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

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wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
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




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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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