Smoked an 8 lb precooked ham today with an almost sugar free glaze

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macsinsac

Tex_77
Congrats they look great, I’m sure they ate well also, how ever don’t waste the trimmings bag them up and freeze and use them for added meat to your homemade sausages.
I also aged some last spring with UMAI bags check it out “truger”

deplorablenc1
For my coppa I used Umai bags and hung in a refrigerator in the garage, for my pancetta after I seasoned the pork belly and rolled it I wrapped it in cheese cloth and tied it up and hung in the fridge for about 3-4 weeks. I kept the fridge a little warmer than normal

truger
My bad wrong pic! this is actually my pancetta , also great

deplorablenc1
I’m here to tell you it is well worth the wait, love the coppa

Joe Hell
Yes I used a large Umai bag works great. Nothing wasted cooked the ribs right away, than after aging the bark I cut off of the roast is still edible I chopped up and made some beef chicharones, than of course the rest I sliced up into thick steaks topped off with garlic butter on the grill 

Choice Rib roast dry aged for 30 days came out better than expected great intense flavor

Jonathon

It’s actually Lake Powell Utah and yes full size grill on the back of a houseboat, it was a beautiful evening on the lake for a bbq

Jonathon

There is not a bad rib, these baby backs out on the lake we’re amazing

Joe Hell
How about the bun recipe I’d sure like to try it