wittdog
Master Chef
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]
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PS can't wait to make so Crackalings
36ham0lp.jpg]