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Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
Hey Al, A couple months ago on a Scout camping trip, my fellow Scoutmaster cousin and I smoked a couple 3 lb loins in the propane equivalent of the MES analog. Dry rubbed for 1/2 hour with a jar of McCormick rub. They came out tasting very much like ham,(to us, anyway!) though of course not as... -
Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
You guys are dangerous! I was planning on stopping at Home Depot today to pick up the 40-buck iGrill mini thermometer to monitor my Easter Ham progress tomorrow... but having spent a bit o' time reading through this forum last night, I decided I just HAD TO GET the Maverick ET-733 (not the... -
Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
Umm... actually, I have no idea what cure #1 is. In reality, I am just going to give it a heavy coating of salt and spices, wrap it tightly in saran, and keep it in the fridge for about 12 -14 hours. -
Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
- jjlnyc
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Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
For Easter, I plan on magically transforming pork loin to smoked quick-cured ham.Normally we buy ready to eat ham (Maybe Smithfield, or Kirkland, or Zabar's homemade) but my diabetic brother in law lately insists that there is sugar in all of those (I think there isn't, except in the optional... -
pork to ham stage 1.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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A Veteran Newbie...
Hi All, An odd title, yes? To explain - I am a veteran smoker, been using various kettle and and barrel smokers for years and years. I THINK I'm pretty decent at it, not like Olympic-good maybe, but certainly high praise from friends and family and fundraising events, if that's any indication... -
MES 30" Analog - temp control, smoke control
Thanks Ed - so it is the electric smoker element that determines how hot or cold the smoke is, then?- jjlnyc
- Post #5
- Forum: General Discussion
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MES 30" Analog - temp control, smoke control
Thanks! Yes, both turkeys were good - but the smoked one disappeared much more quickly than the oven-roasted one! Brine Brine Brine is the crucial key to great turkeys, IMHO As for AMNPS ...interesting... so these pellets will smolder at lower temps than chips, yes? For temps in the 250-275...- jjlnyc
- Post #3
- Forum: General Discussion
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MES 30" Analog - temp control, smoke control
- jjlnyc
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MES 30" Analog - temp control, smoke control
Ok, so I cheaped out and went for the analog not digital version (got such a deal on it I couldnt pass it up) And of course now I wish I had sprung for the extra $$ to be able to set the temp with numbers, rather than a dial that has varying shades of yellow/orange/red as the some indicator of...- jjlnyc
- Thread
- Replies: 5
- Forum: General Discussion
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smoked TG turkey.jpg
- jjlnyc
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- Album: MES 30" Analog - temp control, smoke control
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Replenishing Water, Replenishing Wood Chips? Masterbuilt 30" electric - TG Turkey
Great feedback - thank you! -
Replenishing Water, Replenishing Wood Chips? Masterbuilt 30" electric - TG Turkey
Hello Everyone, I just discovered this forum, and am VERY grateful it exists. I am a long-time "old school" smoker, having wood-chunk smoked hundred of things in my char-broil barrel smoker. Ribs, chicken, pork butt, brisket, and various other things. And done a fairly decent job, over they...
