First off, Happy Thanksgiving to all the outdoor Dawgs. I'm sure everyone will have some great food today. Pics are welcome.
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First off, Happy Thanksgiving to all the outdoor Dawgs. I'm sure everyone will have some great food today. Pics are welcome.
We cured one of jbjones' wild hog hams, and have it on the smoker now. Good post-turkey meal.
http://i375.photobucket.com/albums/o...ps04z4andc.jpg
More to follow as it gets done.
ETA pics of the results:
http://i375.photobucket.com/albums/o...psrfqn824a.jpg
Instructions here: http://honest-food.net/2014/04/16/sm...-honey-recipe/
This was a 7lb bone in hind quarter. Brined for 2.5 days and smoked over pecan wood, glazed with honey.
I've got to be honest, this is a damned good ham. I whacked it, Sapper smoked it, and it was 17'n awesome. I 100% recommend this recipe; You will not get a better piece of ham...everyone was surprised that this was a wild hog rather than store-bought. It's better.