Thought I would share. We picked up a cured ham from the butcher today. Not smoked or cooked. The boy and I made a brine to soak in for 86 hours to try and get some moisture in. He injected it to try and build a flavour profile, and push that moisture inside. Smoked today for 6 hours at 270F with 50/50 hickory and cherry wood. Pulled at 160F and let rest for 1 hour. It tasted really good. Wish it was a bit more moist tho.
The Brine. Salt, Pepper, Sugar, Onion, Garlic, Mustard Seed, Rosemary, Red Pepper Flakes. (added water lol)
The boy playing with the injector!
After 6 hours on the smoker with cherry and hickory at 270F
And Enjoy!
The Brine. Salt, Pepper, Sugar, Onion, Garlic, Mustard Seed, Rosemary, Red Pepper Flakes. (added water lol)
The boy playing with the injector!
After 6 hours on the smoker with cherry and hickory at 270F
And Enjoy!