John Setzler Posted December 26, 2018 Share Posted December 26, 2018 So... what can you do with a 10 pound / $10 pork picnic? You can make a great ham with it..... I cured this myself by mixing a gallon of water, 2 cups brown sugar, 1 1/2 cup kosher salt, 2 Tablespoons pickling spice, 1 tablespoon red pepper flakes, 1 stick of cinnamon, and 2 tablespoons of pink curing salt. I injected this cure into the meat and submerged it in the cure for 5 days in the fridge. This wet cure ration is designed to cure for 1/2 day for each pound of meat. Injecting just guarantees that it will work. After the cure, i air dried it on a rack in the fridge for 24 hours and then coated it with Lane's Signature seasoning.... I put it on the grill at 250 until I hit an internal temp of about 130°F. While the ham was smoking for the first stage, I mixed up a glaze... I used 1 cup brown sugar, 1/2 cup Cakalacki Gold Mustard Sauce, 1 tablespoon of Roscoe's Mop Sauce and 1 tablespoon of the Lane's BBQ Signature seasoning... I basted the ham with this a few times between 130-145°F... It was the most delicious $10 ham I have ever had.... more delicious than most hams I have ever had in fact.... Golf Griller, TKOBBQ, Rob_grill_apprentice and 2 others 5 Quote Link to comment Share on other sites More sharing options...
St1brew Posted December 26, 2018 Share Posted December 26, 2018 Looks great John! We had a perfect prime rib from the oven, but I would love to replicate the cook on the kamado. Merry Christmas to you and your family, sounds like you didn't leave the table hungry. Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted December 26, 2018 Share Posted December 26, 2018 I've been hungry for the perfect ham that I don't have to grow myself, so maybe, just maybe I'd better try your approach first! Sounds like a doable solution. Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted December 27, 2018 Share Posted December 27, 2018 That sounds and looks like a fun little project. Might have to give that a go sometime. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted December 29, 2018 Share Posted December 29, 2018 That looks and sounds really good John. I've always heard on bigger pieces of meat it's better to inject it with the brine to make sure the cure gets all the way through. Quote Link to comment Share on other sites More sharing options...
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