Homemade Ham

[Todd Caswell]

Cured 4 pork loin Tip Roasts last week, they were around 2 lbs. each, pulled them at 145 deg. VERY GOOD.. I let them rest for a bit then halved them and vacume packed a couple for later.

[waskawood]

Looks great. Sure wish I had a slab of it for my breakfast. How did you cure it?

[Kyle]

I'm also curious how you cured it. Looks great!

[Todd Caswell]

2 cups brown sugar

1/2 cup mortens tender quik

1/4 cup fresh ground black pepper

1/4 cup garlic powder

1/4 cup onion powder

mix and apply as a dry rub, really cover the meat, I put each roast in a gallon zip lock, rub will turn to a liquid after a few days, then I just flip the meat a couple times a day. Seven days later I rinse throughly in warm water and pat dry with paper towels. put in smoker at 180 for an hour and then add the smoke, I don't use much, my smoker is pretty well seasoned, take out around 150 .

[DonBo]

Nice job, they look great!

[JP Z]

Those look very good Todd..............the one big question is......When did you have temps conducive to smoking????

[Todd Caswell]

Those look very good Todd..............the one big question is......When did you have temps conducive to smoking????

Not following you, was just outside with the dogs maybe my brains froze

[JP Z]

It's been so blasted cold, I just didn't know when you had warm temps.......just joking with you.

[Kyle]

You don't need warm temps if you have a propane smoker.

I just go the half hog I ordered back; needless to say I'll be taking a couple roasts out tonight and smoking them next week! Thanks Todd!

[Todd Caswell]

You don't need warm temps if you have a propane smoker.

I just go the half hog I ordered back; needless to say I'll be taking a couple roasts out tonight and smoking them next week! Thanks Todd!

No propane for me, I had one and never could get the heat where I wanted it, it was up and down. Biggest thing is a insulated smoker, I have casters on this but do most of the cooking in the garage, it's a stainless towel warmer from the hosp. it has a 1500w electric element in the bottom. Wide open I can have the smoker up to 225 in about 15 min. The top has a separate element and runs around 175 max and has a fan, I have used it more for jerky, turn it down to 150 and let the fan run similar to a dehydrator.

[JP Z]

AWESOME!!

I was looking for a drooling smiley, that was the best I could find.

That smoker rocks!

[DonBo]

AWESOME!!

I was looking for a drooling smiley, that was the best I could find.

That smoker rocks!

[thirdeye]

Looking good!!! I make Buckboard bacon out of loins and boneless butts. In fact I have a loin curing right now to smoke on Saturday. Here is my recipe, it's a Tenderquick based one too. Following the 6 days of curing, I do a long soak-out, then allow the meat to equalize overnight in the fridge before smoking. You can also Buckboard pork chops, if they are 3/4" thick the cure time is only 48 hours, and the soak-out is 3 or 4 hours, and the equalization is about the same.

~~~~~~~~thirdeye's Tenderquick Cure for Buckboard Bacon~~~~~~~~

Per ONE pound of pork loin or boneless pork butt:

1 Tablespoon of Tenderquick

1 teaspoon of brown sugar

1 teaspoon of maple sugar

Sprinkle of black pepper to the meat before adding the curing mixture, maybe a little more after the soak-out.

[Kyle]

Thats an awesome smoker! I've been looking for a stainless steel box that work to make into a smoker for about 8 months and have yet to find one...

[Todd Caswell]

Going to have to look for some maple sugar where do you find it?

[JP Z]

Thanks Don!

[BLACKJACK]

Todd that ham looks great!!! I love moist juicy ham!!!

[eyeguy 54]

looks fantastic !

[Kyle]

Todd,

I'm finally doing this! I'm about to rub this shoulder roast down right now.

By the way, you didn't happen to be at the NDRC on the weekend of July 12th did you? I was at the hunt tests and wondered if that guy from the HSO forums was there.

I'll let ya know how this turns out next week.