The BBQ BRETHREN FORUMS. - View Single Post - It's That Time Of Year--Home Cured Ham--Ongoing Thread

ssv3 · 01-03-2018, 12:09 AM

Every year for New Year's I cure my own ham and this year is no exception. Only difference is that this year being out of town longer than usual changed the time frame a bit. I fell behind a couple days but that's alright.

So started with a fresh 28lb leg

Started with a small incision

Worked my way around

Skin off

Cleaned it up a bit

Into the Cambro with curing brine

Cured. Now into the fridge to form the pellicle

Stay tuned!

01-03-2018, 12:09 AM	#1
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	It's That Time Of Year--Home Cured Ham--Ongoing Thread Every year for New Year's I cure my own ham and this year is no exception. Only difference is that this year being out of town longer than usual changed the time frame a bit. I fell behind a couple days but that's alright. So started with a fresh 28lb leg Started with a small incision Worked my way around Skin off Cleaned it up a bit Into the Cambro with curing brine Cured. Now into the fridge to form the pellicle Stay tuned! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)