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1st Ham

post #1 of 3
Thread Starter 

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.

 

 

post #2 of 3

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.

post #3 of 3

Nice first Ham , looks like it needs to be sent to me for testing :ROTF

 

Here's to your success , :points:.

 

Have fun and .  ,  ,

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