VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, [2], 3, 4, 5, 6, 7, 8, 9, 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 14:29:57 01/17/03 Fri
Author: reg
Author Host/IP: Montreal-ppp47769.qc.sympatico.ca / 209.226.140.18
Subject: Re: Hey Reg, How did your hams turned up?
In reply to: Ron 's message, "Hey Reg, How did your hams turned up?" on 11:50:27 01/17/03 Fri

afternoon Ron and thanks for asking. the hams turned out real nice and i will be now be staying with this preperation method from here on in. real nice smoke flavor and a good moist ham. taste, texture and tenderness are all there. hard to believe that cooking in 165 degree water to eliminate excess salt and cook at the same time would work that well. you never stop learning do you.

reg

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.