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easter

  1. 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.
  2. 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...
  3. pops6927

    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...
  4. pops6927

    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...
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