14 December, 2011

Curing a Ham for Chirstmas Part 2

Hanging ham

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.
at

2 comments:

  1. Dave15 December, 2011 15:52

    That's huge, will it fit in the Smokey Mountain or will you use something else?

    ReplyDelete
  2. mac15 December, 2011 16:14

    Funny, I hadn't thought about it not fitting on the bullet, we'll see.

    ReplyDelete