I deboned and set into a brine cure a butt a couple a months ago. I just got back to it. This is just getting too easy and these are getting where they are pretty tastee! You impress folks when you sit down to the glazed ham with Mac & cheese maybe sweet taters, green beans? Slice it and its the best sandwich meat you ever tried, OR just chunk it up and throw it in the freezer for seasoning meat! Thats right I take my beans seriously!Red beans with ham chunks, tasso, andouille, sausage, hocks.....OMG are you not drooling yet?
Like I said it was about a two month brine, then it was patted dry, into the reefer for a couple of days to get a bit of dehydration. Oh that was after I socked it! OMG Ethyl, he socked his ham! It holds it together nicely for smoking.
I hung it in a 275 preheated smoker, vents all open, door just on latch for 45 mins. while loading the A Maze N adjustable oval tube with hickory/apple and allowing the tube to mellow out.
I added the oval, dropped the temp down to 130 degrees. That sock and a hook, Arrrggggg.... thats right mateys the hook! Makes it just ridiculously easy to smoke.
Taking on some color.
Nice color, I love the look of apple, hickory and corn cob but out of corncob < Insert pouty face here>
And the hook, it hooks into the sock perfectly. They were bought the coonaz re-engineered for maximum efficiency! Pulled after 4 hours at about 125 chamber temperature.
Foiled, with pineapple, brown sugar, a pinch of cinnamon, and a can of local sweet taters. I shouldn't have disclosed my secret, but that little bit of sweet taters does something to the meat, its a flavor mod that your mouth recognizes as missing. <shrugs> Ok, don't ask me why, I just know it works.
300 degrees for about 4 hours to an IT of 147.5 IT (LOL well its true).
I finished up with a pineapple brown sugar glaze.
I have not cut it yet but...... the "pot liquor' is amazing. nothing is over powering, the cure, the spices, slightly salty, slightly sweet. You can pleasantly identify the hickory/apple aroma, add to that the pineapple with a pinch of cinnamon from the glaze.
I am really looking forward to a taste! wish I could share the aroma in the kitchen with you.
How can you lose at just .79/lb.??
Like I said it was about a two month brine, then it was patted dry, into the reefer for a couple of days to get a bit of dehydration. Oh that was after I socked it! OMG Ethyl, he socked his ham! It holds it together nicely for smoking.
I hung it in a 275 preheated smoker, vents all open, door just on latch for 45 mins. while loading the A Maze N adjustable oval tube with hickory/apple and allowing the tube to mellow out.
I added the oval, dropped the temp down to 130 degrees. That sock and a hook, Arrrggggg.... thats right mateys the hook! Makes it just ridiculously easy to smoke.
Taking on some color.
Nice color, I love the look of apple, hickory and corn cob but out of corncob < Insert pouty face here>
And the hook, it hooks into the sock perfectly. They were bought the coonaz re-engineered for maximum efficiency! Pulled after 4 hours at about 125 chamber temperature.
Foiled, with pineapple, brown sugar, a pinch of cinnamon, and a can of local sweet taters. I shouldn't have disclosed my secret, but that little bit of sweet taters does something to the meat, its a flavor mod that your mouth recognizes as missing. <shrugs> Ok, don't ask me why, I just know it works.
300 degrees for about 4 hours to an IT of 147.5 IT (LOL well its true).
I finished up with a pineapple brown sugar glaze.
I have not cut it yet but...... the "pot liquor' is amazing. nothing is over powering, the cure, the spices, slightly salty, slightly sweet. You can pleasantly identify the hickory/apple aroma, add to that the pineapple with a pinch of cinnamon from the glaze.
I am really looking forward to a taste! wish I could share the aroma in the kitchen with you.
How can you lose at just .79/lb.??
