JSchlegelmilch TVWBB Pro Jun 2, 2014 #1 Turned a few more pork loins into hams...here is how it went. Trimmed and brined for two days: Then smoked over pecan until 165. Thanks for looking! -Jeff
Turned a few more pork loins into hams...here is how it went. Trimmed and brined for two days: Then smoked over pecan until 165. Thanks for looking! -Jeff
John Solak TVWBB 1-Star Olympian Jun 2, 2014 #3 Nice, I need to make some more of that, my family loves it!!!
Luke P TVWBB All-Star Jun 3, 2014 #7 Looks like some solid lunch meat you finished with. Didn't seem like THAT hard of a process either.
B Bill Schultz TVWBB Hall of Fame Jun 3, 2014 #8 Man I got to try this, well done bud they look perfect
Bob H. TVWBB Hall of Fame Jun 4, 2014 #11 Who needs a smokehouse when you have a WSM? Looks great Jeff!