Holiday Hams/Bacon

[SmokinEdge]

About #45 of loin hams and #15 pork belly that we are doing for Christmas presents. Just loaded and warming up to dry then smoke. This will take the rest of the day.

 

[mr mac]

About #45 of loin hams and #15 pork belly that we are doing for Christmas presents. Just loaded and warming up to dry then smoke. This will take the rest of the day.

I'll be building a smokehouse similar to yours this spring for when we butcher our next beef.

 

[thirdeye]

Nice, those will make great gifts.

This year my Santa-Que presents will be 5 or 6 carver hams that I flavor smoke, smoked Tillamook cheddar, and a couple of friends want steelhead. Mrs ~t~ will be baking loaves of Jewish rye.

 

[617Smoker]

About #45 of loin hams and #15 pork belly that we are doing for Christmas presents. Just loaded and warming up to dry then smoke. This will take the rest of the day.

View attachment 682944

Looks great. I am doing belly bacon and I have a pork loin in a wet brine all to hot smoke next weekend.
I was going to slice the loin and package as Canadian Bacon-do you do something different? I had to heard of loin hams before.

 

[SmokinEdge]

I'll be building a smokehouse similar to yours this spring for when we butcher our next beef.

You will enjoy that. Very useful if you like playing with meats.

Nice, those will make great gifts.

This year my Santa-Que presents will be 5 or 6 carver hams that I flavor smoke, smoked Tillamook cheddar, and a couple of friends want steelhead. Mrs ~t~ will be baking loaves of Jewish rye.
View attachment 682948

Those look fantastic Wayne. That cheese and rye sound great to.

Looks great. I am doing belly bacon and I have a pork loin in a wet brine all to hot smoke next weekend.
I was going to slice the loin and package as Canadian Bacon-do you do something different? I had to heard of loin hams before.

These are about 4.5 lb. Loin roasts that are cured but I rub them a day or so before smoking with a Black Forest old recipe of sugar, cardamom, mace, nutmeg white pepper and allspice. They are covered in the spice mixture like a sugar doughnut, then set in the fridge a day to dissolve the sugar and set the spices to the meat then smoked to 145F IT. We give these, as is, so folks can warm them up, cut thicker like ham or they can slice thinner and fry, it’s great for breakfast But also great sliced about 1/2” thick and added to a supper meal.

 

[SmokinEdge]

About 5 hours in, bacon is about to come out, the hams are coming along. The cherry/pecan has worked it’s magic.

 

[smokerjim]

That's some good looking stuff!

 

[SmokinEdge]

6 hours in and just shy of 120F IT on the hams. Bump the temp to 170-ish and hope we finish before dark.

 

[617Smoker]

You will enjoy that. Very useful if you like playing with meats.


Those look fantastic Wayne. That cheese and rye sound great to.


These are about 4.5 lb. Loin roasts that are cured but I rub them a day or so before smoking with a Black Forest old recipe of sugar, cardamom, mace, nutmeg white pepper and allspice. They are covered in the spice mixture like a sugar doughnut, then set in the fridge a day to dissolve the sugar and set the spices to the meat then smoked to 145F IT. We give these, as is, so folks can warm them up, cut thicker like ham or they can slice thinner and fry, it’s great for breakfast But also great sliced about 1/2” thick and added to a supper meal.

That’s a great idea I was going to slice it all but I’ll give at least some whole

 

[DougE]

Good stuff! I love the color cherry imparts.

 

[thirdeye]

Pro move with the bacon hangers in your smokehouse . Paul Kirk hangs briskets with them.

I'm still using the old-skool "Grandpa" method, using a hog-trussing needle and butchers string. It makes them easy to handle when I do 2X and 3X smokes rotating in and out of the beer fridge.

And I'm now a fan of using the elastic netting when smoking loin hams. I kind of like the subtle pattern they leave.

 

[SmokinEdge]

Pro move with the bacon hangers in your smokehouse . Paul Kirk hangs briskets with them.
View attachment 682993

I'm still using the old-skool "Grandpa" method, using a hog-trussing needle and butchers string. It makes them easy to handle when I do 2X and 3X smokes rotating in and out of the beer fridge.
View attachment 682994

And I'm now a fan of using the elastic netting when smoking loin hams. I kind of like the subtle pattern they leave.
View attachment 682995 View attachment 682996

All perfect methods. Nice work Sir. The bacon hangers are the bee’s knee’s. So much easier and very much worth the money.

The ham hooks are my favorite. They grab the knot of the netting and hold them perfectly. I use those on everything netted but today ran a bit short on the hams.

 

[Fueling Around]

Awesome job Eric.

I should step up my game and get the bacon hangers.
Beats my repurposed skewer method?

Looks great. I am doing belly bacon and I have a pork loin in a wet brine all to hot smoke next weekend.
I was going to slice the loin and package as Canadian Bacon-do you do something different? I had to heard of loin hams before.

Really depends on your recipient. I prefer to gift loin ham whole so they can use it as they want.
However, some people are lazy and if it doesn't come pre-sliced they won't eat it.

 

[SmokinEdge]

Was busy but got a shot of some of the hams after removing the net and while we were vac sealing them.

A small chef’s sample.