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Unread 11-30-2011, 12:50 AM   #1
Phrasty
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Join Date: 01-19-08
Location: Jamaica
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Default Black Pepper Smoked Ham

Hey everyone. Been working on a black pepper home cured ham, and I finally got time to smoke a tester. Got a small 3 lb boneless shoulder and put it in my brine for 2+ days and rolled it in fresh cracked black pepper! I'm not a HUGE black pepper man but damn it tastes pretty darn good! Here are the pics:

Here's the boneless shoulder:




In the brine:


I took it out the brine & patted it dry. Then I tied it up & rolled in the freshly cracked coarse black pepper and returned it to the fridge for a couple hours to dry off:


And on to the smoker with some lychee wood for smoke:


Pulled it off at 155˚


... and rested:


Sliced:


Man this was good! A keeper for sure! Thanks for looking...
Cheers
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Last edited by Phrasty; 11-30-2011 at 01:08 AM..
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