They are really nice and meaty looking. Looks like they included the shank and then cut across the bone.
Cured about 10 lbs of them in a simple curing brine of pink cure, salt, pepper, and pickling spice. Let em cure in the fridge for 7 days since they were only about an inch thick.
Onto the smoker yesterday and let them go for about 8 hours at 180o.
Smoked them with a combo of hickory, apple, and cherry.
The final product has a good rich smokey color on the outside and a deep red hammy color on the inside and oh yeah, the taste is pretty good too!
These will be the base for some great dishes to come like soup beans & cornbread, baked beans or some paella.
Thanx for checking it out!