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Old 11-25-2011, 12:24 PM   #12
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN


Originally Posted by gtr View Post
Was the ham a fresh ham or had it been cured/smoked previous to the cook yesterday? I've been wanting to cure/smoke a fresh ham - been doing the double smoked thing for a while.
It was a fresh ham when the hog was slaughtered this spring, but I went ahead and paid the butcher to cold smoke it before I picked it up. I probably should have just done it myself, but chickened out for some reason.

I do have a fresh whole ham (butt and shank portion together) in the freezer that I've had for some time.

That one, though, was already smoked. Still turned out pretty good!
Big JT's Smokin' BBQ Competition Team

"Oh, I donít reject Christ. I love Christ. Itís just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
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