My first ham..... Fire in the hole...Let's go!

[glued2it]

I cured my first ham and The smokes blowing.
Brined, Pumped Rubbed and ready to go.
It's about time to get started.

Wish me luck!

 

[fatback joe]

Good luck and share some pics of that thing.

 

[glued2it]

First pic of the day.

 

[Deer Meat]

lOOKIN GOOD SO FAR, KEEP THAT Q-VIEW COMING.

 

[glued2it]

4hrs and still going! here's an update pic

 

[fatback joe]

Lookin' good.

 

[glued2it]

Sorry I only got the one picture. After I tasted it, all I could do was eat!


This was a AW-SOME success!!!!!

I gotta give a shot out to T-Bone Tim for the great advice on pumping pickle!

Thank you everyone for your support and good luck smoking!

 

[flash]

That looks excellent

 

[cowgirl]

Yum, that looks so good....I can almost smell it too!

 

[walking dude]

nice dude........can't wait for the q-view

HURRY UP WILL U...........heheheeh



d8de

 

[lisacsco]

you got to tell me how you did this!! It looks soooo yummy!!

Lisa

 

[walking dude]

yeah wow...........i see my post missed yours.........hehehe

great q-view

T-Bone........give it up..........what ever you told him.......WERKED


d8de

 

[deejaydebi]

Great jobs Glued! You'll never bake a ham again!

 

[glued2it]

I used a basic home cure method like these. http://www.dizzypigbbq.com/recipesHam.html

http://www.motherearthnews.com/Lives...ring-Pork.aspx


For the brine I used Morton's koshersalt, brown suger and some spices.

The pumping pickle just Morton's tender quick and some light spices.
I recomend using the stainles meat pump instead of those little plastic ones.

I cured it for 17 days and on the last day I smoked.