This morning my father-in-law (Buzzy Neil) and I hung our country hams in our smokehouse here at the house. Thought I might include some pics right quick. These ain't the best pics and Lord willing I'll have some better ones later on. These hams will be ready to eat next christmas. We're cold smoking them right now for a month. They've been curing for the past month in the smokehouse.
When are you going to open for Breakfast and serve some of that Ham on a biscuit? I might have to cross the road and try some of that myself. I am trying to get over there to the joint on Sat night. Brad
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