Back some time in May I decided I would try a stab at curing a ham. I started with 3 pork cushions, these are about 2 pound pieces of shoulder meat I think. I used Morton's sugar cure and the full cure.
Yesterday I smoked them with apple and cherry to 165* internal.
sliced the little porkers.
Has good flavor and the wife likes it also, it's just a tad too salty for me
but will be good in other dishes.
This morning, fried some taters and onions
warmed up a few slices
fried some clucks
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