Yes this is very late. I've been pretty busy with school, but on the bright side, the semester is already one-third completed.
So, the first order of business; catch up on this blog.
To cure the ham I used this recipe .It was a very small ham so it only needed to cure for around five weeks. We didn't have any curing salt though, so I just used sea salt.
Here it is.
I decided not to smoke it after all, so Mom cooked it in a very traditional ham-like way
It even tasted like ham
I think my favorite thing I've smoked so far was the pulled pork because it's harder to do, and it actually got that real smoked flavor. If you want to see the "barbecue" I made, here's a link to a blog Mom did.
I also redid the deisgn a little bit as I'm sure you've noticed. I'll be doing a little more when I get a chance. Let me know what you think. And remember to also send in suggestions/requests.
Hopefully, the next post will be on shooting big bore rifles (such as .416, .458, and .500)!
-Luke
