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Old 08-07-2011, 02:15 PM  
Crazy Harry
is Blowin Smoke!

 
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Join Date: 07-08-09
Location: Deer Park, Wa
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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



and breakfast
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