Easter hams....

[daninnewjersey]

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]

Those are BEAUTIFUL!!!!

Care to share your process and brine recipe?

 

[IamMadMan]

Great Job Dan....

 

[Jrogers84]

Looks great

 

[Stingerhook]

Dan, the hams look fantastic.

 

[daninnewjersey]

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]

That's it?

DONE!!!


Thanks!