Phrasty
Babbling Farker
Every Christmas time I cure and smoke hams to sell. Did a batch for samplers the other day. Ended up with 25lbs of sliced hams. I did 2 boneless legs and 2 boneless shoulders.
Injected:
Fast forward 2 weeks.
Smoked them for a couple hours then I coated them with my Dry glaze and smoked them til they were done at 155˚
I let them cool for a bit then sliced them all up and packaged out into 1lb vacubags.
Thanks for looking!
Cheers
Injected:
Fast forward 2 weeks.
Smoked them for a couple hours then I coated them with my Dry glaze and smoked them til they were done at 155˚
I let them cool for a bit then sliced them all up and packaged out into 1lb vacubags.
Thanks for looking!
Cheers