Ham lunch meat

Discussion in 'Pork' started by hell fire grill, Feb 10, 2009.

  1. I made some lunch meat the other day with a cryovaced pork leg I got from cash n carry. The deboning process made it so it needed to be cut into smaller pieces. I cured it with instacure #1 and brown sugar for 21 days. Then smoked it at 125 -150* for 5 hours and 1 hour at 200* to finish the ham at about 160*.

    A small plate of sliced ham.

    Lunch time.
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Almost lunch time here.
    For some reason I'm cravin a ham sandwich!???

    Looks great!![​IMG]
  3. Looks great but I'm sorry what is instacure #1?????[​IMG][​IMG]
  4. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    Wow that really looks good! Did you inject it at all or just soake in brine?[​IMG]
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    [​IMG] Looks great, thanks for sharing
  6. zzerru

    zzerru Meat Mopper

    Its also known as Prague Powder #1, its a curing agent that fights bacteria such as botulism in 40-140* temp, anaerobic environments. Its also what gives ham and other cured products their distinctive taste and color.

    Similar product, just with added more added salt, is Tenderquick.
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Cacus...that looks beautiful!!![​IMG]
  8. Thought so I usually only use tenderquick

  9. Thanks for the the kind words all.
  10. Wow that came out great! 21 days is a long cure but the color looks spot on!

  11. darrin

    darrin Meat Mopper

    Great looking ham. Points to you!

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