ham
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Busy Day Smoking in the Rain Yesterday
Well not THAT busy. Mostly just standing around and drinking a little whiskey. Was pretty busy about a week and a half ago. Cured two hams; a sweetheart made with the top round as well as a bigger one (split in half) with the rest of the round. Bacon'd two of the bellies and threw the hock in...- fajitapot
- Thread
- bacon ham
- Replies: 2
- Forum: Hot Smoked Bacon
-
Is It Safe (Would you eat it)?
Merry Christmas everyone! Just looking for a little advice if anyone is trolling these pages on Christmas. I'm worried that I should just toss my Christmas ham but there are many variables so I want to get some advice. I'm not sure how this went terribly wrong. Had a recipe from a world class... -
Smokehouse build
Starting this build in July. Finished all my metal work yesterday and put fire to it today. Finally cold enough here in Kansas to be able to get some cold smoke rolling! -
Bacon-wrapped, Stuffed Apples (Q-view and Recipe) - October 2018 Throwdown Judges' Choice
I'm honored to be the Judges' Choice Winner of the October Throwdown! Thanks again to the judges, @bmudd14474 for coordinating the competition, @TomKnollRFV for drumming up enthusiasm and encouraging everyone to enter, and @bvbull200 and @TulsaJeff for putting up great prizes! Without...- KrisUpInSmoke
- Thread
- apple bacon wrapped ham stuffed throwdown
- Replies: 10
- Forum: Pork
-
2018 curing. Part one.
We sent a home raised pig to the butcher 3 weeks ago. 330 lb live weight. They butchered and cut the meat and ground the saisage for 75 bucks. I got the 2 hindquarters , both bacons and a whole shoulder to cure. The hindquarters weight was 27 lbs, the bacons were 11 lb and the shoulder was 22... -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
I've been injecting hams to cure for some time... decided I needed a needle to get to all parts from one side... No flipping, no turning, here it its.... 5" , #14 gauge blunt/sharpened needle.. Found this picnic at w-m that has NOT been injected... The paper towel is sprayed with vinegar... -
Is my country ham spoiled????
Two years hanging in the smokehouse, I pulled a ham for new years this year stripped off the fat (OK, first big mistake, but that's smoke up the chimney) but due to a family emergency, I had to wrap it in aluminum foil and put it on our back porch which is unheated. I figured to pull it out in...- seadog92
- Thread
- curing dry cure ham
- Replies: 1
- Forum: Food Safety
-
New BBQ restaurant in the works
Good morning Wisconsin, My brother and I are spooling up for a restaurant space, we have farted around making central Texas style bbq for a couple years now and thought we would give it a go. We are currently running (1) 500 gallon homemade offset stick burner and (1) 1000 gallon homemade offset...- Norm Kopesky @ CBM
- Thread
- bacon beef short ribs brisket catering ham homemade smoker offset pulled pork turkey wisconsin
- Replies: 1
- Forum: Wisconsin Members
-
Canadian Bacon - Disappointing Result
For I don't know how many years now, several times a year I would make Canadian Bacon based on a thread started by Woodcutter: https://www.smokingmeatforums.com/threads/canadian-bacon-using-pops-brine-2nd-try.136954/ Just used standard pork loins cut into 4 or 5 pieces. Used this brine: Recipe... -
Ham Questions
I have a question about ham. We got a pig butchered at the local butcher a while ago, and there were some hams wrapped up in butcher paper. They don't look like they are pre-cooked or smoked, just cured as it is pink. Looks like a picnic ham. If it is only cured (to get the pink color) how... -
Boneless Butt Ham
8lb pork butt , cut the bone out and stuffed in the net . Used the " Omak attack " injection . In a 2 gallon bag , and in the fridge for 10 days . Out of the bag on day 9 , rinsed , dried and back in fridge overnight . In MES 30 at 6 am temp set at 130 . started smoke at 8:00 . 12" tube... -
Smoked ham with the kid
Thought I would share. We picked up a cured ham from the butcher today. Not smoked or cooked. The boy and I made a brine to soak in for 86 hours to try and get some moisture in. He injected it to try and build a flavour profile, and push that moisture inside. Smoked today for 6 hours at... -
H
First time smoking a ham.. need input
This is my first time smoking a ham and there are so many different ways to do it, I need some input on how to get the results I'm looking for. I have a 7.4lb green ham. Uncured, unsmoked, uncooked, skin off and bone out. I'm looking to slice this into lunch meat as a final result. How should...- Hethercass1
- Thread
- ham
- Replies: 12
- Forum: Pork
-
C
Smoking a fresh Ham
I am planing to smoke a fresh Ham for Christmas. So far the plan is to put it on the smoker at 8pm Sunday until 3am at about 180 degrees with cherry wood. And then the following morning put it on the charcoal with hickory at about 350 degrees until it reaches the recommended 160 degrees adding... -
Looking for ideas on pork shank
I have been put in charge of smoking the ham for my office Christmas party and I'm looking for ideas on how to get the job done. This is a pork shank from a wild pig and the guy who killed and processed it brined it before freezing. I have always done double smoked hams but never a raw one. Do... -
N
Double smoked ham w/ duck fat drippings
Long time lurker just created an account. Going to be double smoking a ham tomorrow and will be loosely following Bears delicious sounding recipe. Since I also have a duck thawed, I was thinking about instead of using the ham skin and fat above the ham to render on it, using a duck instead and... -
L
Smoked Uncured Ham?
Hi all, I am new to the site and probably a novice at best when it comes to smoking. I have done chicken, ribs, pork butt, and roasts before in a smoker but never ham. I wanted to try a ham for thanksgiving breakfast, as it is tradition to have ham, eggs, and mimosas as we wait for the turkey to...- Livelong07
- Thread
- ham pork thanksgiving
- Replies: 13
- Forum: Pork
-
Fresh Pork Leg To Easter Ham II
This is the second time I've done a hind leg of pork into a cured and smoked ham for Easter! (The first: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham) After picking up a bottom round beef roast for corned beef and pastrami, I also ordered, well in advance, a fresh ham... -
Cold smoked ham continued, ham quesadillas on the flat top, qview!!
If you missed my thread on cold smoked ham here is the link: Click here. We had a little ham left over after eating it for breakfast, lunch, & dinner. So why not quesadillas. Here we go! 2 large flour tortillas, 1 chopped onion, 3/4 cup chopped pickled jalapenos, 4 slices Swiss cheese, 1 1/2... -
Cold Smoked Ham, qview
We were at the grocery store a couple of weeks ago & were hungry for ham sandwiches. Instead of buying a few slices in the deli I found a real nice boneless half ham. No trimming needed, already cooked ready to slice. Sliced it up & it was a very good ham, but it didn't have much smoke flavor...
