Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ccsooner

    Pops6927's Wet Curing Brine

    I was given a whole ham 4 days ago, and feel like I need to get it in a cure ASAP before it starts to sour. I couldn't find curing salt anywhere in town but bought this brown sugar cure from a butcher: http://www.waltonsinc.com/p-2420-brown-sugar-cure.aspx The plan is to boil a gal of water, add...
  2. ccsooner

    Smoking a ham

    I thought I'd reply here while on the subject of a smoked ham.  I just finished a double smoked ham.  Brought it up to 140 and pulled it off the wsm and foil wrapped.  We're going to serve this Sunday for Easter dinner.  Any recommendations on the best way to reheat Sunday without drying out?
Top Bottom
Back
Clicky