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Old 01-14-2013, 09:54 PM   #12
Babbling Farker
Phrasty's Avatar
Join Date: 01-19-08
Location: Jamaica

Thanks a lot guys. Appreciate the kind words!

Originally Posted by MS2SB View Post
Very impressive. Are you smoking with the skin on?
For the legs I smoke skin on then remove it when I'm glazing.

Originally Posted by gtr View Post
Love it!

Really fantastic work there. I've done a couple ham cured butts thanks to your threads & I'm gonna go for a ham cured ham next.
Do it for sure bro! only thing is that you cant get away with the higher temps on the legs. you have to keep the temps no higher than 275 or I find the exposed meat gets a bit hard/dry. I learnt this early on...

Originally Posted by fingerlickin' View Post
Wow, that is some epic pron right there! I love the looks of the dry glaze you put on there. Did you ever tell us what's in that? Holy fark does that look good.
Its simply a seasoned brown sugar.

Originally Posted by IamMadMan View Post
Nothing beats a real ham....

Did you wet brine or dry cure???
These were brined. Used about 30+ gallons of brine in all.

Again thanks guys.
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner
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