easter
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R
Brining time question
Hi I have a boneless fresh half of pork leg that invoked out and I’m brining it for Easter. I used pops brine and it said 3-4 weeks but after re reading it, it said for whole hams, I was curious as is this is too long and if it is how long should I bribe it? I also injected it rather thoroughly.- Rob Petersen
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- brine brine questions easter ham mes pops brine smoking
- Replies: 5
- Forum: Pork
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R
Question about smoking ham
so I have a fresh uncurled bone in ham I was thinking about making for Easter. My plan was to use pops brine. I just had a thought about making it boneless and tying it really good. I was just wondering if there’s some tips or tricks about doing it? And if it might be too small at this point to...- Rob Petersen
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- cure easter fresh ham ham masterbuilt smoke
- Replies: 2
- Forum: Pork
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Fresh Pork Leg To Easter Ham II
This is the second time I've done a hind leg of pork into a cured and smoked ham for Easter! (The first: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham) After picking up a bottom round beef roast for corned beef and pastrami, I also ordered, well in advance, a fresh ham... -
From Hog Leg to Easter Ham!
It's time to do a ham for Easter! My dad was famous for his Fassett's Hams; this year I have the means to try and recreate these for my family, what with the smoker and the right equipment. I ordered a hog leg from my meat manager friend David Morgan at Green Oaks Albertson's in Fort Worth...
