My Uncle and I butchered these hogs about a month ago
Froze a deboned ham to cure and smoke. I cured it for a week in Morton's sugar cure brine and injected it . Here it is tied and ready for the smoker at 8 am
Had the uds fired up and ready for the ham . Temp in the 50s in Ohio today, good day for a smoke.
Had some ribs in the frig with rub for tomorrow but thought I might as well get the most out of this load of charcoal and apple wood
Here are the ribs after the 3,2,1. Had them for supper and have to say they were great
Pulled the ham after 11 hours and a coat of honey and brown sugar glaze. Will slice in the mourning after it cools out in the frig. My plan is to vac seal this for lunches for this summers asphalt season. Will try and post some picks after slicing.
Good day for a smoke. Thanks for looking.
Froze a deboned ham to cure and smoke. I cured it for a week in Morton's sugar cure brine and injected it . Here it is tied and ready for the smoker at 8 am
Had the uds fired up and ready for the ham . Temp in the 50s in Ohio today, good day for a smoke.
Had some ribs in the frig with rub for tomorrow but thought I might as well get the most out of this load of charcoal and apple wood
Here are the ribs after the 3,2,1. Had them for supper and have to say they were great
Pulled the ham after 11 hours and a coat of honey and brown sugar glaze. Will slice in the mourning after it cools out in the frig. My plan is to vac seal this for lunches for this summers asphalt season. Will try and post some picks after slicing.