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I need Pops complete tutorial - fresh ham to smoked

post #1 of 7
Thread Starter 

Can somebody supply this. I have a link from a goggle search but it will not come up. Thanks!

post #2 of 7
Oh wierd. . Google has failed us.. that link didnt work... but.. it did bring you here.. welcome to SMF
I quick search on this site and Clarissa has a great thread doing ham with Pops brine
http://www.smokingmeatforums.com/t/148432/cured-ham-with-pops-brine-with-q-view
Hope that helps..
post #3 of 7
Quote:
Originally Posted by webowabo View Post

Oh wierd. . Google has failed us.. that link didnt work... but.. it did bring you here.. welcome to SMF
I quick search on this site and Clarissa has a great thread doing ham with Pops brine
http://www.smokingmeatforums.com/t/148432/cured-ham-with-pops-brine-with-q-view
Hope that helps..

Thank you, Mikey! I actually just finished curing, smoking, and baking a couple of more leg sections I made using this same method, and they also came out excellent. Hope you are having a great weekend!

Clarissa
post #4 of 7
Hey Chowder,

I think this is the thread you are looking for.....it's a great one, I go back to it all the time for reference.
http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

Good luck and hope you have fun!
Clarissa
post #5 of 7
Quote:
Originally Posted by SnorkelingGirl View Post

Quote:
Originally Posted by webowabo View Post

Oh wierd. . Google has failed us.. that link didnt work... but.. it did bring you here.. welcome to SMF
I quick search on this site and Clarissa has a great thread doing ham with Pops brine
http://www.smokingmeatforums.com/t/148432/cured-ham-with-pops-brine-with-q-view
Hope that helps..

Thank you, Mikey! I actually just finished curing, smoking, and baking a couple of more leg sections I made using this same method, and they also came out excellent. Hope you are having a great weekend!

Clarissa
I had to work.. but off now.. so tired I dont wanna even smoke anything. . Thanks for finding that link. Its a madhouse to search "pops brine" cause so many on here use it ..hehe..
Enjoy you weekend as well!
post #6 of 7
Thread Starter 

Thank you so much! We just butchered a hog & I'm contemplating various possibilities.

post #7 of 7
Quote:
Originally Posted by chowder View Post

Thank you so much! We just butchered a hog & I'm contemplating various possibilities.
Let us know what and when you cook. We love some pictures of food around here ; l sausage.gif
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