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Smoked Boneless Front Shoulder Recipe

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This recipe for Smoked Boneless Front Shoulder is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

20 Pound Boneless Front Shoulder
Ingredients:  
Ingredients:  
20 lb Boneless from shoulder
4 quarts Ice water
14 oz Course Salt
¾ cup Dextrose
3 oz #1 Cure
¾ cup Dark brown sugar
½ cup Maple flavor
½ cup Ham cure
Directions:
Directions:
Combine all ingredients pumping the brine into the meat to 15% of green weight. Place in a tub and add remaining brine. Weigh down and cover. Brine for 5 days. Drain and rinse under cold water, then dry. Refrigerate for 12 hours. Place in the smokehouse at 120º with dampers wide open for 12 hours. Smoke with damper ½ open at 140º for 8 hours. Close dampers and raise the temperature to 165º and hold until hams are 152º. Remove and cool overnight.
 

Brown Sugar Glaze
Ingredients:  
Ingredients:  
Glaze for 20 Pounds.

2 cups Dark brown sugar
1/2 cup Dijon mustard
1 tbsp Minced garlic
Directions:
Directions:
Combine ingredients and glaze ham after smoking.

 

 

 

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