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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-06-2013, 04:57 PM   #1
Just BS
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Default To score or not to score...

...That is the question.

Just pulled my 21 pound whole ham out of its wet cure. Soaking in some fresh water now before resting on a rack in the fridge tonight. Will smoke it tomorrow. My question is, should I score it with criss cross marks tonight, tomorrow morning or just forget about it?

I'm leaning towards scoring it this evening. It has been skinned and most of the fat has been removed. I'm hoping that by scoring it, it will increase the surface area and give it more bark. I dunno, but thats the way my mom always did it with our store bought hams.
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Unread 04-06-2013, 05:00 PM   #2
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I vote for Mom.
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Unread 04-06-2013, 07:40 PM   #3
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I've decided to wait until the morning to score it as it seems "water logged" after sitting in the brine for so long.
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Unread 04-06-2013, 09:35 PM   #4
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Looks like you are moving in the right direction.
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Unread 04-07-2013, 05:33 AM   #5
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Bark on a ham?
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Unread 04-07-2013, 09:51 AM   #6
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Quote:
Originally Posted by captndan View Post
Bark on a ham?
What else are we gonna call it??? Rubbed down with mustard and spices first.... then it will be glazed. The outside will definately have a thicker crust like layer.
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Unread 04-07-2013, 10:01 AM   #7
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I always leave the skin on. Whatever you decide will be right!
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Unread 04-07-2013, 10:27 AM   #8
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Quote:
Originally Posted by Hometruckin View Post
I always leave the skin on. Whatever you decide will be right!
How was the skin after wet curing?
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Unread 04-07-2013, 11:36 AM   #9
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Quote:
Originally Posted by Just BS View Post
How was the skin after wet curing?
Looked like this



Finished

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Unread 04-07-2013, 01:51 PM   #10
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That skin is what saved you when it got away from ya while you were having drinks with your neighbors ol' lady.

Just messin' with ya...how did it cook and taste?
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Unread 04-07-2013, 01:55 PM   #11
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I will take that end piece, please
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