Coming out of the smoker for Thanksgiving.

I just started a salt and sugar cure on 50 pounds of fresh ham. After a week or so in the brine, they’ll hit the hickory smoker just in time for Thanksgiving!

Portion sizes will range from 2 pounds all the way up to a 15-pound whole ham and can be purchased as an add-on to a pig share.

If you’ve never tried a ham this fresh, you’re in for a treat!

Oh, and there might just be 43 pounds of bacon coming out of the smoker next week too…

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