Directions
Preparation
- Pat the ham dry with paper towel
- In a stock pot, bring the water to a boil and add the speed cure, salt and any other seasonings
- Once the salts are dissolved, remove from heat and add ice to cool rapidly
- Place the ham in a sanitized bucket or large brine bag
- Pour in the brine
Brine in the fridge for 8-9 days. (about 1 day per pound of meat)
-You can cut brine time by 25% if you inject 10% brine solution before submerging
- Remove the ham from the brine and rinse well
- Pat dry with paper towel and place in the fridge overnight to dry out
- Remove the ham from the fridge while ethe smoker preheats
- Topically season if desired with you choice of rub
Procedure
- Preheat smoker to 225 degrees
- Place the ham in a stockinette and tie onto a smokestick
- Place the ham in the smoker and insert a meat probe to monitor temperature
- Cook for 2-3 hours until the internal temperature reaches 90 degrees
- Fill a sawdust pan ¾ full with sawdust and then dampen it with water
- For a funnel in the sawdust
- Place the pan on the heating element
- Smoke until the internal temperature of the ham reaches 150 degrees
- Rest 1 hours before slicing or cooling completely
By Joe Hanni
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