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Old 11-15-2012, 04:45 PM   #17
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Join Date: 05-24-10
Location: Kearney, NE

To speed the cure up I boil a quart or so of water, remove from heat, dissolve the cure/sugar in the hot water, chill & then shoot up the ham or butt. Then into ziploc bags & in the fridge for 5-10 days depending on the weight. Last ham I did was a tad over 22 lbs. & 10 days in the cure. Soaked out for a day & then 2 days drying in the fridge. Smoked @ 250F to 145F internal & then chilled as quickly as possible. Tender & moist like all get out.... YMMV. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
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