What temp was the smoker set at?
I put the amazn on the little bars on the bottom with no problems.
I put the amazn on the little bars on the bottom with no problems.
Ham Loin? Loin Ham? Foamheart
- Thread starter foamheart
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They really do hold the shape nice when you tie them.
They have been in the smoker, intermittently smoking for 9 hours, now at 130 IT
Not much color for 9 hours, but had problems with the smoke generator.
I know where it goes, It was well lite before I put it in, then its died out. I even opened the vent full didn't help, moved up on the lowest grate and it worked a little while and went out again, twice. <shrugs>
I don't know but..... about the only smoke I got on it in 9+ hours was hickory from the chips.
I even mixed pellets in case the apple would bet hard to get smoking.
I don't know, today Vulcan the God of smoke, did not see fit to shine he grace upon me.
And you don't see all the little hangie down thingies from poor swordsmanship trimming the sliverskin. I did do good this time, there are no finger parts left tied up in there.
I think you are going to be the Louisiana Lord of the Back Bacon! That is going to be some great stuff. Is there a Cajun version of Eggs Benedict?
Disco
Disco
I promised a picture. I have already lost two half's and baby sister hasn't showed yet. I am learning, had I not halved, I would have only one piece left with Baby Sis coming tomorrow.
First the pictures, This a small piece I decided to experiment with.
This is one of the small pieces I cooked and glazed this evening to test to make sure I was thinking right. (I was I was!)
See after the cure and the smoke to 145, its technically cooked, like a city ham? It was barely pink inside yes tender and juicy but more a sweet "Back Bacon". I was hoping for more red and ham flavored like the ribs the other night. So, what do you do with a city ham to make it taste good? Score it, add cloves, bake it low and slow with honey/apple juice/butter, open it up, add a sweet Satsuma maple glaze (man I would Labrador pooh with this glaze on it!), and cook it on Medium High. Added glaze every 15mins. till it was all happy. Oddly enough I was afraid I would lose tender and juicy but it is tender and juicy.
When I bake the larger one, I'll include pictures of it. You can't see it with the short piece too much but its a really nice presentation with a red color. But what is important is the taste.... I am happy, this recipe going into the file!
I am happy with it. The Satsuma Maple glaze is excellent too!
Thanks for checking it out. I give it 4.5 stars, two weeks eats up .5 stars.
First the pictures, This a small piece I decided to experiment with.
This is one of the small pieces I cooked and glazed this evening to test to make sure I was thinking right. (I was I was!)
See after the cure and the smoke to 145, its technically cooked, like a city ham? It was barely pink inside yes tender and juicy but more a sweet "Back Bacon". I was hoping for more red and ham flavored like the ribs the other night. So, what do you do with a city ham to make it taste good? Score it, add cloves, bake it low and slow with honey/apple juice/butter, open it up, add a sweet Satsuma maple glaze (man I would Labrador pooh with this glaze on it!), and cook it on Medium High. Added glaze every 15mins. till it was all happy. Oddly enough I was afraid I would lose tender and juicy but it is tender and juicy.
When I bake the larger one, I'll include pictures of it. You can't see it with the short piece too much but its a really nice presentation with a red color. But what is important is the taste.... I am happy, this recipe going into the file!
I am happy with it. The Satsuma Maple glaze is excellent too!
Thanks for checking it out. I give it 4.5 stars, two weeks eats up .5 stars.
That is a nice glaze! I smoked a few cured loins to 155 and noticed they were still moist and tender.
I promised a picture. I have already lost two half's and baby sister hasn't showed yet. I am learning, had I not halved, I would have only one piece left with Baby Sis coming tomorrow.
First the pictures, This a small piece I decided to experiment with.
This is one of the small pieces I cooked and glazed this evening to test to make sure I was thinking right. (I was I was!)
See after the cure and the smoke to 145, its technically cooked, like a city ham? It was barely pink inside yes tender and juicy but more a sweet "Back Bacon". I was hoping for more red and ham flavored like the ribs the other night. So, what do you do with a city ham to make it taste good? Score it, add cloves, bake it low and slow with honey/apple juice/butter, open it up, add a sweet Satsuma maple glaze (man I would Labrador pooh with this glaze on it!), and cook it on Medium High. Added glaze every 15mins. till it was all happy. Oddly enough I was afraid I would lose tender and juicy but it is tender and juicy.
When I bake the larger one, I'll include pictures of it. You can't see it with the short piece too much but its a really nice presentation with a red color. But what is important is the taste.... I am happy, this recipe going into the file!
I am happy with it. The Satsuma Maple glaze is excellent too!
Thanks for checking it out. I give it 4.5 stars, two weeks eats up .5 stars.
It might be a grinder?
It might be a submarine?
It might be a hoagie?
Nay nay..... it is south Louisiana and we call 'em Poboys! Dressed Ham & Cheese!
Mmmmmmmm.....Guuuuuuud!
It might be a submarine?
It might be a hoagie?
Nay nay..... it is south Louisiana and we call 'em Poboys! Dressed Ham & Cheese!
Mmmmmmmm.....Guuuuuuud!
themule69
Epic Pitmaster
themule69
Epic Pitmaster
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