Search results for query: ham

...I'm impress at how quiet it is and how well it cools... It's supposed to heat also... Had a nice Ice Cream cake... Still eatin' on it... Ham hocks and Lima beans... Got one more meal and it's done... Had a wild Turkey to sip on... Smoke from the fires is lessening... Could have...

https://www.smokingmeatforums.com/threads/picnic-ham-cold-smoked-injected-using-my-method-money-sliced.285882/ https://www.smokingmeatforums.com/threads/5-days-from-picnic-to-ham.296135/ https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/

Use my method... It makes the best ham several folks have ever tasted.. https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/ https://www.smokingmeatforums.com/search/6680329/?q=ham&c[users]=daveomak&o=relevance

https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/ https://www.smokingmeatforums.com/threads/ham-easy-peasy-no-mess-disclaimer-money.276489/

...felt great... When I ran out of pills, I told the doc how much good they did and I thought he should give me a refill... Holey ke-rap, he almost screamed at me NO !!! Well, I'm about to make a daveomak ham from a boneless butt... Hope your pain is gone and you can attack your garden... Dave

It makes a better ham than it cleans stuff...

BE SURE to use only Other veggie stocks do NOT have the same flavor profile and in my opinion, the ham SUCKS...

When I worked at a family-owned premium meat processing plant, BF ham was a process meat product similar to SPAM... Boneless processed hunks of pig... seasoned, packed into a bag and vacuumed tumbled for around 12 hours to extract the proteins and glue the hunks into a perfect formed ham...

This is a WINNER !!!! Yep, I used my go-to ham injection... I do not think this butt was ever frozen... Makes a BIG difference when injection curing.. The difference is definitely noticeable... In picnics also.... typical 10% injection... 14 days in the refer being cured... Light cold...

Many folks found other brands had an off flavor in this recipe... The Kitchen Basics seemed to be the best flavor of veggie stock... 14 days gave the best flavor when curing the pig... When trying a new recipe, it is best to follow the recipe to the letter the first time you try it...

...You probably haven't been on here long enough to recognize that side of folks... My testing methods and ingredients came up with the BEST ham I have ever eaten... I shared the recipe with the members on the forum... That's what most of us do... If I have a BAD result, I share that also...

(1) HAM from fresh picnics.. update 10/21 ... MONEY .. | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth! (1) Picnic shoulder into a ham..... 9/13 update MONEY !!!! | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

Ram, morninig... Weigh out 10% of the ham weight in distilled water.. Add the STPP, dissolve, then the other ingredients as listed.. Lets call it an "internal brine"... No need to wait or assume all the ingredients get to the bone... You have put them there.. Bag the hams then refrigerate...

It's my GO-TO recipe for ham also...

...0.25% (0.0025) cure#1.... ~10 grams cure#1 It's my opinion, you do not have to adjust for the soup stock when calculating amounts... Everything is inside the meat.. Sam, morning, I'll do a short rundown on the calculation... 9# ham X 454 grams per # = 4,086 grams 4,086 X 10% (0.10) = 409...

It's the same amount of work and time to do extra... Bacon, tongue and ham in my smoker... Be sure you have a recipe you really like.....

Use by date, texture and it was in the refer case.. Off gassing from the wood burned.. Electrics generally don't give smoke rings,,. Check my older ham threads also... (12) ~5 days from Picnic to Ham.... | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!

...days is about right... Kitchen Basics unsalted veggie stock is about the best stock you can use for excellent flavor... ~5 days from Picnic to Ham.... | Smoking Meat Forums - The Best Smoking Meat Forum On Earth! Pork loin... faomheart style.... Canadian bacon, made in America... Recipe...

Pellets turned to dust... Tray elevated to allow for better air flow to allow for better burning... Mailbox and aluminum duct for a cool place to allow for condensate of tars etc... and cooling... Creosote condensed on inside of mailbox.... Nice clean meat that tastes awesome.....

I might try it... Your ham could taste like yard bird... Some folks have tried other brands of vegetable stock... Said it wasn't so good... I'd also stick with Kitchen Basics...