A pig's (nose to) tale - small ham

Discussion in 'Pork' started by atomicsmoke, Mar 3, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Three weeks in (little sugar, low salt) pop's brine. Dried for pellicle, smoked for a few days, dried for a few more.

    Cut un in three...we like it cooked (in water) with pickling spices.
  2. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I'm in on this one.



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