[reelhooker]

Having kept the meat from my spring bear this year, I am interested in trying to do a Bear ham. Having little experience in brining –apart from Ribs, I was wondering if anybody has a recipe they would recommend. I have the Bradley digital and intend on trying a well cured, bone in very, smokey ham. Info regarding brine types, brine time, and cook/temp time to smoke time would be great. Any input would be much appreciated. Yes, I have looked through the recipe’s thread first. As well as doing a search. I have googled a few but would like to see what our community might have as insight.
Have a great day.
RH