Yellowirenut
Well-Known Member
- Joined
- Feb 9, 2013
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So my cousins kids have started to raise hogs for 4H.
I bought half a hog. In doing so I had the butcher slice the "ham" portion.
Not being cured in any way I am not sure I can call it ham.
Anyways, my idea was to smoke the slices as needed for supper. Has anyone done this? Brining ideas? I am thinking I would only need a few hours smoke then grill it to finish.
I bought half a hog. In doing so I had the butcher slice the "ham" portion.
Not being cured in any way I am not sure I can call it ham.
Anyways, my idea was to smoke the slices as needed for supper. Has anyone done this? Brining ideas? I am thinking I would only need a few hours smoke then grill it to finish.