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Unread 10-30-2012, 02:08 AM   #1
Phrasty
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Join Date: 01-19-08
Location: Jamaica
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Default It's Ham Time again...

Every Christmas time I cure and smoke hams to sell. Did a batch for samplers the other day. Ended up with 25lbs of sliced hams. I did 2 boneless legs and 2 boneless shoulders.











Injected:




Fast forward 2 weeks.


Smoked them for a couple hours then I coated them with my Dry glaze and smoked them til they were done at 155˚






I let them cool for a bit then sliced them all up and packaged out into 1lb vacubags.

Thanks for looking!
Cheers
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1 - 100 lb. self-made cylinder grill/smoker
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