Add hooks for hanging stuff in MES

[zwiller]

Cranked her up to finish, pulled and rested, and headed to the party. Throughout the smoke, IT was strangely quite uniform. Definitely best yet but I think it needs more smoke. I think I will add a cold smoke stage. Thanks again fellas and Happy Easter. Time for a nap...

 

[chopsaw]

That looks fantastic . Great color . What did you cure that with ? What method ,,,

 

[zwiller]

Thanks, yes happy with color and netting/hang results. I don't need to tell you but man the moisture... There is some lighter meat from the other end. Method was based on Dave Omak injection weight based but with apple juice and msg. Store bought ham was just a little better and smokier. I went 1.5% salt and think I will bump to 1.8% next time. Also think I might try a week rest. I am aiming for a bacon meets ham thing for my CB. Disco claims most store bought stuff is injected with smoke so the results I am after might be hard to pull off. That said, I never did a real long ham bacon smoke so I need to rule that out. Any ideas?

 

[indaswamp]

Cold smoke 32 hours <70* @ 50~80% humidity...perfect smoke penetration conditions and it will go deep into the meat.
Then finish however you like. 130* for a warm smoke or crank to 250~275 when the INT reaches 100 like I do....very very juicy.....

 

[indaswamp]

I just finished cold smoking some BBB using butt fat caps. Cold smoked like above for 36 hours... very happy with the color and deep smoke penetration.