Around these parts it’s hard to find fresh or green ham. Eventually I will order one from the butcher but until then here is what I do for ham:
I find good pork sirloin roasts. At Sam’s club and the local grocer they have packs of 4 that are around 2lbs each. I wet cure them using Meathead’s simple bacon recipe with a couple of alterations. I use only about a one teaspoon ground pepper and use 1/2 cup distilled water and 1/4 cup of maple syrup instead of 3/4 cup distilled water for 2 roasts. These are cured for 7 days in the brine mixture.
Now, this is a morning cook so I first make an awesome cup of coffee. Burr grinder and Aeropress using Black Riffle Coffee Co. Murdered Out blend. Even cooks call for bear of whiskey. Anyway, with a cup of coffee in hand:
I heat up the smoker to 225 deg., add hickory and apple wood chunks and smoke to an internal temp of 145 deg. What you get is ham like the lighte
r colored part of the ham. A little sweet, wonderfully Smokey and juicy. Tender but firm like, well, ham.
I find good pork sirloin roasts. At Sam’s club and the local grocer they have packs of 4 that are around 2lbs each. I wet cure them using Meathead’s simple bacon recipe with a couple of alterations. I use only about a one teaspoon ground pepper and use 1/2 cup distilled water and 1/4 cup of maple syrup instead of 3/4 cup distilled water for 2 roasts. These are cured for 7 days in the brine mixture.
Now, this is a morning cook so I first make an awesome cup of coffee. Burr grinder and Aeropress using Black Riffle Coffee Co. Murdered Out blend. Even cooks call for bear of whiskey. Anyway, with a cup of coffee in hand:
I heat up the smoker to 225 deg., add hickory and apple wood chunks and smoke to an internal temp of 145 deg. What you get is ham like the lighte
r colored part of the ham. A little sweet, wonderfully Smokey and juicy. Tender but firm like, well, ham.
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