Toggle sidebar

Fall picnic! Back on track!!! now with Mega Q-VIEW!!!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
TurnandBurn said:
 
dirtsailor2003 said:
 
Thanks TB! I'm more of a Ham and cheddar smear of Guldens on a roll kind of guy!
drool.gif
Click to expand...

that'll do the trick also coach! im more of a ham and anything guy. im the only one in the household who eats ham, the girls cant stand it. so the amount of ham in the house is greatly affected. lol.
Click to expand...
Yeah since the fiancee doesn't like pork, there's always a shortage in our household.
 
I have 2 picnics in my fridge right now.                HMMMMMMMMMMMMMMMM.
 
dirtsailor2003 said:
 
Thanks Clarissa. Well I went a bit higher than I wanted. My thinking was that the picnic would roll along at the 2 hour per pound rule. Wrong! My plan was to probe the picnic when I removed the ribs. The smoker chugged along for most the day right at 250º-260º. So when the ribs were done I probed the picnic. It was at 170º!! I had planned to take it to 160º!!! SO I pulled and foiled it and let it rest overnight (planned on slicing, which I did. So I think it ended up a bit dryer than I would have liked. It still is super tasty though. Along the lines of saltiness I did 1/2 cup salt per gallon and I think the 1/3 cup would be plenty. That is how much we use for the bacon and its just right for us. With that all said we will be having some great ham sandweees and two bones and scraps for beans once the weather cools!
Click to expand...
Looks totally Awesome, Case!!!

Looks a lot like BBB-----Must be mighty tasty!!!

I'm wondering why your initial plan was to take it all the way to 160*?

Also: You said it was a bit salty. That could be from giving it a few days in full brine. Then you had the brine problem, and rinsed it & put it in a new full brine. Therefore it got full strength brine twice??  Just my guess---Not too much salt in your brine, but hit full strength twice.

Bear
 
SmokinHusker said:
 
So glad you were able to save it. The ribs and the ham both look over the top delicious and neither would last long in this house!!!

Great job and enjoy it!
Click to expand...
Thanks Alesia! The ribs were gone the first night! The ham will last a bit longer and may even get a few vac packs for later. I can't wait to use the bones and trimmings. Can already taste the navy bean soup and homemade bread!
 
Bearcarver said:
 
Looks totally Awesome, Case!!!

Looks a lot like BBB-----Must be mighty tasty!!!

I'm wondering why your initial plan was to take it all the way to 160*?

Also: You said it was a bit salty. That could be from giving it a few days in full brine. Then you had the brine problem, and rinsed it & put it in a new full brine. Therefore it got full strength brine twice??  Just my guess---Not too much salt in your brine, but hit full strength twice.

Bear
Click to expand...
Thanks Bear, it is tasty!

It does remind me of BBB, super tasty.

My decision to go to 160º was more for a texture thing I guess. I toyed with pulling it at 145º. No mater what next time I will probe from the beginning. I just didn't think that it would cook as fast as it did.

That is very possible. I just followed Pop's advice replacing the brine.
 
Disco said:
 
Great Qview, Great Smoke. I salute the Ham Meister!

Disco
Click to expand...
Thanks Disco. Far from a Ham Meister!!! I think that should go to MR T!!!! Those aged hams that he does look crazy good! I will say this I will be doing this again, the flavor is fantastic! Next one I will take to 145º maybe 150º.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Zeke2024
Slow-Cooked South Carolina Pulled Pork
Replies
4
Views
1K
Pork
racerjohnbf
racerjohnbf
K
Corned beef brine help.
Replies
6
Views
311
Curing
SmokinEdge
SmokinEdge
migraine
store bought BBB mix for brine country style pork.
Replies
18
Views
888
Pork
SmokinEdge
SmokinEdge
thirdeye
Tri-Tip Pastrami Using Pop's Brine
Replies
40
Views
2K
Beef
chopsaw
chopsaw
02ebz06
Be gentile, I'm a virgin... at dry curing and makin' bacon
Replies
55
Views
2K
Bacon
02ebz06
02ebz06
Fueling Around
Cured tenderloin 2 ways
Replies
19
Views
1K
Pork
SmokinEdge
SmokinEdge
BGKYSmoker
Old Style Summer Sausage
Replies
33
Views
4K
Sausage
indaswamp
indaswamp
N
Pellet Smoked Salmon & Brine Gone Wrong?
Replies
0
Views
343
Fish
NorthShoreSmoker
N

Latest posts

Hot Threads

Top Bottom
Back
Clicky