Butchered a couple of hogs and deboned 2 hams . I mixed a motons sugar cure brine to soak them in and also Injected them with it . They were both right at 14 lbs each and I soaked for 10 days. I rinsed them off and let them soak in clean water for maybe 40 min. then tied and put on the drum. Here are the pics. for anyone interested.
outside temp was around 9 degrees and I did these in a unheated part of my shop. Used hickory and cherry wood for the smoke
4 hours in I turned and closed the lid ....running at 250 degrees
after another 4 hrs. I applied a honey and spice bath stuck the thermo in ...158 and let cook another hour
pulled of after a total of 9 hrs. Sliced some off for supper and let the rest cool off in the shop over night to slice in the AM.
I was very pleased on how they turned out and the ham taste was dead on.
Thanks for looking
outside temp was around 9 degrees and I did these in a unheated part of my shop. Used hickory and cherry wood for the smoke
4 hours in I turned and closed the lid ....running at 250 degrees
after another 4 hrs. I applied a honey and spice bath stuck the thermo in ...158 and let cook another hour
pulled of after a total of 9 hrs. Sliced some off for supper and let the rest cool off in the shop over night to slice in the AM.
I was very pleased on how they turned out and the ham taste was dead on.
Thanks for looking
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