Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Curing a Ham
Options
Big E
Posts: 51
Had a hog taken to the locker plant this morning and was wondering about the hams. I have never done one on the egg. Do you still have them cured or not for smoking purpose's ?
Comments
-
Depends what you want. Uncured one of 'em would make some mighty fine pulled pork! I would thank a good brining for lower internal meat temps and slicing would be quite tastie. Would give more of a triditional "ham" tast. Of course you could buy cure packets and do a true cure b4 smoking.
-
I've never cured a ham but we would gut & quarter then let the meat cool & have on the egg within 6 hours. We trapped them live anywhere from 60 to 250 pounds. Not much fun Toten a 250 pound hog across a chest deep alligator infested canal with just a miners lamp on your head. Hog would be tied and mouth taped but would scare the heck out of me.
Pat
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum