Pork picnic into ham

[GaryP]

Didn't get many photos, but took a couple. Last week I bought a 13lb picnic and cured it using mostly a recipe found on bbq bible.com. I cold smoked in the kettle using peach wood chips in my pellet tube. Actually worked pretty well. 6 hours in cold smoke then another 4 hours in the pellet pooper to bring it to 160. Came out pretty great. Great moisture and just a tad too salty. Next time I'll back the brine time down a bit. It ended up brining for 9 days instead of 7. Loved smoking on fancy boy(glen blue 26) and the weather in south Texas is almost getting nice. Hope you all had a great weekend.

 

[Bob Correll]

Looks great, Gary!
It's been many years since I've cured and smoked a ham. I used to pump them with Morton's Tender Quick. Morton called it a pumping pickle, and I don't remember the water to TQ ratio.

 

[Rich G]

Looks fantastic, Gary! I've never cured a ham, but it's been on the list. Need to get it off the list, and on my plate! Thanks for sharing!

R