Made 2 sugar cure smoked hams from a small hog we got about 10 days ago...
It is delicious, but needed 1 or 2 more days in the wet cure as it did have about a 1/2" circle of uncured meat in the center next to the bone. But being that this ham was being made for our annual fishing trip/beast feast, I could not let it go any longer, had to cook it.
Thread on the wild game forum:
http://www.smokingmeatforums.com/t/263043/bacon-seeds
It is delicious, but needed 1 or 2 more days in the wet cure as it did have about a 1/2" circle of uncured meat in the center next to the bone. But being that this ham was being made for our annual fishing trip/beast feast, I could not let it go any longer, had to cook it.
Thread on the wild game forum:
http://www.smokingmeatforums.com/t/263043/bacon-seeds
