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anyone learn how to acheve that ham like state in smoked meats

post #1 of 57
Thread Starter 
just wondering if anyone else had figured that out yet? but you know what i mean, go to th fair and the turkey legs are like ham, ribs so perfict the must have come from a food replacator :-)
post #2 of 57
Just one word - Cure.
post #3 of 57
What he saidbiggrin.gif.

Check this out, may find it interesting.

post #4 of 57
yep - that be the word ~
post #5 of 57
Mortons tender quick, easy and safe.
post #6 of 57
Thread Starter 
doesnt have to be a cure at at all,
think whats the best smokehouse you know, (large enough to be a walk in) and whats he temps that they use? not the 250 that we use.

youve seen pics here of really deep smoke rings, how did they get that? and it looked like ham and it was moist right.
post #7 of 57
Thread Starter 
so a shallow smoke ring is cooked at?

and a deep smoke ring is cooked at?
post #8 of 57
pike - the smoke ring is most active at temperatures around 120 degrees. after 120 it pretty much stops and by 140 the chemical reactions that cause it cease to exist.

from the bbqfaq (http://www.eaglequest.com/~bbq/):

or, as has been said, you can use a cure.
post #9 of 57
Thread Starter 
wise man, you hit the nail on the head, now put 2 and 2 together and answere my question.
post #10 of 57
Thread Starter 
you really didnt need the quote, what you said was on topic
post #11 of 57
i did the homework, pike - you go ahead and turn in the paper and get the grade! icon_wink.gif
post #12 of 57
Thread Starter 
this is basic 1800's smoking 101, its right there in your hand, tell me how its done.
post #13 of 57
Thread Starter 
dont blame you if you slap yourself silly;-)

meat stops taking in smoke at 140, keep the meat below 140 and it will take in the smoke all the way, oneway its done is in a smoke house kept at 120 - 140, takes days for any meat to get to 140 deg and byy then its acheved perfection.

this can be done in the smoke house to the virtacale smokers,

so doi ge a nobele prize :-) LOL
post #14 of 57
Thread Starter 
dont feel bad it too me a whole summer to see something so simple and a alot of meat :-)
post #15 of 57
pike - not sure what you're saying - i get the whole 140 thing but the smoke ring and smoke flavor penetration are two different thngs.
post #16 of 57
Thread Starter 
ok thought you seen it

deep smoke ring were formed when the meat was kept below the 140 range and the ring goes deeper, in turn that smoke ring when goes deeper changes the meat into that ham like state, leaser heat, smoke=a beter outcome in meat,
post #17 of 57
yep, i get all that, and agree, but the smoke ring has a flavor of its own that can be "added" (for lack of a better word) to the flavor and aroma of the smoke itself. the smoke ring flavor stops at 140, yep - but the smoke itself can still be putting flavor into the food long after, no?

the other issue is the nitrates (or is it nitrites? or both?) that cause the smoke ring. they are present in wood smoke but also in cure, therefore it seems that a cure would work just as well as smoke for the smoke ring and its flavor. i have seen this with the jerky and sausages i have made. the smoke itself can add to the smoke ring, but only up to 140 degrees of course. but aside from the smoke ring, it also adds to the flavor.

in the old days, they simply did it without the cure - using salt that had natural curing agensts in its impurities. italy, spain, england, switzerland, the pennsylvania dutch (germans, actually), the butchers of smithfield, virginia, even the boers in south africa all used the cure to do this to meat. sometimes without smoke, but usually with smoke.

i think we're saying the same thing here, just from two different angles, perhaps?
post #18 of 57
Thread Starter 
i uderstand you want to intaragete a newbie on what he knows, imm 43 born in 1966 anda family thats from the old age, ive got a smke house in the back yard but the thing is alotf that can be done in a GOSM or other type ofvirtacaal smker with goodresults id liketo share ith other people,
post #19 of 57
pike - i ain't trying to argue here - i'll argue about a lot of thnigs but when it comes to discussions like this, i am trying to learn. you mentioned 1800s smoking 101, and so i looked around and found quite a few examples in quite a few cultures where similar methods evolved. cure (in the form of salt or a commercial cure) plus smoke = great stuff.

i have always been under the impression, both from my own experience and from reading, that smoke ring flavor and smoke flavor are two different things.

here's some food for thought - the old saying about the sweetest meat being near the bone isn't an accident.
post #20 of 57
Thread Starter 
your a good diplomate i must say, i take from the old world andput it into today and say you can do this, not the crap postad yesterday and its law today.

here ae some ribs smked the old way andsmoked in aGOSM

By null at 2010-01-22

smoke ring is all theway through
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