A couple of hams

Tony111

New member
Having just butchered a couple of hogs I thought I would try out the new drum for some hams. Both were around 14 lbs. and deboned and injected with Mortons sugar cure and soaked in brine for 10 days. First big smoke for the Big Poppa and here are the pics
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tied and put on.... outside temp. in Ohio yesterday around 9 degrees F I did these in an unheated part of my shop
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4 hrs. in turned and close the lid ...running at 250 degrees and using hickory and cherry wood
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another 4 hrs. and applied a honey and spice bath to the out side ...internal temp 158
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pulled after 9 total hours . was starting to have to open her up to keep up the temp but made it
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had some hot for supper and let the rest cool over night and sliced today .EVERYTHING worked great and I did use a water pan . I have to say this is a very nice piece of equipment. Thanks for looking
 

sheepdad

New member
Can't get ham any fresher than that. Great cook Tony. Really looks good and tasty :thumbup:

Sent from my DROID RAZR using Tapatalk 2
 

scooter

Moderator
Staff member
That's a serious cook right there! Plate that up and take some pics!
I love the collection of knives and steels!
 
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