Boneless fresh ham

Discussion in 'Pork' started by rvnvet, Nov 23, 2013.

  1.    I was given a 13 1/2 pound BRT fresh ham. What would be the the best way to apply cure and how long should I let it cure before smoking? Thanks in advance for the help.
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member


    I have a boneless in the smoker right now. I used "Pop's brine" recipe which is:

    1/3 c. to 1 c. salt (depending on taste)

    1 c. granulated sugar

    1 c. brown sugar

    1 T. cure #1

    1 gallon water

    You can add other flavoring ingredients to you own taste.

    Not sure about yours, but since mine was deboned, it rolled out flat to about 3"-4" thick. I doubled the brine recipe, injected the ham all over, and submerged in the brine for 14 days. You might want to soak longer if yours is thicker.

    Hope this helps.

  3. Thanks for the help. Mine is about 5" thick so will keep it in the cure another 7 days to be sure. This is my first try at doing this, so it will be a learning experience. Have you ever tried a combo cure using both an injection brine internally and a dry rub cure externally?

     Once again, thank you.
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I have not dry and wet brined the same meat. I'm not sure exactly how that would work. Might be too much nitrite that way.

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