- May 6, 2015
- 1,574
- 292
Thanx!!!This was an awesome thread to read and drool over. Not the biggest ham fan myself but my family loves it! Might have to try this. What temp did you smoke at? Was the skin edible? Points!!!!
Thanx!!! :241:
Let me look at my smoking log... :cool:
18 days in Pop's low sodium brine
hot smoked at 225-235 over lump and apple for 6 hours
pulled at 155 internal temperature
drizzled/basted with maple syrup every 60 minutes
The skin needed more cooking to crisp it up, just slightly on the rubbery side. Either broiled, grilled and fried worked well.
The pasta can be found in >>THIS
Anytime!!!Thanks for all the info! You have been a cooking machine lately!
Your doing a good job of it.
Thanx!!!
We always try to have fun with our meals and are always looking for new and creative ways to use the season's harvest.!!!
Thanx!!!
Your doing a good job of it.
Thanx and welcome aboard!!!
HI, newbie here. I can't believe all the scrumptious food on your post! I love anything ham! It looked delicious! Home made vanilla, homemade apple sauce, the pancakes .....awesome! OK those apples looked so good, I have to make them. I enjoyed all the photos and information.