Well I am going to try a Christmas Ham this year on my fairly new GMG Daniel Boone, looking for some tips on curing and trimming, i have read some good threads but there are so many its hard to sfit through them. Any good tips out there?
Christmas Ham
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If you're taking a raw ham and needing to cure it you better get it going now. Pop's Brine would be your best bet, but you'll need to get it curing ASAP. It's a 3-4 week cure time.
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
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Or since it's getting late, you can do one of these & save a Bundle of Money & have the best tasting Ham you ever had:
4 Hams
One Ham
--Double Smoked Ham
Bear
cats49er
Meat Mopper
Bear is right on on the twice smoked hams, they are very tasty. I like pecan wood on mine.Good luck.
I couldn't tell you on that.
The Double Smoked Hams I do are so much cheaper & taste so much better than any Ham we ever bought, I never bothered with curing my own.
If you really want to cure your own, I'd look up one done by "Pops". He's the Man !!
Bear
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I looked at that thread it's a very good referance, thank you for the advice, I will post pics with what I decide to do
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