Butt Ham and Mustang grape jelly

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Brian Trommater

TVWBB Super Fan

• Aug 11, 2019

• #1

Injected and brined a pork butt with Pop's brine for a week. Smoked on WSM for 7.5 hours. Came out very good. Did some squash with it.

Canned my mustang grape jelly with enough juice for another batch.

[/url]20190810_172414 by Brian Trommater, on Flickr[/IMG]

[/url]20190811_104214 by Brian Trommater, on Flickr[/IMG]

 

Cliff Bartlett

R.I.P. 5/17/2021

• Aug 11, 2019

• #2

Looks great Brian! Like that Butternut Squash too. Bet that grape jelly is amazing.

 

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Brian Trommater

TVWBB Super Fan

• Aug 11, 2019

• #3

Just need to make some sourdough bread now.

 

Rich Dahl

TVWBB 1-Star Olympian

• Aug 11, 2019

• #4

Looks real good Brian, nice cooks.

 

BillSmith

TVWBB Pro

• Aug 11, 2019

• #5

Nice job, Brian! That's a great looking ham there!