flyboys
Smoking Fanatic
That looks and sounds amazing. Thanks for posting your recipe. I'm definitely stealing that one!
HAM DAY!!, with Q-view.
- Thread starter mdboatbum
- Start date
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suie
Meat Mopper
Sliced it up this morning. I'm not a very good carver, but the meat is really moist and tender.
The glaze and cookie crumbs weren't completely caramelized, but for a first attempt I'm thrilled with it.
Made a fritada for brunch this morning. Eggs, ham, asparagus and some of the smoked cheese I did a couple weeks ago.
That is outstanding, bet your bride is wondering how you got so smart! You aren't 'sposed to be smart AND good lookin.....!!
Great smoke man, you never know what you'll find when you strike out on your own.
Looks like you found a keeper! Good looking brunch too!
Great smoke man, you never know what you'll find when you strike out on your own.
Looks like you found a keeper! Good looking brunch too!
- Nov 15, 2012
- 1,025
- 105
Hey Md,
Your ham looks fantastic!! What a great project!
Did you like the 4 hours of cold smoke on it? That is the same amount of cold smoke I go with on ham, and we like it....enough smoke to taste, but not too much to dominate.
Did you inject brine as well? I've taken to deboning my leg sections because I seem to run into trouble whenever I cure with the bone still in.
Looks amazing, thanks for sharing!
Clarissa
Your ham looks fantastic!! What a great project!
Did you like the 4 hours of cold smoke on it? That is the same amount of cold smoke I go with on ham, and we like it....enough smoke to taste, but not too much to dominate.
Did you inject brine as well? I've taken to deboning my leg sections because I seem to run into trouble whenever I cure with the bone still in.
Looks amazing, thanks for sharing!
Clarissa
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