for the ham recipe.
and this is what I did.
I started with
I got a case because they were on sale
I used two this time and save the others for later.
flat ham, not to worry
I used your basic curing brine:
6 quarts well water
2.25 cups kosher salt
3 cups brown sugar
2.25 oz pink salt #1
1/4 cup ground cloves
1/4 cup ground cinnamon
1/8 cup ground cayenne pepper
Then it sat in the garage for 2 weeks, the temperature stayed in the mid 30s. there was no room in the refrigerator.
two weeks gone and almost ready to smoke
these are flat, I would like them to stayed rolled up more like a ham shape.
roll up and let sit for several hours for the glue to work its magic.
next time I will tie them up with string so the glue can work better.
14 hours in the UDS with apple and cherry to an internal temp of 160*
and the slice shot
I did not glaze this time to check the basic flavor. I have been requested to make more.