O.K., I just joined last week, but here is the first submission, a home cured picnic ham I started on Ash Wednesday, cured until the 16th of April, smoked on the 17th along with 4 turkeys I brined for 48 hrs. for my hunting buddies, cold smoked the ham for approx. 6 hrs. before I added the birds,
pulled the ham out when it hit approx. 145 IT
test slice for QC, quality control,
continued the birds for another couple hours,
til 165 IT
On Easter Sunday, scored and finished the ham to 160 IT, as you can see by probe,
hope the picture shows just how juicy the ham was . . .
Sorry, no additional pics of birds, but all said was best they ever ate, although they always say that. I think my smoking ability along with the fact I can hit a mosquito of a fly's ass at 200 yds. and put venison on the table helps keep me in good graces with my hunting crew. Hope you all enjoy, I have another smoke coming up soon for my nieces baptism I hope to share. See you in a couple days?