Provided by Beefman-2
Number Of Ingredients 16
Steps:
- MIX CURE, MIX THROUGHLY REMOVE FOAM, TRIM LOIN OF EXCESSIVE FAT, RINSE PLACE INTO TUPPERWARE CONTAINER. REMOVE FOAM AGAIN, MIX CURE AND POUR OVER MEAT . PLACE COVER ON CONTAINER AND INTO FRIDGE, TURNING ONCE A DAY FOR 5 - 7 DAYS, REMOVE FROM FRIDGE AND CONTAINER RINSE AND APPLY RUB, LET STAND IN FRIDGE FOR 4 HOURS MIN. THEN SMOKE AT 225 TILL AN IT OF 145 MIX GLAZE AND SIMMER OVER LOW HEAT AS THE HAM COOKS, APPLY 3 COATS AT 135 F
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