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Sunday, March 17, 2013

Ham Smoking Sunday

We've been putting it off long enough, so today we are smoking the ham.

It is part of the half pig we bought last year that has been languishing in the freezer for, oh, probably over a year.

Steve mixed up the brining solution and dumped it and the frozen pork leg in a five gallon bucket. It was such a monster that it didn't completely submerge.  Once it was defrosted, though, Steve was able to shove the whole thing under the brine's surface and it kept just fine out there out in the garage for a week and a half.

This morning he started the fire and it spent about four hours out in the kettle.  Now it's in a 250 degree oven until the thermometer reads 150 degrees.  That's Fahrenheit, for those of you in other countries.

This pork leg probably should have been cut in half- it was all I could do to carry it into the house.  However, it will feed us well, and for awhile.  I'm already thinking of all the things that I can make with it, especially the bone.

I'm not one for slices of ham for dinner or even in a sandwich so much as I like bits of ham in things, making them taste good.

Used in bits and pieces, this ham is going to feed us for a very long time.

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