Hey All,

I really appreciated all the help you guys tried to give me. Thanks
alot. I smoked the ham and it came out alright. I brought some int
work and almost everyone said they loved it. I thought it was a little
dry but edible. I'll try another one in a few weeks and let all you know
how it came out.

Thanks,
Mike

Reg wrote:

> Edwin Pawlowski wrote:
>
>> "Kent" > wrote in message
>> ...
>>
>>> I started to write a message saying "no, don't even think about
>>> doing that". I went to Rytek Kutas's bible about meat curing and he
>>> says the same. Brine curing of a whole pork leg just won't work. It
>>> takes as long as three weeks, and by then part of it rots. You have
>>> to spray inject and it using Prague powder, and brine it for a short
>>> period fo time. You can't inject the femoral artery as they do in
>>> the Armour Plant.
>>> Good Luck,
>>
>>
>> What was never made clear though, was the intent of the finished
>> product. If he is talking about brining to cure and make a ham, you
>> are correct. If he is going to brine it, cook it at a higher
>> temperature like barbecue, it will be OK. Won't taste like ham and
>> won't pull like a butt, but will still be a good piece of smoked pork.
>
>
> The simple solution is to bone it out and brine it open. This
> achieves two things. It removes the marrow, which is extremely
> perishable, and it cuts the effective diameter of the meat in
> half, reducing the required cure time.
>
> Artery pumping, on the other hand, is never a requirement.
> Much ham was safely produced long before Armour Inc. appeared
> on the scene. Kent has confused stitch pumping and artery
> pumping here.
>