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Post by claytonpiano on Mar 31, 2015 21:42:16 GMT
We have a huge "ham" in our refrigerator. It is huge!!!!! I told our farmer friend who we helped butcher today that I would like to brine and smoke it. So, we have this huge thing that filled up an entire cooler. What do I do with this thing?
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Post by Skandi on Mar 31, 2015 23:51:06 GMT
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Post by claytonpiano on Apr 1, 2015 0:02:01 GMT
Yum! That sounds fantastic!!
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Post by Deleted on Apr 1, 2015 0:19:31 GMT
Now I am rethinking our plan to have leg of lamb for Easter....
Hm...
Nah, we'll still do the LoL (ha!) but I am looking forward to butchering our piggie, and I'll be saving this recipe!
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Post by shelljo on Apr 24, 2015 19:05:01 GMT
thanks for sharing the ham recipe. We used a simpler one this year, but it was way too salty. Will give yours a try on our next ham!
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Post by Deleted on Apr 27, 2015 1:11:12 GMT
This thread keeps reminding me of one of my fave comics:
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Post by Muller's Lane Farm on Apr 30, 2015 15:18:46 GMT
claytonpianoFirst thing you'll want to do is cut it down to usable sizes! With a ham, you'll want to inject the cure solution. Brining is great for bacon & fat back for for a piece of meat as substantial as a ham, injecting is the only way you'll be able to get the cure all the way to the center. Easiest cure is to get Morton's Sugar Cure. Follow their directions. We cold smoke our hams & bacon. It doesn't take that long (2-3 hours, depending on the wood you choose and how much smoke flavor you want).
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