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Old 11-24-2012, 02:14 PM   #1
somebody shut me the fark up.

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Join Date: 07-25-12
Location: Los Angeles
Default 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.

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

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.
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