Anyone curing hams for Easter?

[daninnewjersey]

Sorry if someone has already asked this question but I couldn't find a thread. Just picked up 4 butts going in the cure today. Should start early Sunday morning smoking and end up with something like these.....except I'll have my fancy new netting IamMadMan introduced me to. That should give a more professional look.....

 

[tish]

Wow. Those look great. If yours look anything like them, pat yourself on the back. :thumb:

 

[mchar69]

I'll say they look fabulous. I read in Rytek's book (or maybe SausageMaker.com's brochure) to spray something (?) on the meat so the netting won't stick and pull all the barky goodness off with it. Of course, you could cut the netting and serve it as well, people could chew on it......

 

[IamMadMan]

Those look awesome Dan...

I always cure my own hams for Easter, looks like you have a great start there. The netting will keep it more uniform. I roll the netting on after the soak out.

 

[Steve Brule]

Going to try one this weekend. FIL has one in brine at the moment. Thinking cook it to 160? What temp do you recommend setting the smoker at?

 

[c farmer]

Thanks for the reminder. Gotta get one curing.

 

[daninnewjersey]

Going to try one this weekend. FIL has one in brine at the moment. Thinking cook it to 160? What temp do you recommend setting the smoker at?

I cook on the hotter side....275-ish....so you get more crusty goodness on the outside.

 

[sam3]

Wow! Looks great Dan!

 

[Steve Brule]

If cooked at 275 is there a guideline for hours per pound? Thinking I'd want to cook it to 165 IT so trying to figure out when to start cooking.

 

[oifmarine2003]

If cooked at 275 is there a guideline for hours per pound? Thinking I'd want to cook it to 165 IT so trying to figure out when to start cooking.

I pull at 145. The rest will bring you up to 150. At 165, your ham can be dry.

 

[tonyjohnson619]

Bringing back a old one but what is your recipe and cure time?