Let's talk about how easy it is to cure and
smoke pork. There's tons of different ways that folks ago about this
simple task but I just cured/smoked a little 7 pound ham from a hog I
took with my bow 2 weeks ago. Here's how I did it:a. Removed the leg
bone and cut the ham in half, lengthwise.b. rubbed the 2 pieces
throughly with cure (1 tablespoon of cure will do 5 pounds of meat.
DON'T USE MORE! c. then, I rubbed brown sugar into the meat, wrapped in
plastic wrap and let it set in the Frig at 40 degrees for 24 hours.d.
Then, Placed on the middle rack of my SMOKINTEX for about 12 hours at
190 degrees. I used Pecan wood but plum or hickory would have worked
well also. SO, IF YOU'RE BEEN THINKING ABOUT CURING/SMOKING PORK OR
EVEN VENISON, GIVE IT A TRY, YOU CAN'T GO WRONG UNLESS, OF COURSE, YOU
PUT TOO MUCH CURE ON THE MEAT. THIS IS A NO-NO! Now, I have a ton of
pork chops and venison steaks curing with cure and brown sugar. I plan
to smoke these about 4-5 hours tomorrow! Good luck! Luke Clayton,
outdoors writer and radio show host!