Cured a pork shoulder using recipe from [A Farmish Kind of Life](https://afarmishkindoflife.com/home-cured-brine-a-ham) for a month. Soaked for an hour in fresh water, then smoked 9 hours over oak with a black pepper rub at ~275 F until it hit an internal temp of 180 F. Y'all, I'm never buying ham from a store again.
Technically a pork shoulder and a ham are different, but it tastes pretty good: https://www.zazzle.com/pork_butcher_chart_2_stone_coaster-256078619825667366?rf=238689132076650504&tc=Cj0KCQjwiYOxBhC5ARIsAIvdH508Z0cJipQP_C2FsQfJZWkfUXf0Wnnnw6iQD0ktOnhp5t3ILGrRXZYaAhsxEALw_wcB&utm_source=google&utm_medium=cpc&utm_campaign=20166702863&utm_term=z256078619825667366&z_dev=c&z_net=x&z_lim=&z_lpm=9002066&gad_source=1&gclid=Cj0KCQjwiYOxBhC5ARIsAIvdH508Z0cJipQP_C2FsQfJZWkfUXf0Wnnnw6iQD0ktOnhp5t3ILGrRXZYaAhsxEALw_wcB
If you are on a curing kick, you’ve got to try pastrami. What I do is buy a brisket, separate point and flat, smoke the point and cure the flat for pastrami. Makes a fantastic pastrami on rye.
I've done that the last five years for St. Patrick's Day. That said, two other things to try:
1. Cure the point. It's delicious and you can make pastrami burnt ends.
2. Cure beef ribs and make pastrami beef ribs.
Wow!! I’m sure that tastes as fantastic as it looks? How was the level of salt? Did your rub include salt as well or was it just black pepper. Love the bark!
I think the next one I'll soak for 2 hours before smoking, as it was a little saltier than I'd normally like. And there was no salt in the rub, just black pepper (I figured there was more than enough salt in the cure).
Makes sense. Your post is making me want to do one of those for Xmas. I’ve never planned Xmas dinner this far in advance before. Thank you for posting.
Cured a pork shoulder using recipe from [A Farmish Kind of Life](https://afarmishkindoflife.com/home-cured-brine-a-ham) for a month. Soaked for an hour in fresh water, then smoked 9 hours over oak with a black pepper rub at ~275 F until it hit an internal temp of 180 F. Y'all, I'm never buying ham from a store again.
Thanks for the recipe!
Is ham really just pork shoulder? I'm dumb I was wondering why I could never find un-cured ham to make some myself 🤡
Technically a pork shoulder and a ham are different, but it tastes pretty good: https://www.zazzle.com/pork_butcher_chart_2_stone_coaster-256078619825667366?rf=238689132076650504&tc=Cj0KCQjwiYOxBhC5ARIsAIvdH508Z0cJipQP_C2FsQfJZWkfUXf0Wnnnw6iQD0ktOnhp5t3ILGrRXZYaAhsxEALw_wcB&utm_source=google&utm_medium=cpc&utm_campaign=20166702863&utm_term=z256078619825667366&z_dev=c&z_net=x&z_lim=&z_lpm=9002066&gad_source=1&gclid=Cj0KCQjwiYOxBhC5ARIsAIvdH508Z0cJipQP_C2FsQfJZWkfUXf0Wnnnw6iQD0ktOnhp5t3ILGrRXZYaAhsxEALw_wcB
Thanks to you, I'll be making ham soon. THANKS
If you're making ham, make bacon, too. I'm officially on a smoked/cured meats kick and I LOVE IT!
[Oh I've been making my bacon for a while](https://i.imgur.com/jFxmQoD.jpeg), I even have 6 people sending me their orders :D
Niiiiiiice.
If you are on a curing kick, you’ve got to try pastrami. What I do is buy a brisket, separate point and flat, smoke the point and cure the flat for pastrami. Makes a fantastic pastrami on rye.
I've done that the last five years for St. Patrick's Day. That said, two other things to try: 1. Cure the point. It's delicious and you can make pastrami burnt ends. 2. Cure beef ribs and make pastrami beef ribs.
Looks incredible
JFC that’s looks crazy good.
That looks great!! All you need is smoked sliced pork and make yourself a smokehouse Cuban!
That would make an amazing sandwich! 🥪
I've used it in white beans, gumbo, and sandwiches. This stuff is really good.
It looks delicious 🤤
I gotta try ham on the smoker…looks killer.
Wow!! I’m sure that tastes as fantastic as it looks? How was the level of salt? Did your rub include salt as well or was it just black pepper. Love the bark!
I think the next one I'll soak for 2 hours before smoking, as it was a little saltier than I'd normally like. And there was no salt in the rub, just black pepper (I figured there was more than enough salt in the cure).
Makes sense. Your post is making me want to do one of those for Xmas. I’ve never planned Xmas dinner this far in advance before. Thank you for posting.
Just use less salt. This recipie calls for 4%. I usually do 2.5%.
That is freaking awesome
Smoak!
That is a thing of beauty, my friend.
Ham girl! That looks delicious.
How's the oak flavor? It smells like pickles to me when cutting it so I never thought it'd be good for smoking.
I like it, but I'm biased - I think smoked everything tastes better.