In need of Netting....
I have a couple small 7-8lb butt hams in the freezer from a hog we had butchered that needs cured and smoked. Plan on deboning, tying and netting.
What netting do I need? I have twine for tying.
Another question. I won’t be hanging to smoke so do I need to net or is just tying enough?
knifemaker3 I have never tried a ham but it should be like any rolled roast ,you might take a look at deli meats for more info. or cured whole muscle meats.
knifemaker3 if you go to the search and type in ham several items come up !
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
knifemaker3 Properly tied, you won’t need the netting. I don’t even use netting when I do a whole ham since I don’t hang my ham when I smoke it. I don’t debone my butt hams either, just inject the cure to the bone and cure them for 7-10 days. I 'm to lazy to take the bone out before, plus I like the bones for soup beans.
knifemaker3 If you aren’t hanging I would just tie it up. The only benefit to using a netting if you don’t hang it would be the old world appearance.