Ham

[Pork Belly]

I removed it from the smoker and double wrapped it in foil when it hit 150 IT. After cooling for about an hour we tried a small slice and found it to be a little salty. I re-wrapped the ham and put it in the fridge to fully cool. I sliced some for breakfast this morning and found the salt level was perfect. I am not sure what causes the initial spike in salt flavor but have had similar results with bacon, fresh from the smoker it tastes too salty but is fine after resting in the fridge.

 

[NDKoze]

That is some darn good looking ham!

 

[BedouinBob]

Nicely done Brian! Looks like the cure got all of the way to the center.

 

[DivotMaker]

Nice job, Brian!  That is a fantastic-looking ham!! 8)

 

[Pork Belly]

Thank You, we are enjoying it I would like it a bit sweeter. I guess I will have to make another.