View Single Post
Old 04-01-2013, 04:39 PM   #30
Babbling Farker

CharredApron's Avatar
Join Date: 02-24-13
Location: Ventenac en Minervois, France

Originally Posted by samfsu View Post
Very nice! When you come up to Jupiter and take some of my rib roast, you better bring some of that ham!! :) Couple questions..
1. How big was the ham?
2. How much Cure#1 did you use?
3. What is Jezebell Sauce Glaze and how does one make it? :)

If you dont mind answering that is...
13 lb fresh ham with the shank removed, the shank was another 3 lbs.
The brine was
2 gallons water
3 cups Kosher coarse salt
4 Cups dark brown sugar
3 oz's tenderquick

Jezebel sauce
1 jar Orange marmalade
1 jar pineapple marmalade
1 jar apricot marmalade
1 tbls coleman's dry mustard
3 tbls fresh horseradish
fresh ground black pepper to taste.
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association
CharredApron is offline   Reply With Quote

Thanks from:--->