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| Here's how I do it.
I use Morton's tender quick. I soak pork sirloin roasts in brine made from the tender quick (don't use too much) and sugar. I use a syringe to inject the meat with this brine as well. Usually soak 3-4 days in a large pot or bucket in the fridge. Then, rinse and soak overnight in straight water to help draw some of the salts back out of the meat. Then, pack the hams with brown sugar ( I use a lot - almost gives a candied taste), drizzle with honey and molasses, sprinkle pepper on the meat, then put them in aluminum roaster pans - usually 4 to a pan- and smoke about 6 hours. I like using apple wood with a couple of hickory chips added.
I like the boneless sirloin roasts. A lot of times I can buy them at Dillons on sale 4 to a pack. They have almost zero fat and make a really nice ham about the size of a small canteloupe. Great for slicing and using for sandwiches too. | |
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Salt cured country ham ???
