Here is what i plan on doing today sometime. Let me know if it sounds good.
Take ham out of brine, wash off.
Empty brine bag and rinse, fill with clean water and soak hame for a few hours.
Hang ham this afternoon or early tomorrow morning.
You can call me too if you like.
Thanks
I just cant wait any longer :D ;D
Got the ham out of the brine, rinsed 6 times now doing a cold overnight soak in water for smoke tomorrow and the next day.
(http://i123.photobucket.com/albums/o290/stlthy1/P3300303.jpg)
I can taste it from here! Man, that's going to be good.
LOL...no kidding ...looks really good just like that.. ;D ;D
Which smoker you plan to use?
Quote from: pensrock on March 31, 2010, 12:51:04 PM
Which smoker you plan to use?
Its a toss up between the 6 rack, smokehouse or MAK.
If you do it on the MAK, MAK Daddy and Bruce are going to have a heart attack! :D
You will definitely be their favorite son.
Quote from: KyNola on March 31, 2010, 01:00:32 PM
If you do it on the MAK, MAK Daddy and Bruce are going to have a heart attack! :D
You will definitely be their favorite son.
Ahhh
I think they have 2 fav sons :D
I wouldn't do the overnight soak. Load her up in the Bradley and start your 12hr drying period. Then lay the smoke to her for 8 hours then let the waiting begin. you could be eating ham tomorrow night for supper.