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Discussion in 'Pork' started by willy appleseed, Apr 14, 2019.
Been on here for awhile just getting around to trying to post some results(pics)
looks good, pics came out good to
nice looking ham.
I have one curing right now. Trying to decide if I should cook it Saturday and re-heat on Sunday or just cook it Sunday. Any thought? How long did this one take?
I'm not sure what you're doing with it:
If you're taking it to about 203° & pulling it for pulled pork or Pulled Ham (cured), I would do it the day before & heat it up on Sunday.
But if You're going to slice it, I'd Smoke it on Sunday. Then slice & serve.
slicing it on Sunday although it does remind me that I want to try curing one before pulling it. Never done that but I've heard good things. Today was a couple spatchcocked chickens.
I'm curing one right now (first day) for Pulled Butt Ham. I should be Smoking it toward the end of next week.
Below is a link to one I did as half Buckboard Bacon & half Pulled Butt Ham:
Buckboard Bacon and Pulled Cured Boston Butt Ham
Looks Good, Willy!!
Next time take a picture of it sliced or Pulled for us please.
I'll bet that looked Great !!
Now that is a fine example of a ham. Nicely done.
Point for sure
Thanks all! It was a wet cure smoked about 6 hrs. Sliced it for ham .thankful fo all the recipes,wisdom, examples,and advice great group pops brine tastes great
Bear click on thumbnail under picture for cut away view
OOOOPS---Shoot, I didn't see that before---Old Age I guess!
Now that looks Great !!
Needs a big "Like" !!