This is a pretty simple EQ cure
Trim your meat I used a pork butt but leg is great also
Weight after trimming say you have 1Kg of meat Actual ham was about 4kg
1kg pork
2.5% Pickling salt so 25g
2% Extra dark brown sugar so 20g
.25 to .3% Prague #1 normally on the box 2.5-3g (aiming for just over 150ppm)
Rub the outside the meat and put any extra rub in the ziplock or even better vacuum pack it.
Meat goes to the fridge normally bottom for 1.5 weeks. Turn it every day once a day
Once the cure is done Night before I want to smoke, Take out and wash the cure off.. then put it on a rack and to the fridge for about 8 hours so outside is dry and will take smoke.
Smoking day remove from the fridge and let it warm up a little before adding to the smoke. I typically will do using a smoke tube 4 hours of cold smoke (I only do this when it pretty cool outside spring or fall so close to fridge temps). Then I start my smoker at 225F and smoke till I hit 150F internally.
Here are pics of the pork but I did last fall.
Home Made Ham - EQ cure method
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Re: Home Made Ham - EQ cure method
Looks incredible. Good thinking on the butt
If in doubt leave it out.
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- Swill Maker
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Re: Home Made Ham - EQ cure method
Good lord bitter that's looks tasty.
I help collage girl's make bad decisions..... I make liquor bottles as a career.
Re: Home Made Ham - EQ cure method
Thanks guys. Smoke you choose can change things I really like apple or a fruit tree blend.
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