Honey Cured Ham

Discussion in 'Pork' started by wullybully, Aug 9, 2008.

  1. wullybully

    wullybully Fire Starter SMF Premier Member

    This is actually a whole pork loin cured using a recipe for Honey-Cured Ham from "Mastering the Craft of Smoking Food" by Warren R. Anderson.
    The basic recipe is for 2-1/4 lb of meat, increase as necessary:
    1 tbs salt
    1 tsp onion powder
    1/2 tsp Prague Powder #1
    1/2 tsp white pepper
    1/8 tsp ground cloves
    3 tbs honey
    Instructions call for piercing the meat well with a fork. Spread the curing mix on the meat. Refrigerate and cure for 1 week for each inch of meat thickness. Overhaul (turn) daily. Cold smoke. The ham must be cooked prior to eating.

    I cured the pork loin for three weeks.
    It was then put into netting so that I could hang it in the smoker.
    It was smoked for about 10 hours over charcoal and cherry wood at 100-120 degrees in the Smoke Vault and no gas fire.
    During the first six hours of smoing, it was misted with a 50-50 mix of honey and whiskey.

    We were very pleased with the result, rather like Canadian bacon. I just started another one. Increased the amount of garlic this time.
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  2. desertlites

    desertlites Master of the Pit OTBS Member

    canadian bacon I love the stuff-cured 3 weeks huh-seems a bit long? looks great though-I getting some belly in cure today for next weeks smoke.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Not really, Des... that loin is prolly 4 inches thick...so since curing both sides, 2 week minimum. And you won't hurt it going longer. All the better, actually...aging at that point. After smoking it could be hung for a longer period for drying if desired.
     
  4. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Nice job good q-view
     
  5. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Looks great. I love canadian bacon [​IMG]
     
  6. Not sure I can get Prague powder around here. What would be a good substitute?
     
  7. wullybully

    wullybully Fire Starter SMF Premier Member

    Prague powder is a basic curing salt that contains sodium nitrite. Substitute any curing salt, but be sure to use the recommended quantity for the amount of meat you are processing.
     
  8. richtee

    richtee Smoking Guru OTBS Member

    Morton's Tenderquick or Sugar Cure are easy to use curing agents. Mortonsalt.com.
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks fantastic. Send some this way so I don't have to try to make it.
     

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