The BBQ BRETHREN FORUMS. - View Single Post

GARNAAL · 03-19-2013, 04:03 PM

http://www.bbq-brethren.com/forum/sh...0&postcount=26

a ~15 lbs fresh Ham using a recipe for cured and air dried Prosciutto Ham from Len Poli's site -
http://lpoli.50webs.com/Sausage%20recipes.htm
(could not get to that site today - keep trying...)

cured in a dry rub for 1 month and then air dried for at least 2 months..

I love the old fashioned taste of it and see no reason why you could not give it a day of cold smoke after that too!!

03-19-2013, 04:03 PM	#4
GARNAAL is one Smokin' Farker Join Date: 09-15-11 Location: Houston, TX	here's one of mine I just did a while ago.. http://www.bbq-brethren.com/forum/sh...0&postcount=26 a ~15 lbs fresh Ham using a recipe for cured and air dried Prosciutto Ham from Len Poli's site - http://lpoli.50webs.com/Sausage%20recipes.htm (could not get to that site today - keep trying...) cured in a dry rub for 1 month and then air dried for at least 2 months.. I love the old fashioned taste of it and see no reason why you could not give it a day of cold smoke after that too!! __________________ food bloggin at http://oldjinks.blogspot.com/