My 1st ham a hit.. (pron heavy)
After seeing Phrasty's thread on ham a while back I decided to make ham for Thanksgiving and my first ever try at curing meat.
2 boneless boston butts fresh out of the curing brine
Soaked them in fresh water for about four hours and they're drying and chilling out in my kegerator/fridge before smoking. Only thing other than beer that is allowed to go into this unit is meat. :mrgreen:
trussed and seasoned with black pepper and paprika
And smoking time
Smoked for about 4 hrs at 250-275 and resting
Chilled in the fridge after resting and...
The other one
Through the slicer
Vaccum packed some
Oh! I almost forgot they turkey :grin:
And a great Thanksgiving dinner with family and friends
Hope you guys enjoyed the pron. A special thanks to Phrasty, Chicagokp as I referenced your treads a lot. Also to all the brethren on here because I learn something new from each one of you. Great forum to belong to.
Very nice!How do you like that cooker?I saw one like it at Sportsman's Warehouse a couple weeks ago.It had some interesting features.
That ham looks awesome. Any change for the recipe for the brine? I might have to try this for myself
Some very nice lookin' grub, glad all enjoyed!
Ham lookks Great Beautiful Plate of food
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