Originally Posted by AussieTitch
Very nice indeed.
Did you inject at all,?
Thanks Titch. I didn't inject, just let the brine do its work over time. I think if I had wanted to speed the process some that injecting would be an option, though in this instance I didn't see the need for it.
Originally Posted by Smokey Mick
He prolly didnt need to taking the skin off and sectioning it out.
Thats an interesting way to make a ham.
I personaly would be afraid to take the skin and fat cap off.
Only because I know how easy they are to dry out.
That one look good
Smokey, I made a ham like this last Christmas as well and left the skin on the end portion of the shank end. After a week in the brine and 2 different stages of cooking it was really leathery. I will say that it was an excellent ham hock and made a great pot of beans, but this year I decided to trim it completely. As long as you watch the IT and don't go to far beyond 165* I don't think there's much to worry about in regards to drying out. Also, I'm sure this technique would work with the leg completely intact but it would have taken forever to cure and probably close to an entire day to smoke. I've got some time on my hands but not quite that much.
Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"
Last edited by MS2SB; 12-31-2012 at 03:49 PM..
Reason: More info