Easter Ham first time started 2/28/18 Finished 3/31/18

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tropics

Epic Pitmaster
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Jun 25, 2014
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Attleboro,Ma
Made 2 gals of Pops brine injected the ham all around,put it into a container added the rest of the brine.Now we wait 3 weeks before we smoke it.
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Richie
 
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Pulled the Ham out of the brine this morning,rinsed with cold water cut 2 small pieces for a fry test,tasted great to me an my wife.Almost forgot the sliced pic LOL
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Here is the Ham
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Now it should be tied & smoked I hope for Wednesday
Richie
 
Nice Start Richie!!:)
Now lets get that Baby Smoked.

Be Back for the Grand Finale!!!

Bear
 
Well I screwed up and didn't order net bags for my Easter Ham
Trussing is not one of my better abilities LOL so what to do
Make a Net
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Netting Ham
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Smoked for 12 hrs to an IT of 165°F Cob & Alder Pellets
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Sliced
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Thanks again to Pops the low salt was a hit with my family an friends
Richie
 
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Looks Great from here, my Brother!!:)

I could eat some of that right now!!
Like.

Bear
 
Brother John Thank You and may you and Mrs Bear have a Happy Easter
Richie
 
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