- Joined Sep 25, 2013
Hey Todd, what was the finish IT on that load?
Storage is not a problem. My mother was in town from Green Bay and I sent ham back with her and some to my brother for deer season, and my sister. And in my town I made a trip to my daughters house. Ham was flying out the door today.
Wow, Todd. I love smoked loins cut into a sandwich and it looks like you are heading to a storage problem. It is Canadian winter and they would store great here for a small percentage of the load.
Thanks! After rinsing they get nothing added except wind (pellicle) and then smoke.
BTW Todd, I think I didn't comment on that beautiful caramel color you got with your smoke. Those are beautiful.
I just can't imagine that much at once. Impressive. Did you rub anything at all? Maybe a little oil? I know you how you believe in a good pellicle.
Excellent job my friend.
Gary, I don't have any plans but I will take some pictures and explain what I did. (Just give me a few days) They are for hanging sausage and fit the dowels that fit my smoker. The picture shows the hams sitting on my smoker shelves which naturally fit on top also. They fold up and hang on the wall. I end up using them more than I use my stuffer.
Love the wooden tables in the first picture, care to share the plans?
I haven't cured ribs yet but saw Disco's recent post and some Pop's and Bear did. I've got 8 days in in on my fist belly meat in Pop's brine. I think I'm going to cold smoke them for a few days.
Woodcutter, mine has been swimming in the bucket now two weeks today! They've got some loin ribs in the bucket to keep 'em company so they won't get bored. 'Bout time to let 'em dry off, nothing worse than puckered prune skinned ham!
I didn't realize its been 2 weeks, been so impatient about the corned beef LOL
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