This sounds more like a car accident than a descriptor for Easter Hams. Three weeks ago I taught a few folks how to use Pop’s brine to make their own Easter hams. I decided to give away the two boneless butts and the leg I used in the class to demonstrate brine injecting. As the smell of these beauties permeates the neighborhood I now regret my generosity and wish I could eat these right now.
Using plum and cherry I started them off for 2 hours at 160 then bumped it to 225 and later to 250. Once they hit an IT of 138-140 off the smoker they went and I brought them inside to cool down.
After they cool I‘ll vacuum pack them. Off to their new homes they will go on Sunday awaiting an Easter feast. I do have a leg of my own I injected and is now in the Pop’s spa in the garage fridge for our own feast.
Using plum and cherry I started them off for 2 hours at 160 then bumped it to 225 and later to 250. Once they hit an IT of 138-140 off the smoker they went and I brought them inside to cool down.
After they cool I‘ll vacuum pack them. Off to their new homes they will go on Sunday awaiting an Easter feast. I do have a leg of my own I injected and is now in the Pop’s spa in the garage fridge for our own feast.
