Jump to content
Sign in to follow this  
gnol

Hot smoked ham

Recommended Posts

This is how I make my hams.These were made a couple of weekends ago.

Brined and injected thoroughly. Depending on the size I'll brine them for 10-14 days. These two were just over 4kg each and were in the brine for 10 days.

The brine is a pink salt brine. Pit temp was about 235 F and I got them to an internal of 165 F. Though I think my Maverick is playing up and they were a bit on the dry side.

 

20180621_183850.jpg

20180701_180524.jpg

20180701_180559.jpg

20180701_093801.jpg

20180701_110503.jpg

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×