In response to cranky's porkapolypse

[crankybuzzard]

Goodness yes! Looks like some good meals in the making right there.

I just ordered 4 full loins and I plan to try one of them like this. Long wait, but looks to be worth it.

Points for sure!

 

[atomicsmoke]

And one of the bacon slabs sliced

IMG_20170326_193515.jpg

• atomicsmoke
• Mar 27, 2017

 

[atomicsmoke]

Not done yet,,,,this curing batch also included:

a small Easter ham

IMG_20170328_162131.jpg

• atomicsmoke
• Mar 28, 2017

An even smaller ham and a tenderloin for dry curing

IMG_20170328_161955.jpg

• atomicsmoke
• Mar 28, 2017

Ready for the smoker

 

[atomicsmoke]

Easter ham done smoking

20170330_195944.jpg

• atomicsmoke
• Mar 30, 2017

 

[pc farmer]

Easter????   Shit I forgot about that.

I better get one curing.

Where did that come from off of the pig?

 

[atomicsmoke]

"Easter.....shit".....i think confession is in order.

Lol. Right on with the question. When you suck at butchering you (by that i mean me) produce uniquely shaped hams that you can then claim are artisan hams.

So yes, that is an artisan leg ham (the round).

 

[pc farmer]

"Easter.....shit".....i think confession is in order.

Lol. Right on with the question. When you suck at butchering you (by that i mean me) produce uniquely shaped hams that you can then claim are artisan hams.

So yes, that is an artisan leg ham (the round).

I never claimed to be a good guy.

LOL

I might debone a butt then tie it.

 

[GaryHibbert]

Well I sure missed this one.

Fascinating cre and smoke process! And a great looking finished batch of meat.

POINT

Gary

 

[atomicsmoke]

Tenderloin smoked, dried ready to be enjoyed.

20170415_131744-1.jpg

• atomicsmoke
• Apr 15, 2017

20170415_132009-1.jpg

• atomicsmoke
• Apr 15, 2017

20170415_132107-1.jpg

• atomicsmoke
• Apr 15, 2017

 

[daveomak]

That sure looks good....   Does it melt on your tongue ??  I s'pose  it does..    Rats....

 

[atomicsmoke]

Doesn't really melt. But is so tender. And soooo good.

 

[crankybuzzard]

Tenderloin smoked, dried ready to be enjoyed.

20170415_131744-1.jpg

• atomicsmoke
• Apr 15, 2017

20170415_132009-1.jpg

• atomicsmoke
• Apr 15, 2017

20170415_132107-1.jpg

• atomicsmoke
• Apr 15, 2017

Did I miss the post on this one? I want to do this!

 

[atomicsmoke]

Easter ham: half cooked today. The other half in the freezer.

20170415_151030-1.jpg

• atomicsmoke
• Apr 15, 2017

20170415_193825-1.jpg

• atomicsmoke
• Apr 15, 2017

 

[atomicsmoke]

Did I miss the post on this one? I want to do this!

Probably the easiest pork cut to air dry.

 

[crankybuzzard]

Probably the easiest pork cut to air dry.

Ah, pork, somehow I had beef tenderloin in my head.

 

[atomicsmoke]

Ah, pork, somehow I had beef tenderloin in my head.

You texans could do that with all that beef.

 

[atomicsmoke]

Last cold smoking project of the season completed. The air dried ham is ....dried.

20170429_101649.jpg

• atomicsmoke
• Apr 29, 2017

20170429_101914.jpg

• atomicsmoke
• Apr 29, 2017

20170429_102117.jpg

• atomicsmoke
• Apr 29, 2017

 

[atomicsmoke]

This is probably the best dried ham i made. It has an amazing soft texture.

 

[atomicsmoke]

In fact this the last cold smoking projects...just that the ham above finished drying later.

This is a wet cured ham. Will cook it just before eating.

20170429_112931.jpg

• atomicsmoke
• Apr 29, 2017

 

[crankybuzzard]

Very nice indeed!

I'd love to see this in person. With some cheese. And a beverage!