My husband, Rich, and I were given a piece of wild pig that our friend Bob had taken near his home in Fresno, California. We put it in the freezer for a while until we could decide what to do with it. Fast forward to this summer, when we accepted the BLT Challenge offered by Michael Ruhlman on his blog. The challenge was to make a BLT entirely from scratch, which we did. During the BLT experiment, we learned how to cure bacon, and Rich decided this was the best technique to apply to our piece of frozen pig.
Now, Rich is an avid griller and BBQ aficionado (he is equipped with a smoker and a meat slicer), so he was ready to try curing his own ham. After two weeks of curing in the refrigerator, the pig was ready to be smoked. What came out of the smoker was the most delicious ham either of us has ever tasted. My only part in all of this was to assemble the sandwiches we had for dinner after the ham had cooled down from the smoking process, and they were really tasty!
1 comment:
YUMMMMMMMO! Sounds deliscious - What a serious undertaking. I have tasted some of Rich's smoked meats before and I bet this ham was just deliscious! Way to go guys!
Heather
Coworker of Rich and former co-worker of Shari)
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