Many years ago, we sold Daisy Hams from an outfit named Dubuque...They were hams made from the pork butt, specifically the coppa. They were a favorite of ours..I have been really wanting one, so I pulled the coppa out of an 8lb butt and cured it using the canadian bacon cure found here...12 days in the brine..I rinsed the ham,added some black pepper...3 hours with cherry on the WSM...got it to 155 internal...Just like old times..Sliced some thin, fried it with some over easy eggs.
-
-
Wonderful -
Looks delicious!Comment
-
Comment
-
Comment
-
YESSIR!Comment
-
I plan on something like that.
I plan to take to 140, 145-ish with carryover. Chill, then score the crap out of it and re-smoke with some glaze towards the end.
My very own Double Smoked Daisy Ham I sorta "coppad" off someone else.
Great cook!!!!!!!!Comment
-
Very nice ty for sharingComment
-
Looks fabulous!Comment
-
First off, Thanks for all the kind comments! Secondly, as an old school guy who was taught old school methods, I had a bit of a hard time embracing the science of curing...But since joining AR i must say all the calculations I have used have been spot on without exception...Who says you can't teach an old dog new tricks?
Comment
-
Looks excellent!
I think I'm going to try my hand at making my own ham sometime...Comment
-
Well done!
I've cured butts for "Porkstrami" using the corned beef and pastrami recipe on the free side (highly recommended and MUCH cheaper than doing it with a brisket!). I've been meaning to try the Canadian bacon recipe with a loin, but now think I will do it with a butt and produce a ham like you did here.Comment
-
Nice!!!Comment
Comment