1st Ham

Discussion in 'Pork' started by shuswap, May 21, 2015.

  1. Here is my first ham – a 21 pounder.  I used Pop’s brine with no added spices and his injection procedure.  It was in the brine for 30 days.  I then followed Hab’s procedure for the smoke using pecan pucks.  That started at 7:45 am yesterday and ended at 3:am this morning.  It is now in the fridge wrapped in plastic and tin foil for 2 days. To be able to use the stokinette, I hung it from a hook mounted through the OBS vent.


     
  2. robcava

    robcava Meat Mopper

    CT
    My mouth is watering..... Post a pic when you slice it. I don't know if I would have the patience for a 30 day brine LOL.
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice first Ham , looks like it needs to be sent to me for testing [​IMG]

    Here's to your success , [​IMG].

    Have fun and .  ,  ,
     

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