Blown up my share. It’s an skill that is acquired by failures and retries.
My first try at ham
-
Done my first ham today, looks great, can’t wait to try it
-
Prblmchld63 ham is heavenly!
-
Can you post a pic of it? What seasoning did you use, how long did you bring it and how did you smoke it? You can’t tease us like this! It’s sunday and I’m hungry watching the redskins fall apart in the second half!
-
Prblmchld63 Here’s is the second ham I did in my Treager, injected it with California Ham spice and brined it for 14 days. Then dropped it in hot water for 10 minutes to desalinate it.
-
Prblmchld63 I used brown sugar ham spice and brined it for 5 days, smoked it 5 hours on my offset bbq smoker, turned out great.
-
-
Prblmchld63 Looks great, what temp did you smoke it at and what temp did it get to that you were done in 5 hours?
-
johnsbrewhouse That second picture is a thing of beauty!
-
Prblmchld63 :+1: Good looking ham!
-
Jonathon I smoked it at 180 for five hours than stoped the smoke and cooked til it reached 150. I T
Suggested Topics
Sponsored By:
Visit waltonsinc.com to find everything for meat processing.
Walton's - Everything But The Meat!
