DRY CURED HAM

By Beefman-2

Ingredients

• 10 TO 25 LB BOSTON SHOULDER OR HAM SHANK, SKIN REMOVED
• HAM CURE
• 3/4 TBSP/ LB MORTON TENDER QUICK
• 3/4 TBS / LB GROUND MUSTARD
• 1 TSP / LB ONION POWDER
• 1 TSP / LB GARLIC POWDER
• 1 TSP / LB BLACK PEPPER
• 1 TSP / LB WHITE PEPPER
• 1 TBSP/ LB BROWN SUGAR
• HAM / BACON RUB
• 5 TBSP BLACK PEPPER
• 2 TSP NUTMEG
• 2 TSP GROUND CLOVES
• 5 TBSP GROUND MUSTARD

Preparation

Step 1

MIX CURE THROUGHLY AND APPLY CURE TO MEAT AND INTO TUPPERWARE CONTAINER
TURN ONCE OR TWICE EVERY DAY FOR 7 - 8 DAYS THEN COOK / SMOKE AT 225
TILL AN IT OF 145. NO MORE THEN 4 HOUR OF SMOKE