Butts were on sale, bought a couple of CryoPacs. I debones and froze awaiting cold weather. But I thought I'd cut off a chuck, cure it, cold smoke it, then either cook it or re-smoke it.
Brine was simple Pops, plus some fresh garlic, bay and some maple extract. Fit perfectly in the tupperware.
The above is after 3 weeks.
You know me, I like everything nice and tidy or tighty?
Fired up the auxillary smoke generator, hickory and apple
Pulled the chip tray to clean and load, doing hickory and apple chips to go with the pellets. Thought i would show the burn of the pecan shells from my last smoke. Too many of thise old bo good pecans will make the meats untastee, but this one didn't.
I threw the piece of that little piggie in the smoker with the lit pellet smoker. I am actually seeing the perfect neiche for it now. It starts and ends the smoke, and smokes thru the main absorption temps. I install the chip tray hopefully about 90 IT where its really does a beautiful job amacking the pick with smoke and flavor.
Open latch, door cracked
Vent fully open. Door cracked, vent full open, temp at 250 for the first hours to de-water.
After an hour of pellet smoke, setting in the chip tray and reducing the box to 120 degrees.
Close the door.
Adjust the vent.
Note the increased smoke content when the box dropped temp and the the chips where ignited. Looking nice after the first hours. Planning a three hours smoke now.
After 4 hours total smoke, apple/hickory Highest IT 129 degrees.
I pulled it, let it rest, wrapped in foil and into the fridge. I don't believe I have ever enjoyed the hickory apple smoke snell on a piece of meat as much. It was exceptional!
Not sure if I am going to re-smoke and go to Pulled pork, maybe now bake it and slice it, Awwww........ the possibilities! A honey Satsuma glaze with little whole cloves stuffed in the diamonds after scoring the fat cap? This is easiest looking piece of ham I have ever had with that fat cap.
So what was for supper?
Homemade Smoked Cajun Sausage, 20/24 gulf white shrimps, and jumbo lump crab meat GUMBO. Just enlarge it and look, I got a pint canfresh frozen for 9.00. If I would have know it was going to be for real, I would have bought cases! The crabs, the fresh shrimp, the light roux, its one of the sweetest tasting gumbo's you can cook, one one sweeter is lobster tail.
When I cook the ham I will return with updates! Its just like a huge slab of bacon, LOL I guess it really is buckboard bacon, isn't it. The meat and the fat just fekt like at any second it would turn liquid, it jiggled like jello! I miss bacon!!!!!
Brine was simple Pops, plus some fresh garlic, bay and some maple extract. Fit perfectly in the tupperware.
The above is after 3 weeks.
You know me, I like everything nice and tidy or tighty?
Fired up the auxillary smoke generator, hickory and apple
Pulled the chip tray to clean and load, doing hickory and apple chips to go with the pellets. Thought i would show the burn of the pecan shells from my last smoke. Too many of thise old bo good pecans will make the meats untastee, but this one didn't.
I threw the piece of that little piggie in the smoker with the lit pellet smoker. I am actually seeing the perfect neiche for it now. It starts and ends the smoke, and smokes thru the main absorption temps. I install the chip tray hopefully about 90 IT where its really does a beautiful job amacking the pick with smoke and flavor.
Open latch, door cracked
Vent fully open. Door cracked, vent full open, temp at 250 for the first hours to de-water.
After an hour of pellet smoke, setting in the chip tray and reducing the box to 120 degrees.
Close the door.
Adjust the vent.
Note the increased smoke content when the box dropped temp and the the chips where ignited. Looking nice after the first hours. Planning a three hours smoke now.
After 4 hours total smoke, apple/hickory Highest IT 129 degrees.
I pulled it, let it rest, wrapped in foil and into the fridge. I don't believe I have ever enjoyed the hickory apple smoke snell on a piece of meat as much. It was exceptional!
Not sure if I am going to re-smoke and go to Pulled pork, maybe now bake it and slice it, Awwww........ the possibilities! A honey Satsuma glaze with little whole cloves stuffed in the diamonds after scoring the fat cap? This is easiest looking piece of ham I have ever had with that fat cap.
So what was for supper?
Homemade Smoked Cajun Sausage, 20/24 gulf white shrimps, and jumbo lump crab meat GUMBO. Just enlarge it and look, I got a pint canfresh frozen for 9.00. If I would have know it was going to be for real, I would have bought cases! The crabs, the fresh shrimp, the light roux, its one of the sweetest tasting gumbo's you can cook, one one sweeter is lobster tail.
When I cook the ham I will return with updates! Its just like a huge slab of bacon, LOL I guess it really is buckboard bacon, isn't it. The meat and the fat just fekt like at any second it would turn liquid, it jiggled like jello! I miss bacon!!!!!
