The BBQ BRETHREN FORUMS. - View Single Post

haliaeetus70 · 11-11-2009, 08:01 PM

I think it needs to be hung to cure first in like a salt rub, I think like at least for 40-60 days at 75 degrees, some hams hang for 5 years, then the crust is peeled off. Not sure but I don't think your going to be able to do it in one cook, if you want it to taste like a ham.

Sorry Ron L, didn't see your post.

11-11-2009, 08:01 PM	#4
haliaeetus70 Is lookin for wood to cook with. Join Date: 11-05-09 Location: South Jersey	I think it needs to be hung to cure first in like a salt rub, I think like at least for 40-60 days at 75 degrees, some hams hang for 5 years, then the crust is peeled off. Not sure but I don't think your going to be able to do it in one cook, if you want it to taste like a ham. Sorry Ron L, didn't see your post. __________________ Weber Genesis Silver, Weber 26.75" Kettle, Weber 22.5" Kettle, Weber Go-Anywhere.