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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 03-31-2013, 08:06 AM   #16
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by boogiesnap View Post
it's not bad.
Ohhh, as in not bad but in 5 more weeks in the brine it would have been good?
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Unread 03-31-2013, 09:35 AM   #17
---k---
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and sliced

Attachment 77804
Dang! I'm doing mine wrong!
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Unread 03-31-2013, 04:42 PM   #18
Just BS
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Looks awesome! I bet you're napping again....
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Unread 03-31-2013, 04:44 PM   #19
Just BS
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8 days, eh? How much did it weigh? Did you inject? Would you change anything next time?
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Unread 03-31-2013, 04:46 PM   #20
AussieTitch
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Great looking Ham mate
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Unread 03-31-2013, 06:17 PM   #21
landarc
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you got a sexy ham Boogie
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Unread 03-31-2013, 07:58 PM   #22
boogiesnap
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8 days, eh? How much did it weigh? Did you inject? Would you change anything next time?
thanks everyone.

23-4 pounds before trimming. maybe 20 into the brine. i use dizzy pigs recipe for the brine and wouldn't change a thing.
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avatar by grillman. patent pending. :mad2::becky:
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