First try at deli style ham, few Questions?

Discussion in 'Curing' started by nate85, Apr 10, 2014.

  1. nate85

    nate85 Fire Starter

    HI, I recently tried my had at making bacon and it came out pretty good. I now want to move onto brining and smoking a ham to make lunch meat out of. I'm using Pops brine with a few other flavors thrown in. My ham is boneless and weighs about 5.5 pounds, its 3 to 3.5 inches thick so should I inject it? and how long should I leave it in the brine?  I was thinking of smoking the ham to an internal temp of 155,  is that to low?  Thanks for the help!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I would slice it half so it's only 1 3/4" thick.... Less time to cure and safer..... Less chance for the meat to sour..... etc.....
     
  3. With a boneless ham there should be no problem with souring if you inject it. I believe the general guideline is anything 3" thick and over should be injected. Inject 10% of the weight of the ham with brine(5.5lbs= 2494.75grams so inject 249.5g brine). I would go with Pops recomendation for the "10-14 days belly bacon, pork shoulder, whole butts" http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

    155 should be fine for the ham.
    http://www.smokingmeatforums.com/t/151960/smoking-non-pre-cooked-ham

    Enjoy the ham!
     
    Last edited: Apr 10, 2014
  4. nate85

    nate85 Fire Starter

    Thanks guys appreciate the info
     

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