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2 slices of country ham, for supper

post #1 of 6
Thread Starter 

A friend gave me some cured ham from last year's hogs. Here are a couple of slices on the pellet smoker. I've had it on smoke for about an hour and just turned it up to 250. Don't know about how long to go or if I should turn it up. If it doesn't seem done in about an hour I'll throw it in a pan to finish while I'm doing the eggs and hash browns.

 

post #2 of 6
Thread Starter 

In the pan to keep warm while the other things are ready. Man, it was good!

post #3 of 6

Looks good.  :banana_smiley:  I want some of those eggs and hash browns on my plate, though.  :icon_biggrin:

post #4 of 6
Thread Starter 

Sorry Jack,  

By the time it hit the plate I wasn't thinking about photos. I was present last winter when this hog was harvested. Pretty cool to get to enjoy it today and have friends willing to share. This real deal meat is unlike anything I've ever bought from a store and reminds me of when I was small and my family raised and worked up our own hogs.

post #5 of 6

I have a big ol' slice of city ham in the reefer. Cold smoke that sucker and make some biscuits, Pop will want eggs too. me even an old cold biscuit a hunk a smoked ham.... I am good!

 

Great looking supper.

post #6 of 6
Quote:
Originally Posted by damascusmaker View Post
 

Sorry Jack,  

By the time it hit the plate I wasn't thinking about photos. I was present last winter when this hog was harvested. Pretty cool to get to enjoy it today and have friends willing to share. This real deal meat is unlike anything I've ever bought from a store and reminds me of when I was small and my family raised and worked up our own hogs.

 

I've been in the same situation myself,  "Too hungry to think about pictures". 

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