Easter hams....

daninnewjersey · Apr 17, 2017

Fired up some Easter hams for customers. I de-boned the butts then a basic dry cure for 3 days. Put them into some fancy shmancy netting and smoked them with oak until 145 internal. Didn't get pics of all of them but these will give you some idea on how they turned out. Customers were really happy. All cooked in my most cherished and beautiful UDS.....:biggrin1::biggrin1:

4ever3 · Apr 17, 2017

Those are BEAUTIFUL!!!!

Care to share your process and brine recipe?

IamMadMan · Apr 17, 2017

Great Job Dan....

Jrogers84 · Apr 17, 2017

Looks great

Stingerhook · Apr 17, 2017

Dan, the hams look fantastic.

daninnewjersey · Apr 17, 2017

4ever3 said:
Those are BEAUTIFUL!!!!
Care to share your process and brine recipe?

Thanks...they're quite easy. I mix 50/50 brown sugar and salt with 0.25% of meat weight in pink salt. That's the base then add whatever flavorings or spices you want. Cover liberally and into a big Zip Lock bag for about 3 days flippping them every 12 hours or so. Drain them and wrap in netting. Into a 275 smoker with oak. When they reach 145 internal dinner is ready..

4ever3 · Apr 17, 2017

That's it?

DONE!!!

Thanks!

Easter hams....

daninnewjersey

Babbling Farker

4ever3

somebody shut me the fark up.

IamMadMan

somebody shut me the fark up.

Jrogers84

is Blowin Smoke!

Stingerhook

somebody shut me the fark up.

daninnewjersey

Babbling Farker

4ever3

somebody shut me the fark up.

Similar threads