The Last Black pepper smoked ham disappeared so fast I just had to do another one. This time just a bit bigger! :thumb:
I didn't get any pics of the brining process but this is after being taken out of the brine and soaked for a bit in water.
All trussed up:
Rolled in Black pepper and dried in the fridge overnight:
Hung and smoked with lychee wood:
Hit it lightly with a spiced sugar for a slight touch of sweet and let it coast up to 155˚.
Took it off and let it rest for an hour then sliced!
Man it was good, I think the touch of seasoned sugar raised it up a notch from the last one!:thumb::thumb:
Thanks for looking! :becky:
Cheers
I didn't get any pics of the brining process but this is after being taken out of the brine and soaked for a bit in water.
All trussed up:
Rolled in Black pepper and dried in the fridge overnight:
Hung and smoked with lychee wood:
Hit it lightly with a spiced sugar for a slight touch of sweet and let it coast up to 155˚.
Took it off and let it rest for an hour then sliced!
Man it was good, I think the touch of seasoned sugar raised it up a notch from the last one!:thumb::thumb:
Thanks for looking! :becky:
Cheers