Boston butt ham

[ChrisJ]

Used general brine...turned out very well.

 

[Tony R]

Well done Chris... Any more pics?

Can you explain a little more on your cook

I want to try your recipe.

 

[ChrisJ]

I have more pics but they are not much different. I used the basic brine from the Charcuterie book...salt, brown sugar and pink salt...1/2 day per pound...not the best cut of meat for ham but it was just as tasty and it was cheap. I've cured meats before but never a boston butt.

Managed to cut some buckboard bacon from the lower part...it was delicious.

if you want exact measurements for brine I'll be glad to post them.

 

[Jon Des.]

Beautiful stuff. Loins done this way make great lunchmeat.