Here pig, pig, pig

BAM1 · April 02, 2013, 05:09:48 PM

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.

This is the ham after a seven day brine

Out of the brine

And into the smoker

After 10 hours dry time and 8 hours smoke

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.

Tenpoint5 · April 02, 2013, 05:24:44 PM

That turned out looking really good

beefmann · April 02, 2013, 06:07:54 PM

nice bark

classicrockgriller · April 02, 2013, 06:44:44 PM

That looks first Class!

Very Nice Brian!

hal4uk · April 02, 2013, 06:48:14 PM

Sweet!

He ain't a "fellow from work" no more. He's your FRIEND now!

squirtthecat · April 02, 2013, 06:50:10 PM

You will slice No Swine, Before Its Time!

NICE!

BAM1 · April 02, 2013, 07:01:22 PM

It took forever!

classicrockgriller · April 02, 2013, 07:04:33 PM

Quote from: BAM1 on April 02, 2013, 07:01:22 PM
It took forever!

Well then you did it right!

Keymaster · April 02, 2013, 07:09:43 PM

Nice Job Bryan, I 'm ready to try a ham I think :)

OU812 · April 02, 2013, 07:25:22 PM

Good lookin wild ham!!

What did ya do with the loin?

BAM1 · April 02, 2013, 09:37:12 PM

Loin is in dry cure for CB tomorrow or next day

classicrockgriller · April 02, 2013, 11:09:00 PM

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.

OU812 · April 03, 2013, 12:06:23 PM

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

Here pig, pig, pig

beefmann

squirtthecat