Cured with 1 tsp/5 lb of pink salt #1
then QS to 2% salt 2% sugar.
brown sugar glaze and in the smoker to get meat up to ~200 degrees
sorry for the drool on the keyboard…
How long did you put the smoke to it! Really nice color!
The pink color comes from the nitrate cure (pink salt) just like regular hams + bacon
the brown is from finishing hotter on the smoker (smoker temp ~ 250 at the end to get good crunchy outside)
This “ham” smoked for 12 hrs on peach wood (usually use apple - they are about the same flavor to me and the store had peach for some reason?)
Very solid showing. Matt you are making me to want to get a smoker but I don’t have any more space!
26 Seahunt
Angler’s Dream
quote:
Originally posted by JordanOnaYakVery solid showing. Matt you are making me to want to get a smoker but I don’t have any more space!
26 Seahunt
Angler’s Dream
Got this for fathers day. works wonderful and saves space! Smoker, Charcaol grill, and gas. Oklahoma Joes smoker 3-in-one. just found a custom cover at lowes for it.
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
Thats some good looking ham MH. Got a nice setup for Fathers Day as well. Know a lot of folks that love the ceramic cookers. Went with Kamado Joe Classic. It was shipped with a chipped lid so had to have that replaced. Took awhile to get right as the replacement lid was from a funky mold that would not fit. 1/2" in diameter makes a difference making band not fit.
