Sunday, March 20, 2016


It seems the small butchers have been run out of the smoking/curing business by new regulations. Of course those regs seem to be written by the big packers with the intent to run the little guys out of business.

In any event, when I got my two pigs butchered I couldn't get back any cured hams.

Maybe a blessing in disguise.

This uncured pork roast from the hind leg weights just under 5 lbs. Its in a freezer bag with a mixture of water, brown sugar and curing salt. I put this in the fridge for 48 hours, and turned the bag every time I walked past the fridge.

Then I made a dry rub with pepper, garlic, cumin, fennel, chili powder, coriander, allspice and some more curing salt - and rubbed this into all sides of the roast and put it back in the fridge for another two days.

For a final treatment, I mixed a glaze with Jack Daniels, honey, and black pepper and smeared this on just before putting on the smoker with charcoal and hickory chips.

I smoked it real slow - just over 200 deg F - until it reached 155 deg internal temperature - then let it rest for about 10 minutes to finish cooking up to 160 deg on its own. It took about 6 hours, but it was -5 deg C outside - I expect it might have cooked faster if it had been warmer out.

This was my first ever curing/smoking meat and it was SOOOOO good, I can't believe it.


1 comment: