Ingredients
- Ham
- 1 tablespoon of sodium nitrate
- salt
- black pepper
Directions
- Rub 1 tablespoon of sodium nitrate onto the ham.
- Pack the ham away letting it sit for 6 weeks.
- Take the ham out and wipe it very dry with a coarse towel.
- Once wiped clean, rub the thick part and bone with black pepper.
- Smoke the ham for 6-8 weeks then enjoy.
No comments:
Post a Comment