It’s heaven. Pecan is great. Little stronger than apple but not as strong as hickory. It’s delicious.
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
More hams finishing
- Thread starter SmokinEdge
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Might have to find some pecan to try. You probably have shown it before but have pics of your burner and set up you use in your smokehouse?
Ryan
I only have one, and it is before I lined the bottom with brick and the walls with hardibacker. But here is the one basic picture. I switch between a turkey fryer burner in winter (more BTU’s) to a smaller burner from Northern Tool in the summer. Don’t have pics of the two, but I’ll take current pictures if you want them. I just never have.
I lied. I do have a couple pics of the brick in the bottom and the big turkey fryer burner! Too many pics on my phone, I forget.
I lied. I do have a couple pics of the brick in the bottom and the big turkey fryer burner! Too many pics on my phone, I forget.
That works! Thanks! And I hear ya... if I didn't walk thru so many doorways maybe I could remember more!
Ryan
Ryan
The angle iron on the side is a tray holder for my smoke tube to sit in. In summer it’s to hot to run the burner high enough to smolder wood (400*) so I use pellets in the tube. I have a maze too that I built for dust.
Now though, it’s cooled off enough to use the CI pan. Much better IMO.
Now though, it’s cooled off enough to use the CI pan. Much better IMO.
The smokehouse is 3x3x7’ inside dimensions.
And when are they "done"? IT? or just time?
Those are beautiful.
IT of about 150* but I try to make that happen in about 10 hours of smoke.
Thank you.
You are very welcome.
Take a look at this setup @fireman81 and some delicious looking hams!
Ryan
Ryan
I am playing with this now. I have 4 trials done. I am aiming for black forest deli meat flavor. I really like Dave's injection but there is something going on with the bf deli thing that I prefer. I am making various spice teas with things known to be in real BF hams like garlic, coriander, pepper, juniper. Heck I even smoked one with with some pine. I think I am on the right track but not there yet. Same ingredients as Dave's method just spice tea in place of veggie stock.
Your hams look GREAT!
I did it one some loins . Added fennel and anise along with some Franks Red hot .
I was after a spicy Italian ham type of thing . It was pretty good . Need to adjust some stuff and do it again .
If you're interested ,
Loin Hams , Dave's injection .
I normally do loins with Tender Quick , but it's good to keep up with different ways to do things . So I went with the phosphate injection that I use on the butts and picnics . I have also been wanting to try a spicy Italian style ham . Another reason I went with the phosphate injection . Now...
www.smokingmeatforums.com
That sounds very interesting for sure. I do like the flavors of BF ham if it’s not to sweet. I’ve brine cured hams with pickling spice added, and it definitely comes through the finish. Works good around the holidays. I’ll be watching for a BF recipe though, that sounds good. Thank you for the comments.
Those look great Chop. Thanks for the link. I can see where Frank’s might be a little strange (vinegar) but a guy could always add cayenne or arbol Chile to the mix for a little heat. I have a bunch more coming at the end of the week so I’m going to experiment just a little. Thanks again.I did it one some loins . Added fennel and anise along with some Franks Red hot .
I was after a spicy Italian ham type of thing . It was pretty good . Need to adjust some stuff and do it again .
If you're interested ,
Loin Hams , Dave's injection .
I normally do loins with Tender Quick , but it's good to keep up with different ways to do things . So I went with the phosphate injection that I use on the butts and picnics . I have also been wanting to try a spicy Italian style ham . Another reason I went with the phosphate injection . Now...
Yup . The Frank's wasn't really a noticeable thing . The smell of the fennel added to it , and gave certain bites more flavor than others . Since then I've bought anise extract to try and plan on red pepper powder like you said . I'll steep the flavor adds in the liquid the day before .
I’ll be curious on that extract. I’ve never had good luck with them in final flavor other than vanilla extract in pancake batter.
Im starting to think along the lines of simmering more broth than I need to allow for evap. With the aromatics and try to tee the flavor out of them. It’s the oils, I think, that give the flavor. But maybe grinding into powder and adding to the brine for a day or two in the fridge would work good too. Maybe the more fine ground the better too, that way it goes everywhere the injection goes. Hmmmm.
We're thinking the same . I use lemon extract in pops brine for pumping poultry. It's fantastic . 1 half top per gallon is what I use . Need to trial and error the amount of anise .
Wow! Those look incredible! Oh man I can smell them through the phone! Great work!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
