Thread: Ham try
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Unread 12-29-2012, 08:07 PM   #1
Crazy Harry
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Join Date: 07-08-09
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Default Ham try

I tried Phrasty's recipe for curing ham

4 4 lb hams in the brine

after 3 days

after a short fresh water soak and dry, on to smoke with apple and cherry.

pulled the small one off at 160*


the other 3

My refrigerator may be too cold because the center did not get cured
They still made good sammies.
Next time I'll leave then in the brine longer and measure the temp after a couple of days.

Thanks for looking.
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