
1/2 cup orange blossom honey
13 lbs of pork




and yes i did trim the  pork ( forgot to take that  pic )

and into the orange honey brine

[SamuelG]

Oh yeah!!!! That looks awesome.  You're never going to be the same...

Although when you hit 30+ hours of smoke...some choice words will come to mind.

All worth it!!!!


SamuelG

Sent from my iPhone using Tapatalk

[FLBentRider]

No Cure#1?

I like the flavor combo.

[SiFumar]

Interesting flavor combo...will be following.  I too was curious about no cure?

[beefmann]

Interesting flavor combo...will be following.  I too was curious about no cure?

have cure ordered and this recipe is from the recipe site  with a two changes...  changed coka cola to  orange,, and added  some orange blossom honey... other then that  it is the same..  more to follow as it i  available

[beefmann]

and it continues here id the  pork butt out of the brine and rinsed off



then added a rub



rub is
2 tablespoons  sugar
1 table spoon granulated garlic
1 tea spoon garlic powder
2 tablespoon black pepper
1 teaspoon sea salt



then coated with parsley




gonna  smoke with apple, cherry and maple  for 3 hours and cook at  210 over night and then bump it to  225 till an it of 180

[SiFumar]

Looks nice and pertty orange!

[jiggerjams]

Did you fry a tester? If yes how was it? Sure looks like you are on the right track!!

[beefmann]

no i dident fry a  tester, and hope i am on the right track

[Tenpoint5]

Interesting a hot and fast cook on a ham/butt. I am really curious how the flavor profile will turn out, with the orange soda.

[beefmann]

and the finished product... very tender and i was surprised that there was very  little shrinkage







as I  pulled out the bigger  piece it started to fall apart,,, very juicy and tasty... think i should have used  less salt

anyway  its done

[KyNola]

Interesting dish.  To what IT did you take the meat?

[beefmann]

IT of 180

[Tenpoint5]

That looks good Beefman. Did it have any ham like flavor at all? I am curious since this is basically just a glazed brined pork butt. Not really a Ham at all. I was rather worried at first when I seen the title saying it was a ham and then there wasn't any cure involved. But Looking at the recipe you basically cooked it the same as if you would have been making pulled pork. So there shouldn't be any worries about any nasties forming during the cooking process.

[FLBentRider]

That looks good Beefman. Did it have any ham like flavor at all? I am curious since this is basically just a glazed brined pork butt. Not really a Ham at all. I was rather worried at first when I seen the title saying it was a ham and then there wasn't any cure involved. But Looking at the recipe you basically cooked it the same as if you would have been making pulled pork. So there shouldn't be any worries about any nasties forming during the cooking process.

X2