17 March, 2008

Boneless ham in beta

At my local abattoir I can get ham with or with out the bone. While picking up some belly to make bacon, I impulsively decided to get some boneless ham, about three pounds. I threw in in the brine with the future bacon and let cure for three days. Yesterday I tied the ham into a roast and hot smoked it for 3 hours.

Ridiculously easy and now I have lunch meat.


1 comment:

rachel said...

you need a slicer. I know we discussed this years ago but man, now more than ever you need a meat slicer.