CajunSmoker
11-23-2008, 02:14 PM
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0964.jpg
I cured the fresh ham for a week in a mix of 75% water and 25% pineapple juice with kosher salt, brown sugar, honey, cloves, cinnamon sticks and prague powder #1. Kept it in the beer fridge at 38* in a 2 gallon ziplock bag.
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0965.jpg
This is after about a 4 hour soak to get as much salt back out as possible.
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0966.jpg
Put it in the UDS with charcoal and apple chunks and smoked it at 210* for about 6 hours untill the internal temp got to 145*
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0969.jpg
I basted it with ribbon cane syrup to put a little glaze on it and took it on up to 160*
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0970.jpg
It looked like this when it was ready to pull.
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0967.jpg
While all this was going on, I put a couple of chickens in the ECB with yardbird and split a butternut squash and put butter and brown sugar in the cavity to baste it with. Loved the squash:cool:
I cured the fresh ham for a week in a mix of 75% water and 25% pineapple juice with kosher salt, brown sugar, honey, cloves, cinnamon sticks and prague powder #1. Kept it in the beer fridge at 38* in a 2 gallon ziplock bag.
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0965.jpg
This is after about a 4 hour soak to get as much salt back out as possible.
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0966.jpg
Put it in the UDS with charcoal and apple chunks and smoked it at 210* for about 6 hours untill the internal temp got to 145*
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0969.jpg
I basted it with ribbon cane syrup to put a little glaze on it and took it on up to 160*
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0970.jpg
It looked like this when it was ready to pull.
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0967.jpg
While all this was going on, I put a couple of chickens in the ECB with yardbird and split a butternut squash and put butter and brown sugar in the cavity to baste it with. Loved the squash:cool: