Country hams

[Brewoz]

Did a pair of country hams. What a waiting game.

Measured out salt, sugar and cure # 2.



Applied 1/3, 1/3, 1/3 for a total of 27 days



Shared space with my home brew



Sitting on a cutting board to keep out of juices.



After 27 days looks good and smells fine.



Have more pics to post later

[NePaSmoKer]

This is really neat.


Hey

I know that snapple fridge  ;D

[Brewoz]

Hey

I know that snapple fridge  ;D

Keymaster needed the room so I had the snapple repaired and it's working great.

[Brewoz]

Back to more pics.

Soak hams for 1 hr to remove excess salt.



Let hang at 60* F for 14 days to equalize.

 

Into the smoker. Cold smoked for 4 days, 6 hours a day. Wood was hickory and pecan.



After day 1



After day 2



After day 3



Hams after day 4  done.

[Tenpoint5]

Them hams sure are looking good.

[beefmann]

great looking hams

[Keymaster]

I missed this post :) Them hams are looking good, a lot better than the cell phone picture you showed me (full size) :) Brewoz popped by tonight and dropped off a pork belly so I can make some more bacon. Thanks again!!

This is really neat.


Hey

I know that snapple fridge  ;D

Yah, Brewoz has that Snapple in tip top shape and putting it to good use :)