Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: Pappymn on November 01, 2013, 05:08:51 PM
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Really want to try to make my own wet cured ham for the upcoming holidays.
My understanding is I need the rear leg of the critter, no idea where I am going to get that.
Looking for any brining tips or recipes. Techniques, pics, words of wisdom, prayers......
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Really want to try to make my own wet cured ham for the upcoming holidays.
My understanding is I need the rear leg of the critter, no idea where I am going to get that.
Looking for any brining tips or recipes. Techniques, pics, words of wisdom, prayers......
Hold tight... I am getting ready to post a ham brining 101 thread, and you don't need to worry too much about finding a rear leg (ham). A picnic shoulder (picnic ham) will work just fine, is relatively inexpensive and they're more readily available.
In the mean time here's a couple of picnic hams we did this past year (the brine recipe I use is a few posts down): A Couple of Old School Picnic Hams (http://www.letstalkbbq.com/index.php?topic=2261.msg23439#msg23439)
I also did a Maple-Glazed Picnic Ham at the Fall Gathering that everyone seemed to enjoy (which Tee artfully sliced, I might add).
(https://lh3.googleusercontent.com/-7OZ-1WyRcN8/UnQmIvZIz2I/AAAAAAAAFjI/eTOqTe54bNQ/s640/MAPLHAM2.JPG)
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Your in good hands with Tent ;D
Or is it All State?
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Truth be told I was thinking of you Tent before I posted....knew you would have something. And I have two whole shoulders in the freezer.....glad to hear they will work
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I am looking forward to your ham brining 101 thread Cliff! I am also going to do a ham
either for Thanksgiving or Christmas. And your ham at the Gathering was out of this
world!