Hammin' It Up!

[PetersCreek]

They've been three weeks and a day in the makin' but these three beauties are almost done...

Cure: Maple & brown sugar, one with garlic and onion powder added
Cure time: 21 days
Smoke: Apple wood, 4 hours
Current internal temp: 133°F and rising

Sandwiches tonight...Eggs Benedict in the morning. :widemouth

 

[Wasch_24]

Dude! :drool:


Nice!

 

[Electric Sheep]

Wow!

Those are beautiful, and look tasty!

 

[Boppa-Wasch]

Dude! :drool:


Nice!

Yowzer!!!!!! Dlicious!!!!!!

 

[PetersCreek]

And here's the finished product...

Not bad, if I do say so myself.

 

[Boppa-Wasch]

that looks pretty bad.....you can send it to "The Boppa-Wasch Testing Lab" for further analysis!:applause: eace: :bigeyes: :grin:

 

[cvm4]

Looks damn good Brett

 

[Boppa-Wasch]

And here's the finished product...

Not bad, if I do say so myself.

Time to make a sndwich!!!!

 

[ezrider]

YUMMMMMMMMM..............I do love ham :hysterica

 

[Black Dog]

Man, if I ever make it to Alaska, can I come have dinner at your house? I'll bring the cigars!

 

[jmatkins]

That looks awsome, I rember curing sausage when I lived in SC years ago.

 

[jwintosh]

oh my,,,, that looks absolutely fantastic!! (and she said, "taste even better!!")

 

[CWS]

Yo sir are the smokin king

 

[tobby4]

damn... that looks awesome..

 

[Donk]

DAMN, that looks really, really good! :drool:

 

[derek]

mmmm ham, nice work

 

[Headbanger]

Damn those look nice. My mouth is watering and I just ate dinner even. :drool:

 

[PetersCreek]

Hey, thanks for the kind words folks. My coworkers agreed with y'all. I brought a half work yesterday and it disappeared in short order.

I just wish I could've served up a plate for everyone here.