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~4wk Cured Tasso Ham (butt), ~3wk cured spare ribs

Hamdrew

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Bought a real old, very much salvageable offset cheap yesterday. Once I got done burning off the cobwebs and wasp nests, figured I shouldn't let the coals go to waste..

Pretty much just Pop's brine. About 1c salt and about 1c sugar/gallon, but I used 1c of strawberry jelly instead of any sugars. Used this old jar of "Chicago Steak Seasoning" thats pretty much SPGO and Worstercheshire by my palate for both the ham and ribs.

Ribs I also had Sichuan peppercorns in the brine. I will have to revisit them today, but last night was noticeable. AFTER I forgot about it, LOL. Couldn't taste the (very) hot sauce's heat, kept adding more to a rib. Got to the next rib and all of that heat hit me.
 

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pc farmer

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Looks great. Been awhile since i have cured ribs. The ham, wow.
 

HalfSmoked

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Nice looking process there sure could chow down on some of that. Never thought about brining ribs sounds interesting.

Warren
 

HalfSmoked

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Thanks for the like Hamdrew it is appreciated.

Thanks for the idea of brining ribs also.

Warren
 

Hamdrew

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Nice looking process there sure could chow down on some of that. Never thought about brining ribs sounds interesting.

Warren
I think 3 days is the sweet spot. These were cured so long that they stalled for hours. Threw em in the oven at 345* for an hour to finally finish as it was 9pm. I did have the temps too low, but I have tried both 1 and 2wk cure with the same results.

That ham stalled forever, too. It was only ~15min off the heat when I sliced it for that pic. I used a carving fork, but that knife is dull.


Thanks everyone. Tastes even better today.
 

SmokinAl

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Everything looks absolutely delicious!
Nicely done!!
Al
 

Hamdrew

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Pulled the rib meat and made some midwest-cajun cubanos tonight (and about the best mac salad ive ever had)

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Thats swiss american cheese, btw (think subway's "swiss"). not very funky but it sure is melty.
 

forktender

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Damn, everything looks great, but those sandwiches look flat out awesome.
Nice work.
Dan
 

Hamdrew

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greek mac salad= hidden valley spicy ranch packet, boar's head deli dressing (hoagie oil), my proprietary delicious greek dressing, sugar, roasted+peeled jalapenos, pepper, more dill, sour cream, no-salt cavender's, cayenne, minced shallots, cucumber, and a tiny bit of a ghost+scorpion+reaper+worstercheshire hot sauce i made
 

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