j biesinger
TVWBB Platinum Member
The plan is to cure and smoke my own ham for Easter. The first step was inviting enough people over to insure it will be eaten (check). The second step was to talk the guy a restaurant depot into having a supply of fresh hams around (check). The third step was to pick it up.
she weighs in at 21.54 pounds and cost me $26.71 ($1.24/lb).
I'm hoping to get her pumped up with the brine cure tomorrow and get her smoked the saturday before Easter sunday.
Feel free to offer suggestions. I've read conflicting recipes regarding the skin (leave it on or take it off) and I've yet to see if I can find info on removing the aitch bone.
she weighs in at 21.54 pounds and cost me $26.71 ($1.24/lb).
I'm hoping to get her pumped up with the brine cure tomorrow and get her smoked the saturday before Easter sunday.
Feel free to offer suggestions. I've read conflicting recipes regarding the skin (leave it on or take it off) and I've yet to see if I can find info on removing the aitch bone.