or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › A pig's (nose to) tale - small ham
New Posts  All Forums:Forum Nav:

A pig's (nose to) tale - small ham

post #1 of 2
Thread Starter 
Three weeks in (little sugar, low salt) pop's brine. Dried for pellicle, smoked for a few days, dried for a few more.



Cut un in three...we like it cooked (in water) with pickling spices.
post #2 of 2

I'm in on this one.

 

:popcorn

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › A pig's (nose to) tale - small ham