DRY CURED HAM I

By Beefman-2

GREAT AND EASY HOME CURED HAM

Ingredients

• 10 TO 25 LB BOSTON SHOULDER OR HAM HAM SHANK
• HAM CURE I
• 3/4 TBSP/ LB MORTON TENDER QUICK
• 3/4 TSP / LB BROWN SUGAR
• 1 TSP / LB GARLIC POWDER
• 1 TSP / LB ONION POWDER
• 1 TSP / LB BLACK PEPPER
• 1 TSP / LB GROUND PEPPERCORNS
• TANGY SWEET SPICE
• 1 CUP BROWN SUGAR PACKED
• 3 TBSP GROUND MUSTARD
• 1 TSP GROUND CLOVES
• 1 TSP NUTMEG
• 2 TSP BLACK PEPPER

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

IF MEAT IS THICKER THAN 8 INCHES ADD 1 DAY PER 1 INCH OF MEAT

AFTER CURE RINSE MEAT AND LET AIR DRY, MIX SPICE AND APPLY TO MEAT, PLACE BACK INTO CLEAN CONTAINER OVER NIGHT AND COOK / SMOKE