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Re: Georgia Made Cast Iron Egg
460 lbs with the cart! Would start on the eagles' offensive line.1 · -
Re: 26# Fresh Ham
Kosher salt, dark brown sugar, curing salt, peppercorns, ginger, apple cider, juicing oranges, some other stuff that was in reach . . . water and ice to ensure it was sufficiently cooled down after …1 · -
Re: 26# Fresh Ham
Whoooo hoooooo! Out of the brine, into the fridge. T-minus 3 days to egg! Will go on after midnight, early Sunday morning, when we get home from a holiday party. Adds a degree of difficulty factor an…1 · -
26# Fresh Ham
Did this last year for a family holiday brunch and it got rave reviews. Now it's a tradition. Skinned, trimmed down to about 22# and it's now a bucket o' ham in brine for 11-ish days. …3 · -
Re: 26# Fresh Ham
Did one last year about the same way and it was delish -- went aggressive on the fat cap before and figured I'd do it again rather than reinvent the squeal. Gonna smoke it with hickory and peca…1 ·
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