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Smoking fresh cured ham.
What kind of time frame for a 18lb ham @ 225-250F? -
Smoking fresh cured ham.
OK thanks! I was just afraid it wouldn't be at tender as I wanted it at 150 but that's the reason I asked. -
Smoking fresh cured ham.
Yes, I'm going to inject it with 4 cups of the curing solution. -
Smoking fresh cured ham.
Thanks for the replies, any input on internal temp. before pulling? Most sites say between 145-160 and I'm leaning towards 160 and then foiling and leaving it in a cooler for a few hours to ensure being tender. -
Smoking fresh cured ham.
I'm curing a fresh ham for xmas and plan on doing a 10 day wet brine. If I get the ham in the brine today the 10 days will be up on the 21st but I don't want to smoke it until that Friday or Sat. which would mean keeping the cured but still uncooked ham in the fridge for two to three days after... -
Need Help WIth Trimmed Brisket.
Retaining some of the moisture was what I was hoping for by marinading. Anyway it can't hurt. What do you think of letting it smoke for a couple of hours before placing it in the foil pan? With the bacon on it of course, moping and flipping it once. I was thinking it might get a little more... -
Need Help WIth Trimmed Brisket.
Thanks everyone for the input. I'm letting them thaw now and will marinate for a couple of days. Being farm raised they still should be quite good. -
Need Help WIth Trimmed Brisket.
Have a friend who raises beef cattle and I had him save me the brisket from a beef he sold and had butchered for a family member. He knew nothing about briskets so I told him to tell the butcher I wanted the whole brisket. When I picked it up from him today it was in to pieces so I knew they had...
