The Maple Whiskey Moose Ham

[ghostguy6]

32 days in Pop's brine, 24 hours to form the pellicle, 12 hours of cold smoke 18 hours of hot smoke. Finished with a maple whiskey glaze. Will be served with home made Bavarian sweet mustard. It came out of the smoker at around 2:30 this morning so not much for photos.

Out of the smoker

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And the obligatory cross section

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[LazyK68]

That looks amazing. What is the flavor like?

 

[SmokinEdge]

That looks delicious. Did you also inject the brine? Great product. I love moose. That’s like a strange ham-strami I like it.

 

[Brokenhandle]

Looks delicious! I'd gladly take a few slices!

Ryan

 

[ghostguy6]

The flavor is good, I think I would add a little more maple to the next brine.
The brine was injected as per Pop's instructions.