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  1. viper1

    my little garden

    Well a Beautiful day to day and got an itch. So i saddled up the tractor and plow and started. To my surprise it was dry enough to plow and roto till. So thought i'd show you my small gardens. Didn't do the strawberry garden yet but got the veggy garden, the deer's garden and the neighbors...
  2. viper1

    Well starting My Ham! /pics

    Just a update. I cut a hunk off before slicing and the wife heated it up and glazed it using the glaze with the recipe. It was tremendous! Now she wants a large on for Easter. Well got three more Boneless ones that I de boned. When i bought two full rear legs or Hams how ever you want to call...
  3. viper1

    ET-732 Smoker Probe Question

    I don't like the clip and prefer to put mine at the bottom of my meat. Usually just put thru the rack and let hang. Found its better for me if the cabinet probe isn't real close to any thing. Wall,meat,rack as it will pick radiant heat from them up also. When I hang bacon,ham or chicken I use a...
  4. viper1

    Operation Easter Ham

    Well not sure what you mean by a. Real bone in. This was half a real bone in real rear leg. Hone in isn't any different. As this ones injected also unlike a butt. I chose bone out so I could slice easily on slicer. Don't understand why any one would think it was hard. Pap was doing these things...
  5. viper1

    Operation Easter Ham

    I also have to disagree there is nothing hard or difficult with curing and smoking a ham. Look at my last posts I just did one. It's easy as long as you have the time to brine and cure. They do taste better then any ham you'll buy done. Smoking a pre cooked one is fine if thats all you want. But...
  6. viper1

    Well starting My Ham! /pics

    Think I'm going to have a Ham and cheese sandwich. So enjoy.
  7. viper1

    Well starting My Ham! /pics

    Thanks for all the kind words. . Well time to slice her up. So dig out the slicer and here we go. Did save a small piece for supper for me and the wife. Also the chips and some fat saved for beans and other things. Soup beans and Ham probably. yeah! Then a nice close up. A little...
  8. viper1

    Well starting My Ham! /pics

    Well all ready for bed in the cold.
  9. viper1

    Well starting My Ham! /pics

    Well 3:00 am the Ham came out of the cure and sat at room temp till smoker got to 350 degrees. dried it out for 4 hours turned the Ham then kicked it up to 140 degrees and rolled smoke for 4 hours. Then turned Ham again Then proceeded kicking temps 10 degrees up every 1.5 hours till the temp was...
  10. viper1

    Am I the only one that trolls the supermarket for discounted meats?

    Oh yeah you guys are sick and addicted but not me. I started this as a hobby. Then I found I could save big cash by doing my own process and curing of meats. Of coarse then I found out I could save even more buying in quantity's. Now I find buying hogs and butchering is cheapest of all. Oh yes I...
  11. viper1

    Maverick or Not?

    Heat shrink helps but wont completely help with the moisture as the RTV silicon. By the way it is food safe too.
  12. viper1

    Maverick or Not?

    Wouldnt trade my Maverick 732 for any. One tip is to seal the probes. Use a high temp red permatex RTV silicon. Work into the connection where wire meats probe and then a light coating on the out side. Biggest proble they have is probes going bad because of moisture in smoker. I never cook...
  13. viper1

    Been getting bored waiting on ham so........

    No I posted them to share. About grinding and stuffing.. Well money dictates it all. I started with a kitchaid mixer and grinder attachment. But a good 1/2 to 1 hp. grinder is a good size to have. I have a #12 which is the size of your grinder not the power. the bigger number the faster they...
  14. viper1

    Been getting bored waiting on ham so........

    No never tried wine. But will some day. I started in thinking no changes but didn't have so I subbed. But it is great. And yes it is a old recipe but a very good one. They also used to can these in jars with no pressure cookers. Some people still do! They pour between 1-2 inches or with in 1...
  15. viper1

    Been getting bored waiting on ham so........

    Sorry your right and I don't know how to delete so i'll just re post. Ah yes very close to me. I always do a small batch of 2-5 lbs to taste whether or not i like it. Now my wife says its too sweet but she's almost a vegetarian and never eats much meat. This is my Aunts Italian Mild Sauage. Her...
  16. viper1

    Been getting bored waiting on ham so........

    Well got it out and started stuffing. Found some pork casings at my butcher shop. I had a few blow outs but all in all went ok. First things first thought. This first pic is probably the most important on of yesterday after all that processing. Yep cleaning up the tools to make sure they stay...
  17. viper1

    Been getting bored waiting on ham so........

    This is the Brat recipe i used also. Wisconsin type Bratwurst- A johnsonville type clone...or a close as we can get. 2-lbs Pork butt 3/4 lb. Pork fat 3Tbs.+1 1/2 tsp. Corn syrup 2 1/2 tsp. Salt 1 1/2 tsp. White Sugar 1 tsp. MSG (accent) or if...
  18. viper1

    Been getting bored waiting on ham so........

    Well hope you like it. I don't like mixes much! I usually only use them to get a idea of what Flavor I want. I prefer to get a recipe worked out and I can tweak it to my taste. With all the company's closing these days, you get use to a mix then there gone and your MIA! Those that buy from the...
  19. viper1

    Been getting bored waiting on ham so........

    Here is the first recipe. Well believe it's the lem poli recipe or real close.. Here it is. I just got done mixing the spices for it and Italian mild. Will mix with meat and check in the morning or two. Got to go try get some Pork casings tomorrow. I guess I messed up with the Italian but when...
  20. viper1

    Been getting bored waiting on ham so........

    Well going to catch up on whats going on. Well Ham is about ready to start smoking but I'm getting bored. So I'm making a small batch 3 lb batch of Wisconsin Brats. Their a lot like the Johnsonville brats. And a batch of My family's mild Italian sausage. Well took for ever to get this recipe...
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