Cured Easter Ham & on the third day we were still eating - BBQ Central

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Old 04-14-2006, 07:46 PM   #1
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Cured Easter Ham & on the third day we were still eating

Here are some pics of the cured ham I smoked for easter. Both with the fat and with the fat trimmed up. After reading that thread about brined and cured I thought you might want to see pics of a homemade cured ham. It was a 20 lb ham. I cured it for 5 days and then smoked it for 36hrs. It was worth the effort.
PS can't wait to make so Crackalings




36ham0lp.jpg][/URL]
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Old 04-14-2006, 07:51 PM   #2
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sa weet! POST PICS OF THE CRACKLINGS!!
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Old 04-14-2006, 07:56 PM   #3
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Cap I don't know if the Crackalings will stay around long enough. The way those pupps of mine tore into the 1/2 a$$ed drumsticks today. I always leave the all the fat on and plan on making corn bread with the cracklings but they never last that long.
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Save the gas for the criminals Q with wood...

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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-15-2006, 08:23 AM   #4
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Quote:
Originally Posted by brian j
what the he|| are crackalings?
:faint: :ack:

Take some of the fat and rhind, dice it up and fry it til it renders down to crunchy little pieces of food of the Gods.
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