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Country Cured Hams - Cured - Smoked - Ready to age - Q/V

post #1 of 14
Thread Starter 

The following are three more hams ready for the long curing process.  The process being used is the same used in the following link. http://www.smokingmeatforums.com/t/134415/country-cured-ham-from-go-to-show-q-view

 

Ready for smoke photo 000_0019.jpg

 

Cure and equalization completed, these are ready for smoke.

 

Added some 4 year old Pepper Jack photo 000_0023.jpg

 

My wife ask for some smoked cheese, so some 4 year old Pepper Jack was added.

 

After 50 hours smoke photo 000_0033.jpg

 

After 50 hours of smoke using my "Smoke Daddy Magnum" using Hickory chunks and finishing by using hickory pellets for 18 hours.

 

On top are two full hams.  One will be a Christmas gift for my sister, the other will be our Easter 2014 ham.  The one in the center is a picnic ham and will be used as a tester after becoming a country ham toward the end of summer.

 

Smoke Daddy Magnum photo 000_0021.jpg

 

Smoke Daddy Magnum attached to wood stove that is used for a heat sink.  Smoke then travels approx. 8 ft. to the smoker.  The maximum smoke temp was kept 2° below ambient temperature.  The maximum temperature in the smoker was 83°.  By using the Smoke Daddy, over 75 hours was shaved off the smoke time.

 

Tom

post #2 of 14

7 months till Christmas and almost another year till Easter 2014.....you got patience..lol....and a talent. All looking superb...I especially like the patina in that smoker and kudos for giving an xlnt second life to that Yodel style woodstove. I'll have to do some investigative searching into the operation of the Smoke Daddy....thx for the interesting post, will be looking forward to the updates.....Willie

post #3 of 14

Those hams look great. Folks are going to start calling you “Tom the Ham Man”. How many total do you now have in process?

 

I see you used chunks and pellets in the SD Magnum. How much duration do you get out of a full load of each? I also see that in the smoke from your prior thread you used the AMNPS? How does the SD Magnum compare to the AMNPS?

post #4 of 14

That looks fantastic, I keep telling myself that I am going to give making one a go but I end up convincing myself that I am not ready for that yet.

post #5 of 14
Thread Starter 
Quote:
Originally Posted by dls1 View Post

Those hams look great. Folks are going to start calling you “Tom the Ham Man”. How many total do you now have in process?

 

I see you used chunks and pellets in the SD Magnum. How much duration do you get out of a full load of each? I also see that in the smoke from your prior thread you used the AMNPS? How does the SD Magnum compare to the AMNPS?

Thank you dls, as for the name, Tom will work just fine.  I now have four hams aging. 

 

Using chunks in the magnum I got three or more hours, but really didn't crowd it.  When using the pellets it was no problem getting a 6 or more hour burn. The answer to your last question can be found in the following link.http://www.smokingmeatforums.com/t/140797/amnps-smoke-daddy-myths

 

Tom 

post #6 of 14
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

7 months till Christmas and almost another year till Easter 2014.....you got patience..lol....and a talent. All looking superb...I especially like the patina in that smoker and kudos for giving an xlnt second life to that Yodel style woodstove. I'll have to do some investigative searching into the operation of the Smoke Daddy....thx for the interesting post, will be looking forward to the updates.....Willie

Willie, The patina comes from hundreds of hours of cold smoking and is actually like a hard varnish, not sticky at all.  I am often asked why it is not black like my other smokers?  My answer is, all the black stuff is in the stove below.   The stove works great for a heat sink,  I picked it up at a yard sale for $5.00.  By keeping everything in the shade, the internal smoker temp can easily be kept below ambient temp.  You will most likely find a lot of negative feedback on the Smoke Daddy by ones who do not understand it's operation or feel there shouldn't be any work involved with smoking, but I know several including myself that can help you with information on it's operation....Tom

post #7 of 14
Thread Starter 
Quote:
Originally Posted by 05sprcrw View Post

That looks fantastic, I keep telling myself that I am going to give making one a go but I end up convincing myself that I am not ready for that yet.

05, Give it a shot this fall when the weather cools down a bit.  If I can help please ask.  Looks like you have a pretty nice stick burner there.

 

Tom

post #8 of 14

One of those hams he's going to send back to Indiana... :)     Looking good Tom!

post #9 of 14
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

One of those hams he's going to send back to Indiana... :)     Looking good Tom!

Sure is FWI, Marion.  Thanks

post #10 of 14
That's incredible man ! This stuff is fascinating to me ... Those hams are beautiful ! I hope that one day ill be able to pass some of this knowledge ive been learning on here down to my kids .
post #11 of 14
Thread Starter 
Quote:
Originally Posted by Choupic View Post

That's incredible man ! This stuff is fascinating to me ... Those hams are beautiful ! I hope that one day ill be able to pass some of this knowledge ive been learning on here down to my kids .

 

Chopic, Maybe the following will help you do just that. http://www.smokingmeatforums.com/t/134415/country-cured-ham-from-go-to-show-q-view

 

Thank you for the complement.

 

Tom

post #12 of 14

Gorgeous as always Tom!

 

Kat

post #13 of 14
Thanks for the link Mr Tom ! This is definitely a lost art ... I can't wait to read the article in full .
post #14 of 14

Oh sure link me from one great looking ham to 3 others! I was expecting photos of bears raiding the inventory!

 

 

drool.gif Thank goodness it's breakfast time! Looking Fantastic!

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