or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › HAM from fresh picnics.. update 10/21 ... MONEY ..
New Posts  All Forums:Forum Nav:

HAM from fresh picnics.. update 10/21 ... MONEY .. - Page 2

post #21 of 46
Thread Starter 
The bags make is nice to hang the meat......


post #22 of 46

Dave your MES looks like it is well seasoned! I like the bags. I opted not to use them last time out of convenience but I am going to order some for the next ham smoke. 

post #23 of 46
Thread Starter 
I'm hoping the smoke penetrates as well as without the bags... I can't see where it would be much different... time will tell...
post #24 of 46

Dave, I just had a brain fart, what was the old commercial, " yadda yadda yadda  its in the bag!" Probably if I could remember the yadda's I would know the commercial. Trash bags? Turkey cooking bag?

post #25 of 46

:popcorn

post #26 of 46
Thread Starter 
Morning.... Well, the picnic hams are hanging in the smoker now to cool... that should "trap" the moisture or whatever it does, when you let meat rest after cooking.... turned the smoker up to 275 for the last few hours this AM, with the exhaust closed, to get the meat temp up to 165.... turned the heat off at 162 and the ham IT got up to 168 deg, F.... smoker now is at 106 and the ham is still at 168.... Think I will wait for the IT to get around 120 ish before removing and finish cooling on a rack in the kitchen... Note: should have only raised the smoker temp to 190 ish... Don't know what I was thinking at 5 AM... that temp 275 is too high....

Looks kind of good to me.....



Edited by DaveOmak - 10/27/15 at 9:21am
post #27 of 46
Thread Starter 
WINNER !!!! WINNER !!! except for the netting sticking to the meat.... Fortunately we got to strip the netting and have ham snacks this morning.... Juicy/moist meat... salt is good...
I recommend stripping the netting while the meat is hot to see if it comes off any better than the luck we had...
I just put a new florescent fixture in the kitchen.. has a weird color to it.... the meat's a beautiful cured pink color.... Bones and hide for beans... Another keeper recipe....

After we cut it up I will decide on if I should skin the leg before doing this again, like I did on the previous ham.... with Brides permission, of course....


.. ..


.. ..
post #28 of 46

Dave that is impressive Thanks for all the details.Thanks for sharing

Richie

 

:points:

post #29 of 46

Very nice, Dave. Oh man, now I am hungry again.

post #30 of 46

Great thread, Dave!

 

Point

 

Disco

post #31 of 46

Great looking hams Dave!

post #32 of 46

Nice job Dave !

 

I have recently been doing the same thing myself, turning picnics into hams. I removed the skin on the first 2 that I did, so that I could render down and keep the fat. After smoking, I cooled them over night in the fridge with the netting still on and had no problems removing the netting.  Might be the rendering fat and softer skin is attaching to the netting more securely after cooling down or maybe try using something similar to peel eeze on the netting would help ? I don't know.

I do have 4 more shoulders curing right now I'm going to smoke up for Thanksgiving gifts.

 

Thanks for sharing your great pictures with all of us and I heartily agree these hams are MONEY !

 

Here's a pic of the skinned hams next day after the netting was removed after cooling over night.

 

post #33 of 46
Thread Starter 
Quote:
Originally Posted by Bad Santa View Post

Nice job Dave !

I have recently been doing the same thing myself, turning picnics into hams. I removed the skin on the first 2 that I did, so that I could render down and keep the fat. After smoking, I cooled them over night in the fridge with the netting still on and had no problems removing the netting.  Might be the rendering fat and softer skin is attaching to the netting more securely after cooling down or maybe try using something similar to peel eeze on the netting would help ? I don't know.
I do have 4 more shoulders curing right now I'm going to smoke up for Thanksgiving gifts.

Thanks for sharing your great pictures with all of us and I heartily agree these hams are MONEY !

Here's a pic of the skinned hams next day after the netting was removed after cooling over night.




Did you use peel-eze or something like it....
post #34 of 46

Looks great Dave.

 

I like the skin on, why? Because when I reheat it to serve, I score it and add some jelly. Spicy peach? Apple? Kumquat? etc etc...The skin becomes exceptionally tender and all that warmed skin and (dare I say it?) fat! Ambrosia. The salt of the ham off-set by the sweet of the glaze.

 

I am getting excited just thinking about it!

 

Great job Dave!  

post #35 of 46

No, I've never used any anything on the stockings. I wasn't sure if the stockings would come off the hams easily or not, with or without the skin on. I was more or less shooting in the dark on these. I had thought to myself, should I or shouldn't I use some kind of a anti stick solution like peel eez  for jerky racks etc. on the linen stockings, but I just went ahead and rolled the dice.

post #36 of 46
Nice work! Those look awesome!
post #37 of 46

Oh my...

:points:

post #38 of 46
Thread Starter 
Quote:
Originally Posted by SEGURAGREENWAVE View Post

Nice work! Those look awesome!

Quote:
Originally Posted by BDSkelly View Post

Oh my...
points.gif



Thanks men..... appreciate it...
post #39 of 46

abso-freaking lutely! looks awesome! well done Dave!

post #40 of 46

Dang it Dave you Nailed it looks great!!!! Now for some sammies and Navy Bean soup with some of those left over pieces in it :drool:

 

Very Nice!!!! 

 

A full smoker is a happy smoker 

 

DS
 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › HAM from fresh picnics.. update 10/21 ... MONEY ..