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Deli Style Ham -Sliced and Shaved- $100 bucks worth - Page 2

post #21 of 38

Hey Todd, what was the finish IT on that load?

post #22 of 38

Love the wooden tables in the first picture, care to share the plans?

post #23 of 38
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Wow, Todd. I love smoked loins cut into a sandwich and it looks like you are heading to a storage problem. It is Canadian winter and they would store great here for a small percentage of the load.

 

Disco


Storage is not a problem. My mother was in town from Green Bay and I sent ham back with her and some to my brother for deer season, and my sister. And in my town I made a trip to my daughters house. Ham was flying out the door today.

post #24 of 38
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

BTW Todd, I think I didn't comment on that beautiful caramel color you got with your smoke. Those are beautiful.

 

I just can't imagine that much at once. Impressive. Did you rub anything at all? Maybe a little oil? I know you how you believe in a good pellicle.

 

Excellent job my friend.


Thanks! After rinsing they get nothing added except wind (pellicle) and then smoke.

post #25 of 38
Thread Starter 
Quote:
Originally Posted by PigBark View Post
 

Hey Todd, what was the finish IT on that load?


The hams next to the walls in my smoker were 144 and the center hams were 142. They all coasted to 146 -149.

post #26 of 38
Thread Starter 
Quote:
Originally Posted by garyt View Post
 

Love the wooden tables in the first picture, care to share the plans?


Gary, I don't have any plans but I will take some pictures and explain what I did. (Just give me a few days) They are for hanging sausage and fit the dowels that fit my smoker. The picture shows the hams sitting on my smoker shelves which naturally fit on top also. They fold up and hang on the wall. I end up using them more than I use my stuffer.

post #27 of 38
Thread Starter 

I was going to make a big massive pile a meat for a picture today but had to package some, deliver some, then ran out of time. I didn't even finish slicing. Did snap a few pictures.

 

 

Some sliced.

 

 

Some shaved.

 

 

Here is the awesome work of my new Vacmaster Pro 140. I really like it so far.

 

Thanks everyone else for the nice comments.

post #28 of 38

yea I like the 140, it does  a great job ... best purchase we have made in a long time...

 

looks like you have to much work on your hands, ship some of it my way, dry ice works well lol...

post #29 of 38
I think we need to talk to Jeff to change your handle from "Woodcutter" to "Meatcutter". LOL.

This is a great thread A to Z.
post #30 of 38

Wow, My kids would be loving that for lunches - Very nice job. great lookin ham slices

post #31 of 38

Nice job on the loins, I also really like your drying tables, great idea. Thanks for sharing the pics.

post #32 of 38
Thread Starter 

My daughter is in and out all the time while going to school and work. She just asked if she could take 2 bags of ham out of the freezer. She said she takes one out and 2 days later my wife and I have it all gobbled up. I noticed someone has been keeping a fresh bag going in the fridge. I been thinking "how thoughtful"......oops!

post #33 of 38
That is a huge pile of meat. Looks great.

And that was thoughtful of your daughter biggrin.gif
post #34 of 38

Woodcutter, mine has been swimming in the bucket now two weeks today! They've got some loin ribs in the bucket to keep 'em company so they won't get bored. 'Bout time to let 'em dry off, nothing worse than puckered prune skinned ham!

 

I didn't realize its been 2 weeks, been so impatient about the corned beef  LOL

 

flag.gif

post #35 of 38
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Woodcutter, mine has been swimming in the bucket now two weeks today! They've got some loin ribs in the bucket to keep 'em company so they won't get bored. 'Bout time to let 'em dry off, nothing worse than puckered prune skinned ham!

 

I didn't realize its been 2 weeks, been so impatient about the corned beef  LOL

 

flag.gif


I haven't cured ribs yet but saw Disco's recent post and some Pop's and Bear did. I've got 8 days in in on my fist belly meat in Pop's brine. I think I'm going to cold smoke them for a few days.

post #36 of 38

Once you do bacon you are lost...... even a 12 step program can not help you.

post #37 of 38
Thread Starter 

Smoked, sliced and shaved another case today.

 

 

post #38 of 38
Points Todd!!! That's some good looking smoked goods! Wish it was in my freezer!!!!'
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