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
4 hrs. in turned and close the lid ...running at 250 degrees and using hickory and cherry wood
another 4 hrs. and applied a honey and spice bath to the out side ...internal temp 158
pulled after 9 total hours . was starting to have to open her up to keep up the temp but made it
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
.
tied and put on.... outside temp. in Ohio yesterday around 9 degrees F I did these in an unheated part of my shop
4 hrs. in turned and close the lid ...running at 250 degrees and using hickory and cherry wood
another 4 hrs. and applied a honey and spice bath to the out side ...internal temp 158
pulled after 9 total hours . was starting to have to open her up to keep up the temp but made it
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