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…