Ham Loin? Loin Ham? Foamheart

[pc farmer]

What temp was the smoker set at?

I put the amazn on the little bars on the bottom with no problems.

 

[miamirick]

20 pounds? You on a diet? LOL

All right you twisting my arm, I'll go 30

 

[woodcutter]

 
They have been in the smoker, intermittently smoking for 9 hours, now at 130 IT

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• foamheart
• Nov 14, 2013

Not much color for 9 hours, but had problems with the smoke generator.

They really do hold the shape nice when you tie them.

 

[pc farmer]

Can I tie mine before the smoke?

 

[foamheart]

Get to slicing, I want pics :)

I'll get to one tomorrow I promise, sorry was a long day today.

 

[foamheart]

What temp was the smoker set at?

I put the amazn on the little bars on the bottom with no problems.

I know where it goes, It was well lite before I put it in, then its died out. I even opened the vent full didn't help, moved up on the lowest grate and it worked a little while and went out again, twice. <shrugs>

I don't know but..... about the only smoke I got on it in 9+ hours was hickory from the chips.

I even mixed pellets in case the apple would bet hard to get smoking.

I don't know, today Vulcan the God of smoke, did not see fit to shine he grace upon me.

 

[foamheart]

All right you twisting my arm, I'll go 30

That's more like it, I mean tis the season and all that, right?

 

[miamirick]

That's more like it, I mean tis the season and all that, right?

All right, I'll bring the banana pudding too

 

[foamheart]

 
They really do hold the shape nice when you tie them.

And you don't see all the little hangie down thingies from poor swordsmanship trimming the sliverskin. I did do good this time, there are no finger parts left tied up in there.

 

[foamheart]

Can I tie mine before the smoke?

I would imagine...... use those old Boy Scout Skills.

 

[disco]

I think you are going to be the Louisiana Lord of the Back Bacon! That is going to be some great stuff. Is there a Cajun version of Eggs Benedict?

Disco

 

[jeffed76]

I think you are going to be the Louisiana Lord of the Back Bacon! That is going to be some great stuff. Is there a Cajun version of Eggs Benedict?

Disco

What is black bacon? Sounds good!

 

[disco]

What is black bacon? Sounds good!

Back bacon is what us Canadians call Canadian Bacon.

Disco

 

[foamheart]

I promised a picture. I have already lost two half's and baby sister hasn't showed yet. I am learning, had I not halved, I would have only one piece left with Baby Sis coming tomorrow.

First the pictures, This a small piece I decided to experiment with.

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• foamheart
• Nov 15, 2013

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• foamheart
• Nov 15, 2013

This is one of the small pieces I cooked and glazed this evening to test to make sure I was thinking right. (I was I was!)

See after the cure and the smoke to 145, its technically cooked, like a city ham? It was barely pink inside yes tender and juicy but more a sweet "Back Bacon". I was hoping for more red and ham flavored like the ribs the other night. So, what do you do with a city ham to make it taste good? Score it, add cloves, bake it low and slow with honey/apple juice/butter, open it up, add a sweet Satsuma maple glaze (man I would Labrador pooh with this glaze on it!), and cook it on Medium High. Added glaze every 15mins. till it was all happy. Oddly enough I was afraid I would lose tender and juicy but it is tender and juicy.

When I bake the larger one, I'll include pictures of it. You can't see it with the short piece too much but its a really nice presentation with a red color. But what is important is the taste.... I am happy, this recipe going into the file!

I am happy with it. The Satsuma Maple glaze is excellent too!

Thanks for checking it out. I give it 4.5 stars, two weeks eats up .5 stars.

 

[woodcutter]

 
I promised a picture. I have already lost two half's and baby sister hasn't showed yet. I am learning, had I not halved, I would have only one piece left with Baby Sis coming tomorrow.

First the pictures, This a small piece I decided to experiment with.

002.JPG

• foamheart
• Nov 15, 2013

001.JPG

• foamheart
• Nov 15, 2013

This is one of the small pieces I cooked and glazed this evening to test to make sure I was thinking right. (I was I was!)

See after the cure and the smoke to 145, its technically cooked, like a city ham? It was barely pink inside yes tender and juicy but more a sweet "Back Bacon". I was hoping for more red and ham flavored like the ribs the other night. So, what do you do with a city ham to make it taste good? Score it, add cloves, bake it low and slow with honey/apple juice/butter, open it up, add a sweet Satsuma maple glaze (man I would Labrador pooh with this glaze on it!), and cook it on Medium High. Added glaze every 15mins. till it was all happy. Oddly enough I was afraid I would lose tender and juicy but it is tender and juicy.

When I bake the larger one, I'll include pictures of it. You can't see it with the short piece too much but its a really nice presentation with a red color. But what is important is the taste.... I am happy, this recipe going into the file!

I am happy with it. The Satsuma Maple glaze is excellent too!

Thanks for checking it out. I give it 4.5 stars, two weeks eats up .5 stars.

That is a nice glaze! I smoked a few cured loins to 155 and noticed they were still moist and tender.

 

[foamheart]

It might be a grinder?

It might be a submarine?

It might be a hoagie?

Nay nay..... it is south Louisiana and we call 'em Poboys! Dressed Ham & Cheese!

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• foamheart
• Nov 16, 2013

Mmmmmmmm.....Guuuuuuud!

 

[pc farmer]

That looks great.

 

[themule69]

Foam

That is some nice looking loin. The Poboy looks MY T FINE!

Happy smoken.

David

 

[foamheart]

 
Foam

That is some nice looking loin. The Poboy looks MY T FINE!

Happy smoken.

David

I put one in the mail to miamirick, should I send you one too?

 

[themule69]

 
I put one in the mail to miamirick, should I send you one too?

Heck no!!!!!!!!! you should send me 2