pork loin to ham

Discussion in 'Pork' started by piker, Apr 6, 2009.

  1. piker

    piker Fire Starter

    [jge] I tried it again but this time I applied 2 1/2 hrs of hickory smoke @ 130F then 4 1/2 hrs. @ 180F until an I.T. of 155F was reached. Very tasty rite amt of salt and very moist after all that time. Could not notice the spices much. Will add more next time. Thks for looking. Piker
  2. fire it up

    fire it up Smoking Guru OTBS Member

    That looks great Piker! Nice job. I especially like the pictures of the ham hanging.

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