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Crazy Harry · 12-29-2012, 08:07 PM

I tried Phrasty's recipe for curing ham

4 4 lb hams in the brine

after 3 days

after a short fresh water soak and dry, on to smoke with apple and cherry.

pulled the small one off at 160*

sliced

the other 3

My refrigerator may be too cold because the center did not get cured

They still made good sammies.
Next time I'll leave then in the brine longer and measure the temp after a couple of days.

Thanks for looking.

12-29-2012, 08:07 PM	#1
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	Ham try I tried Phrasty's recipe for curing ham 4 4 lb hams in the brine after 3 days after a short fresh water soak and dry, on to smoke with apple and cherry. pulled the small one off at 160* sliced the other 3 My refrigerator may be too cold because the center did not get cured They still made good sammies. Next time I'll leave then in the brine longer and measure the temp after a couple of days. Thanks for looking. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......