Just finished my firt pork ham. It was 18lbs. with the bone in but I deboned it so I could run it through my slicer when it was done. It was injected and soaked in brine with a sweeter than sweet cure from LEM. Soaked for 6 days , washed of and soaked in clean water for about an hour. Just over 18 hours in the smoker and man did it turn out nice.
This was my first pork ham , have done some venison hams as a learning curve and messed up a couple. The Mrs. would have skinned me alive if I screwed this one up!!!!
p.s. I know the tie job is not the best with the butchers twine....something I need to work on
This was my first pork ham , have done some venison hams as a learning curve and messed up a couple. The Mrs. would have skinned me alive if I screwed this one up!!!!
p.s. I know the tie job is not the best with the butchers twine....something I need to work on