A fellow from work ask me to cure and smoke a ham off a wild hog he shot in Texas. So 10.5 came over and we measured up a brining/injecting solution and away we went.
This is what he brought me. A ham and the loin.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1207.jpg)
This is the ham after a seven day brine
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1231.jpg)
Out of the brine
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1232.jpg)
And into the smoker
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1235.jpg)
After 10 hours dry time and 8 hours smoke
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1239.jpg)
All done and heading to the fridge. no money shot as it's not mine so I'll have to take his word for it.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1241.jpg)
That turned out looking really good
nice bark
That looks first Class!
Very Nice Brian!
Sweet!
He ain't a "fellow from work" no more. He's your FRIEND now!
You will slice No Swine, Before Its Time!
NICE!
It took forever!
Nice Job Bryan, I 'm ready to try a ham I think :)
Good lookin wild ham!!
What did ya do with the loin?
Loin is in dry cure for CB tomorrow or next day
Quote from: hal4uk on April 02, 2013, 06:48:14 PM
Sweet!
He ain't a "fellow from work" no more. He's your FRIEND now!
That He is. Well stated Hal.
Quote from: BAM1 on April 02, 2013, 09:37:12 PM
Loin is in dry cure for CB tomorrow or next day
That was what I was guessin it would be,,,,,,,,,,thanks for the repply