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[BigDave83]

Picked up a 2 pack of butts from Gordons Food last weekend. Opened them to cut the Coppas out and the way they had them cut there wasn't much of it left, so i boned one of them out tied up, and boned the other one and just squared off and tied, cut what was left in to country style ribs and froze.

 Used 1 gallon of water took about 1.5 quart and dissolved 1/3 cup of sea salt and 1.5 cup of dark brown sugar. then cooled this for a few hours. I put the rest of the water in my bucket and mixed 1 Tablespoon of Cure 1 and then the cooled salt/sugar mix.

I bought one of https://www.ebay.com/itm/Dectomax-12cc-Automatic-Syringe-and-Draw-Off-Pfizer-Barbecue-Meat-Marinade/152745309830?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2060353.m2749.l2649 these, and it was well worth it when it came to injecting some of the brine into the meat, I had been using a syringe and needles I bought at tractor supply. the pump was way less mess.

They went into the bucket and a water in a gallon zipper bag on top to help submerge. The bucket is in the garage fridge and will come out in about 2 weeks at which time I will cold smoke with a smoke tube for about 12 hours the Pit Boss CH7 is nice for using the smoke tubes and it has enough room that I will add in some cheese at the same time

[BigDave83]

Well plans I had changed were changed on me by my GF and her family. So they were in the brine until Friday, when we took them out rinsed well and bagged, then into the SV bath at 135 for 3 hours, from there they went into the smoker at 150 for 4 hours. I used the cookshack electric for this as it was easiest to get to and the weather wasn't that great out. Took from there and into a 500° oven for a bit to render fat and crisp/brown a bit.

We made the larger one for today and the other will go into the freezer to be cooked later

Below are shot of it out of the brine, in the SV bath, out of bath out of oven and sliced up.

[Bar-B-Lew]

was it worth the work versus just buying one at the store?  This is the first I have seen something like this and it looks very interesting.

[urnmor]

Looks really tasty

[triplebq]

Looks really tasty

+1 it really does look tasty

[BigDave83]

This was my first time doing them as sliced ham, I like to cure butts and smoke as I would for pulled pork and end up with pulled ham it is a welcome change for me from the regular pork.

 It was very good, next time I want to try to cold smoke for 10 to 12 hours then SV and Roast. You could cut it with a for and people commented on how juicy it was.

 Worth the work, it really isn't much work, mostly sitting in water. I like that I can control the amount of salt and sugar that goes into the product. I love ham and have issues with fluid retention when I eat more of the store bought hams than I should, it is noticeable the next day, noticed nothing from this, so for me it is worth the work. Knowing that the family enjoyed it made it even better and the GF was proud as everything telling people that I made it, mostly because she was not brought up around anything like this.

 I like using butts because they are easy to debone, and you still have a nice hunk of meat that is unharmed when it comes time to slice.

I may up the sugar a bit on the next one, possibly 2 cups instead of the 1.5.

[Bar-B-Lew]

Awesome...PM me to LMK if you live anywhere near Coraopolis.  I was out there last weekend.