Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Feb 20, 2013 9:02:21 GMT -6
These are the hams I got from the hog I recently purchase. I had the butcher leave the hams fresh so I could try curing them for hams. I picked up the hams 2 days after they we butchered. I did a combination injection/dry rub cure. Left it in the fridge for 15 days. Yesterday I smoked them in the kegs. Temp was around 225-240 and it took 8 hours to get them to 145 IT in the middle. Injected and rubbed with cure After removing from the cure and rinsing. On the keg with some hickory chips and a cherry chunk Done The flash on the tablet kind of washes out the color in this pic. The meat is actually a pink color like ham would be. Appears more white in this pic. Came out very good for my first time. I'll carve up the rest of it tonight and sample more.
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Post by jimz on Feb 28, 2013 18:13:50 GMT -6
Man, I am hungry Vindi . When are going to start the take out service, or better yet, free delivery. Nice job dere -JimZ
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