Before and After

[larrysogla]

ltdann,
What is exactly the "oink"???? I am a little mystified with this.
'Nuff said
larrysogla

 

[DirtyDave]

ltdann,
What is exactly the "oink"???? I am a little mystified with this.
'Nuff said
larrysogla

It's the sound that pigs make.....

 

[hiline345]

It's the sound that pigs make.....

lol:rotflmao:

 

[myfriendis410]

I pumped and brined my ham for five days, put it into a 120F oven for 24 hours, then placed it in my smoker. I use a Brinkman Smokin' Pit and have for many years, but it lacks the fine control available with an electric vertical smoker. That said, I gave the ham 21 hours of heavy, low temperature (below 130F) oak smoke then removed it and baked in the oven to bring the core temp to 155F. I wrapped it in vinegar soaked cheesecloth prior to drying and smoking. I removed the wrap after it cooled, carved off a piece to taste, then vacuum sealed the rest.

Sliced a thin strip and fried it:

Ohmygoditsthebesteffingpieceofhamieverateinmyentirelife!

Yeah, it's worth the work. Lovely pink color inside, brown as a hershey bar outside.

Thanks, Dan!

 

[ltdann]

Your welcome! I wasn't kidding, its easy to do.

That's the reason I have a small electric smoker, better temperature control. In fact, I'm thinking of getting a in-line temp controller to fine-tune it even more.

 

[k_rad]

In fact, I'm thinking of getting a in-line temp controller to fine-tune it even more.

Are you going to use BH209 with that in-line:rotflmao:?

 

[ltdann]

Are you going to use BH209 with that in-line:rotflmao:?

oh, oh... that's just wrong!