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Smokin a fresh ham ...

post #1 of 5
Thread Starter 
I have a large fresh bone in ham from a pig we had butchered and I could sure use some expert advice on how to brine it , what to brine it with, how long to brine it , a good
post #2 of 5
Bump! I've never done a fresh ham but the search feature should be very useful if you haven't checked it out!
post #3 of 5
You want to make ham? It needs cured
post #4 of 5
You will need to inject the curing solution along the bones and in the joints to prevent bone sour. It will need to be refered for 2 weeks or longer while sitting in a curing solution... I suggest using Pops brining solution..
post #5 of 5
Thread Starter 
Well somehow I'm just finding out the ham we're picking up was already cured by the butcher so it looks like I'll just be smoking it, wich is fine but I was really excited about using pops curing method. That's for so much useful info . I love learning from the wealth of knowledge on this site , you can't beat it . I'm moving on to the smoking phase of the big ole ham
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