Sorry it's been a little more than a week since we last talked. The ham came out of the brine last Thursday and it's been hanging in the fridge. I'll let it go a few more days, then I'll put it on to smoke.
14 December, 2011
Curing a Ham for Chirstmas Part 2
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2 comments:
That's huge, will it fit in the Smokey Mountain or will you use something else?
Funny, I hadn't thought about it not fitting on the bullet, we'll see.
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