Brer' Kazion and I scored a feral, domestic cross sow fo free. Well not entirely free, but the cost was only showing the fellow how to slaughter and fab out a market weight domestic. Ours was small and fat!. Kazion rendered out 2 1/2 quarts of lard! Anyway I took the hams, which weighed 6.8 lbs a piece and brined them ala Rytek Kutas' ham formulation. I questioned the salt content because the ham formulation called for more salt and cure than the Canadian bacon or cured butt formulation called for(both formulations were for 25lbs). I've done a ton of cured butts and CB but never a ham, so I rolled with the ham recipe.
Pumped to 10% green weight, covered and held in brine for seven days.
Hit the hams with black pepper, cayenne, and red pepper flakes
Did a snake Minion with a load at the end to cook them off
Brought them out at 150° F IT. The temps ran around 100°, then climbed to 120°-140° for around four hours, then hit the load at the end and cooked off at 250°ish. Hickory.
The botch part of the program was that I forgot to rinse the brine off before coating with the pepper
, salty arse bark
! The meat was, for me, still a bit too salty; I'll try the other formulation next time. The resurrection was a 12 hour soak. The ham was then pretty dang killer. Thanks fer listening, thanks fer lookin!