or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Holy ham hocks !
New Posts  All Forums:Forum Nav:

Holy ham hocks !

post #1 of 3
Thread Starter 
Hey everybody
I'll get right to it, we had a pig butchered and I have a giant bone in ham that I would love to smoke but not sure what the best way to do this would be in order to end up with juicy flavorful ham . I would hate to ruin this awsome piece of meat and was hoping for some great advice. Anybody out there with experience with this would be greatly appreciated.
Waiting for some ham in Indiana:)
post #2 of 3

texas.gif  Good evening and welcome to the forum, from a rainy and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #3 of 3
Welcome! Check out Pop's brine for an easy way to cure your ham. There are other methods, but this is the easiest with the shortest cure time required.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Holy ham hocks !