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Ham
dcso3009
Member Posts: 2,350 ✭✭✭✭✭
Anyone have a good ham smoking recipe?
A friend asked me to smoke the hams off his wild boar. It was a young Russian so it should be good meat.
I'm looking for the brine and all directions.
A friend asked me to smoke the hams off his wild boar. It was a young Russian so it should be good meat.
I'm looking for the brine and all directions.
Comments
Scored the outside of it, slathered on some dijon mustard all over the surface...then covered the whole outside with honey and brown sugar. Cooked it up. OH MAN did this thing come out good!!
Tastes even better today![:D]
edit: blows Honeybaked away!!
The wood, I like an alder/hickory mix. The smoking time depends on your smoker.
http://www.home-processor.com/curing.shtml
NRA Life Endowment Member
Ham is cured pork from the hind leg of the hog. Picnic shoulder or picnic ham is made from the front leg of the hog (USDA FSIS 1995c). Ham varieties may or may not be smoked and are available in many regional and ethnic styles (Alden 2001b). Curing solutions for hams typically contain salt, sodium nitrate, sugar, and seasonings (USDA FSIS 1995c). Dry-cured ham includes country ham and proscuitto. The dry cure mixture is rubbed onto the pork surface and the meat is cured (at or below 40?F) from weeks to a year or more. During this aging process, the moisture is reduced by 18-25%, making these hams safe at room temperature (USDA FSIS 1995c). Brine-cured ham includes culatello and Irish Hams. Usually the fresh meat is both injected with brine and submerged into the brine to allow the cure to reach all of the meat (USDA FSIS 1995c).
Kinda hard to keep em in the Zig Zags..[:D][:o)][:o)][:o)]
Trying to keep them lit is a real * too[:D]
NRA Life Endowment Member
Ted Kennedy's car has killed more people than my gun.