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Unread 12-10-2012, 06:59 PM   #9
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
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That's pretty crazy you started that this weekend. I processed a hog on Saturday and started brining my own ham the same day you did with a slightly modified version of that brine. I don't have the fancy brine bucket just a couple ceramic plates holding mine down. I'm holding off on the second ham to see how this one turns out. I actually got after my ham and removed the aitch and the longer shank bone. I figure a stockinette and smoke will firm everything all back up. :)



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