MORE mini hams, or as smoking4fun calls them, cottage hams

Discussion in 'Pork' started by crankybuzzard, Sep 20, 2016.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This will be the last time I post these for a while, but @smoking4fun  was asking how to do them, and I had these 3 getting a pellicle yesterday, so I figured I'd toss them up here so he could see the process and how simple they are to make..

    3 pork loin chunks brined in Pop's Brine/Cure for 13 days.   http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

    After the curing time was done, I rinsed for 30 minutes, dried them off with some paper towels, and then put them into the frig to get a good pellicle.  These were on a rack in the frig for ~36 hours.  I asked my bride to take them out for me when she got home at 3:30 so they would be close to room temp when they were placed in the smoker.  I got home at 4:15 or so and had them in the smoker by 4:30.


    Netted them up and hung them in the smoker at 130° for just over an hour so they could dry a bit.


    After the dry period was done, I ran the temp up to 250° and added smoke from my AMAZEN tube loaded with corn cob pellets.  I love the flavor the corn cob smoke give these little critters!



    Just under 3 hours later, they hit an IT of 145°, so I pulled them from the smoker and let them cool down before vac packing.


    These make for an easy after work smoke while you have a few beverages, or mow the yard, etc...  Start to finish was just over 4 hours.  Only cook time shows on the graph, the dry period at 130° was before I added the probes.

     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sure look good Charlie!

    [​IMG]

    Al
     
    Last edited: Sep 20, 2016
    disco likes this.
  3. b-one

    b-one Smoking Guru OTBS Member

    Post those bad boys everytime you want! It may help push more of us over the edge to do some!! They look great!!!
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Them things are beautiful.

    I also use alot of corn cob smoke for cured meats.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CB, Great post on some good looking hams !
     
  6. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Those look great CB, I am going to do some! Thanks for the idea.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beautiful Loin Ham, Charlie!![​IMG]

    Look Mighty Tasty!![​IMG]----[​IMG]

    Bear
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang nab it man!!!! Them look goooooooddddddd

    DS
     
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks all.

    I'll slice and package them tonight to really make you folks drool!  
     
  10. Nice looking Mini Hams   Did I see one with a G on it ?

    Great Job  [​IMG]

    Gary
     
  11. I have a pork loin sitting in the freezer waiting for a project. Thanks. Those look good.
     
  12. ndwildbill

    ndwildbill Smoke Blower

    Those really look very tasty!  Now I'm going to show my ignorance...what is the difference between a loin ham or cottage ham, and canadian bacon made using pop's brine and a chunk of loin?
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Might be one with a G on it, but we'lll need to get a group together... working on the place and time. Hang in there!
     
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Depends upon what one decides to call it.... all the same pretty much.
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sliced and packaged... Anyone see money meat? I might have pulled a fast one this trip...

     
    waterinholebrew likes this.
  16. gearjammer

    gearjammer Master of the Pit

    I think Cranky Gnome wants to trade his

    spatula for a fork.

    My ham, bacon project died last night, I think this

    may be it's resurrection. 

    Points for some good looking ham.

       Ed
     
  17. smoking4fun

    smoking4fun Smoke Blower

    Thanks so much for the how-to...I think that pretty much answered all my questions...and has all the info ya need all in one place. Huge help!
     
  18. ndwildbill

    ndwildbill Smoke Blower

    That's what I thought...I like your idea of bagging and hanging them.  They look more like ham that way.  I've got a hunk of loin sitting in Pop's brine for another week and a half, going to get some netting and try your smoking method.  I'm thinking those might make a nice Xmas gift.
     
  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They are perfect as gifts and a large loin will make quite a few of these critters.  I have people asking me to make them on a regular basis.

    Post what you make!
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cranky Gnome is spoiled...

    The project died?  Gotta be a story here...

    Making this would cheer you up!
     

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