120 lbs of ham? Brine the whole pig!?

Discussion in 'Pork' started by seth godard, May 21, 2013.

  1. seth godard

    seth godard Newbie

    Greetings all, this is my first post.  I have to say thanks first for all the info I've gotten from you. The site is very helpful.

    I've finally got making ham down like I like it....  20 lb skin off / bone in leg quarter, submerged in Michael Ruhlman's Charcuterie ham brine for 2 weeks in the fridge to cure, patted dry, pepper crusted, wrapped in cheese cloth, rested for 48 hrs more in the fridge for osmosis, and then smoked for upwards of 24 hrs at 200 degrees or until internal temp is good, periodically spraying down with apple cider vinegar.

    So here is my question...

    This ham goes over so well with everyone... why not do the whole pig this way?!!?

    I have yet another whole pig roast coming up and I'd like to keep it simple with this recipe. I'm thinking I skin the pig since this is how I do the hams, no skin.  I'm also considering cutting the ribs and belly out since they will become too salty being they are so thin.  I'll do them up on the side.

    Has anyone tried this before?  Do you see any significant problems with this idea? 

    Thanks for any input.

    Last edited: May 21, 2013
  2. seth godard

    seth godard Newbie

    Here is a little eye candy in exchange for your help!!! 

    Thank again!

  3.  [​IMG]i don't see a problem with it. if you use Pop's cure i don't see any of it being to salty. remember to post pics.

    Happy smoken.

    seth godard likes this.
  4. if you skin it it may fall apart on the grill.

    seth godard likes this.

Share This Page