KnightsOfKnee Posted January 10, 2009 Share Posted January 10, 2009 I consider myself a smoking expert, with the trial and errors to prove it. (For intents and purposes we will limit the conversation to BBQ.) With that said, I have never smoked my own raw ham before, and it's kind of appealing. I think the pig offers better cuts than this tried and true wedge-o-meat for flavor, but not when it comes to care of preparation (hmmm, maybe bacon? i see a new topic in my future). Anyone out there ever done this? If so, can I trouble you for a walk-thru? It seems challenging. Maybe i'm setting myself up for dissapointment. On a side note: now that winter is upon us and football is quickly (too) coming to an end, i'm thinking of putting my smoker in the middle of the living room and running and exhaust pipe through the side of the house. Quote Link to comment Share on other sites More sharing options...
Front Row Posted January 13, 2009 Share Posted January 13, 2009 Have you tried the buckboard cure yet ? It is amazing with venision, cross between pastrami and ham. I havn't tried pork yet but imagine it would be awesome. buckboard Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted January 13, 2009 Share Posted January 13, 2009 I haven't done a ham, but am goign to try a pastrami in the near future. Quote Link to comment Share on other sites More sharing options...
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