I started my curing process today. Mixed 6qts water with 4 cups kosher salt, 3 cups Brown Sugar, 8 tbsp pink salt (Insta Cure No 1). Injected the ham with the brine then covered with brine and added some ice to ensure everything stays cold from the start. In the fridge for 8 days to cure. Then I'll take it out and let it dry in the fridge on some racks for 24 hours before smoking. I plan on using a Whisky Maple Glaze on half of it. I'll update as I progress through the process.

I'm in!

X2!

If I hadn’t just finished deboning both of my hams from the weekend, I’d try to copycat you. Following for your results

I have a mixture of bone-in, de-boned, and backstrap in the bucket. I plan on rolling the de-boned and backstrap and putting them in a mash bag for smoking.

I'll keep this thread updated as I go.

Looking good! I cured and smoked 2 that I posted on here earlier. Pretty much the same cure recipe but didn't inject #1 and injected #2. Think you'll really like the injection better as the cure turned the meat pink completely through. Tastes just like store bought.

Watching...

Definitely in! Thank you for sharing. Note to self, but another refrigerator for this sort of thing.

Well?

A second fridge is nice to have, gives that extra space for culinary experiments.

Sorry for the delayed response. Had some family till Sunday and been catching up at work.

Unfortunately, this run was a bomb but I know what I did wrong. The texture and color were right on but it came out a good bit on the salty side. I soaked in the cure for 7 days, rinsed then dried for 24 hours before I put on the smoker. What I should have done was cure for 7 days then soak the meat in fresh water for a few hours then dried and smoked.

Looking at it as glass half full, I have a lot of apple smoked pickle meat for all of my bean recipes.

Oh and the second fridge is a must for both culinary experiments and extra freezer space!

When you smoke it, how long are you going? what temp? what wood?

Looks nice

Take good notes i gotta try this.

Pellet Smoker w/apple wood pellets

I had three different cuts:

For the bone-in - 180 for 12 hours
Boneless Hams - Rolled and stuffed into butcher net. 180 for 8 hours
Backstraps - 2 stuffed into butcher net. Turned heat up to 225 for 5 hours

Here is a pic pre-smoke. I had a lot going on so I didn't get any pics of the finished product.