On April 6, 2017 at 09:12, highfigh said...
What a guy. Volunteers you to smoke something that isn't commonly eaten.
Don't know what cut of mat, but here's a link in case it's the ham-
[Link: fieldandstream.com]This shows brining for ten days, too. Might want to find out why that's needed before rushing it.
The 10 days is actually curing the ham. Like salt curing pork or curing a pastrami. From what Ive read it kills parasites. So if you dont do the curing, you want to cook it up to 155, like ernie said. One thing the curing does is also keeps the meat nice and pink/red like pastrami. without curing at 155 it will have a more gray or brown color like well done beef.
Turns its a ham, then several smaller cuts that look like the backstrap, each about 2lbs.
