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ham is on! nap time...
- Thread starter boogiesnap
- Start date
HeSmellsLikeSmoke
somebody shut me the fark up.
Sure hope you put the lid on before you dozed off.
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Ditto!
---k---
is One Chatty Farker
That is a nice big one! I got my first ham in the fridge that I'm putting on tomorrow after the brisket comes off.
I notice you didn't trim any of the fat off the top, or season... what are you going to do for a glaze? I'm looking at using something close to the Dr. Chicken glaze.
I notice you didn't trim any of the fat off the top, or season... what are you going to do for a glaze? I'm looking at using something close to the Dr. Chicken glaze.
boogiesnap
Babbling Farker
Just BS
is one Smokin' Farker
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Well, I did cure it for six weeks so should be ok either way....
Six weeks??? Details please....
boogiesnap
Babbling Farker
naw, 8 days, i was farkin with HSLS.
some finishing pron...
with the dry glaze applied
and sliced
happy easter everybody!!!
some finishing pron...
with the dry glaze applied
and sliced
happy easter everybody!!!
DirtyChurro
Knows what a fatty is.
Holy Hell! That looks awesome!
javahog2002
is one Smokin' Farker
Wow !:shocked:
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Terrific lookin Ham. Hoping mine come out 1/2 as well!
boogiesnap
Babbling Farker
forgot one, here's a pic of her done. @ 6 hours to 140* deep inside @ 250*
HeSmellsLikeSmoke
somebody shut me the fark up.
That really looks perfect Boogiesnap. How did that famous line in Casablanca go? "I was misinformed".
boogiesnap
Babbling Farker
it's not bad. :becky:
beercuer
Full Fledged Farker
Suuweeee, oh how pretty, Boogiesnap! Happy Easter indeed!
HeSmellsLikeSmoke
somebody shut me the fark up.
Ohhh, as in not bad but in 5 more weeks in the brine it would have been good?
---k---
is One Chatty Farker
Dang! I'm doing mine wrong! :shocked:
Just BS
is one Smokin' Farker
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Looks awesome! I bet you're napping again....
Just BS
is one Smokin' Farker
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8 days, eh? How much did it weigh? Did you inject? Would you change anything next time?
Titch
somebody shut me the fark up.
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Great looking Ham mate
