Thanks guys...my ham came out horrible. Took it to 150 and took it off. Rested in foil for about an hour. It was soooooo salty, however i did a fry test and it was ok. Maybe hot smoke intensifies it. Also parts were so rubbery could not be eaten. Maybe cause i was basting from the beginning...
Awesome...thanks for all the input. Hard too find on google. Most searches come up with IT to 160, but the odd one is 145, with that being the safe pork temp i got pretty confused. Its almost done....hope it turns out good for my pappy...haha
So I've finished home curing a bone in picnic and cold smoked it last night. It's now wrapped in the fridge awaiting its final hot smoke for fathers day. Does anybody have any suggestions on hot smoke procedure. Was going to use LJ sweetwood blend at 200F until internal is 140 to 150 and start...
Well....the bacon turned out really good, thanks again for all the help.
Cold smoked it for 10 Hrs with 100% apple pellets, and had tons of good smoke flavor.
The only issues I've had though, is I can't seem to get it crispy without burning it.
Tried pan fry, oven, oven with lower temp...
OK guys, some good and bad news. The good, is the final shipping cost was exactly as estimated in first conversations @ $249 (250 was estimated). I'll be posting an order invoice to show all the pricing.
The bad news is they don't have all the flavors. They mentioned they used to carry a lot of...
Excellent, I think we have enough people!
I'll PM everyone interested and get a list compiled and report back. I'm quite excited for high quality pellets at a fraction of the price. I have tried the Lumberjack pellets, (obviously lol) and they do make a huge difference!
I think it's about 1.5 to 2"......seems my next weekend will not be a bacon delightful as I had anticipated. I mean, if I understand correctly, you can under cure, but can't over cure. The down side to over curing is too salty, which can be corrected with an ice bath soak?
Well, I'l definitely report back how this one goes, but will be doing it a little different next time.
How long would you guys go?....6-7 days was in the recipe?
Maybe a little long to ensure cured properly, the fry test and water soak if needed?