Ham Loins

[JSchlegelmilch]

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

 

[Rich Dahl]

Wow! That looks really good!

 

[John Solak]

Nice, I need to make some more of that, my family loves it!!!

 

[Tony R]

 

[Mike Coffman]

Perfect looking ham loins Jeff!

 

[Mildo]

That looks very good, again.

 

[Luke P]

Looks like some solid lunch meat you finished with. Didn't seem like THAT hard of a process either.

 

[Bill Schultz]

Man I got to try this, well done bud they look perfect

 

[P. Mack]

Well done sir, looks great!

 

[Kurt]

Great job!

 

[Bob H.]

Who needs a smokehouse when you have a WSM? Looks great Jeff!

 

[Cliff Bartlett]

Hey Jeff.. That's awesome. Interesting post!

 

[Jose Suro]

Man! those look great. I have to get me a smoker soon!

 

[ChuckO]

Assume cook, but I have a hard time doing that to loins

 

[GGross]

Nice, looks like Canadian bacon

 

[Hamilton Barnes]

Looks great!!