Please note that these portions of ingredients are for an approximate 18 lbs of pork leg. Once the ham has brined for the required time remove it from the water bath rinse it and pat it dry.

How To Smoke A Ham The Daring Gourmet

How to salt cure ham at home.

How to cure a ham for smoking. If a piece of bone sticks out get the hacksaw and cut it off or add more cure to cover it. Apple and pork go together perfectly and we used heat beads original briquettes in our weber smokey mountain. Put the meat in the bucket and submerge it.

This bed of curing mix should be deep. Prepare your smoker to 300f or up to 350f and add apple wood for smoke. Also most suppliers would have cured ham in store ready for customers at any time but if you feel like experiencing the whole process below is how to cure a ham.

Curing salt among other things. Home curing a ham is quite safe but you will need to get a hold of some insta cure 1 also called pink salt or d q. The temperature will need to be between 36 and 40 degrees fahrenheit.

Take a fresh ham with skin on wash off in water and pat dry. If necessary weight the meat down under a clean plastic container filled with water. Then into the fridge to cure.

Put a layer of curing mix on the tray to act as a bed for the ham. Put the bucket in the refrigerator and let the meat cure for at least 7 days. Truth is you can smoke it with or without curing the ham.

For one ham start with 6 8 cups of mix. This ready to use curing salt is sold as a pre mixed combination of 93 75 salt and 6 25 nitrite.