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Curing a Ham

Big EBig E Posts: 50
edited 2:31AM in EggHead Forum
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 ?


  • JLOCKHART29JLOCKHART29 Posts: 5,897
    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.
  • FlaPoolmanFlaPoolman Posts: 11,675
    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. :whistle:

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