Tender Quick + Fresh Ham
Ok here's what I'm thinkin, scarey I know.
Got an 8 lb fresh ham and really have no time to cure it as I'm going outta town for a couple few days.
So fast forward to Dave's thinking..........
Rub the ham in tender quick overnight and then onto the smoker for a low and slow 8+ hour cook at 200-225. was thinking about injecting a brine solution, but think that may make it too salty.
So what ya all think?
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