samfsu
is one Smokin' Farker
The humbling experience began 10 days ago. The ham went into the cure for a 10 day slumber.
18 LB ham
The cure:
2.5 cups kosher salt
4 cups brown sugar
2 Tbls peppercorns
1 Tbls cinnamon
1 Tbls cloves
3 bay leaves
Cured for 10 days. Cold water rinse for 1 day.
Brined the turkey for 24 hrs.
2 cups brown sugar
2 cups kosher salt
1/4 cup poultry spice
1/4 cup old bay
1/4 cup peppercorns
4 oranges
2 lemons
Started the ham at 9:30am over apple wood. Added the turkey at 10:30 and added a chunk of cherry wood. Ham was done at 145 at 2:30. Turkey was done at 160 at 3:00.
Both met rave reviews thanks for looking and Happy Thanksgiving!!
18 LB ham
The cure:
2.5 cups kosher salt
4 cups brown sugar
2 Tbls peppercorns
1 Tbls cinnamon
1 Tbls cloves
3 bay leaves
Cured for 10 days. Cold water rinse for 1 day.
Brined the turkey for 24 hrs.
2 cups brown sugar
2 cups kosher salt
1/4 cup poultry spice
1/4 cup old bay
1/4 cup peppercorns
4 oranges
2 lemons
Started the ham at 9:30am over apple wood. Added the turkey at 10:30 and added a chunk of cherry wood. Ham was done at 145 at 2:30. Turkey was done at 160 at 3:00.
Both met rave reviews thanks for looking and Happy Thanksgiving!!