Pork Butt Hams 8/30/15, Round 2

[jmcrig]

Liked the first one I did, and decided to do a couple more.


Just out of the brine and drying overnite


Rubbed with California Ham Spices and Butchers Honey Rub, and ready for the smoker.


After 8hrs in the cold smoker


After 36hrs in the cold smoker


Finally put some heat on it, and took it to an internal of 155. Hanging to bloom now.

[ChileFarmer]

Mark another outstanding cook. Man those look so good. I haven't done any yet but I am gonna. CF

[OldUsedParts]

Mr. Mark, you've got that touch and always create the Hams what Am
And always an absolute work of Art to boot

[Okie Sawbones]

You worked your magic again! Beautiful.