you notice this.... as long as we are begging the hams wil never hit 155deg. Spiral cut sounds good too.
I am beginning to think you are right. I haven't even hit 120 degrees yet
Well, here they are to finish off in the oven. Quite frankly, I am tired of tending a fire today and have been into a new beer that is 5.9%, so my interest in the matter is over for the day. Still trying to figure out this smoker. it takes more tending than I am willing to do. Guess I am spoiled using my BGE
I'll get them to temp in the oven, let cool on the counter, and in fridge tonight before I go to bed.
How long do you have to brim them Allen? I want to do one for crimmus.
One day per 2 pounds of meat weight(minimum). More days won't hurt anything. That hog was shot Friday before last. I got around to processing last Wednesday. They brined Wednesday to Wednesday
i just cut one up into steaks today about 3/4 inch thick - figure they bee good for the grill while camping. i have not yet smoked one.
They look good
i was thinking about getting an upright gas smoker
