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Smoked Ham
Dry-cure Method with Artery Pumping for 25 lbs

5 quarts ice water (38 - 40F)
5 ozs. powdered dextrose
1 lb. salt
5 ozs. Prague Powder No. 1

All ingredients are thoroughly dissolved in cold water (40F.).
Hams must have an internal temperature of 38-40F. before pumping.
Weigh the amount of pickle that you will be using to artery pump
the ham at 10% of the weight of the ham. After the ham is pumped,
rub in 2-3 lbs. of the above dry mixture for each 50 lbs. of ham.
Be sure that you have mixed and distributed the salt, sugar and
cure. The cure can cause burn spots on the meat if not evenly
distributed. Avoid stacking the hams over 4 high, as this will
cause excessive weight on the bottom hams, which in turn will
squeeze out the natural juices and the pickle. Hams should be cured
at 38-40F. for 5-7 days. Remove from the cooler and wash the surface
salt of the hams with a stiff brush. DO NOT SOAK. Place in stockinettes
and remove to smokehouse. Stitch-Pumping Method Ham is pumped 10%
by weight as above in dry-cure method. Ham should be pumped in the
shank and around all the bones in the ham, using the same ingredients
as above. Hams then are placed in a container and the cover pickle
added. This pickle is the same as was used to pump the ham. Be sure
the hams are submerged beneath the pickle. Remove and place in
cooler at 38-40F. for 5-7 days. Place in stockinettes and put in
smokehouse. Picnics & Shoulders Pork butts and pork shoulders are,
for the most part, cured exactly as a ham. However, there is on
important variation. The picnics and shoulders should be pumped to
15% of their green weight, rather than the 10% for a ham. The reason
for this is that during the cure period these two cuts of meat lose
from 3-4% more pickle than does the ham. The same formula as
processing ham applies to these 2 cuts of meat. The hams are removed
to a smokehouse preheated to 120F. With drafts wide open, hold for
12 hours. Increase the temperature to 140F., introducing the smoke,
and hold for 8 hours with draft 1/2 open. Close the drafts, increase
the temperature to 165F. and hold until the internal temperature
of the ham is 142F. For a fully cooked ham, hold until the internal
temperature reaches 152-155F.

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