MORE mini hams, or as smoking4fun calls them, cottage hams

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crankybuzzard

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This will be the last time I post these for a while, but @smoking4fun  was asking how to do them, and I had these 3 getting a pellicle yesterday, so I figured I'd toss them up here so he could see the process and how simple they are to make..

3 pork loin chunks brined in Pop's Brine/Cure for 13 days.   http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

After the curing time was done, I rinsed for 30 minutes, dried them off with some paper towels, and then put them into the frig to get a good pellicle.  These were on a rack in the frig for ~36 hours.  I asked my bride to take them out for me when she got home at 3:30 so they would be close to room temp when they were placed in the smoker.  I got home at 4:15 or so and had them in the smoker by 4:30.


Netted them up and hung them in the smoker at 130° for just over an hour so they could dry a bit.


After the dry period was done, I ran the temp up to 250° and added smoke from my AMAZEN tube loaded with corn cob pellets.  I love the flavor the corn cob smoke give these little critters!



Just under 3 hours later, they hit an IT of 145°, so I pulled them from the smoker and let them cool down before vac packing.


These make for an easy after work smoke while you have a few beverages, or mow the yard, etc...  Start to finish was just over 4 hours.  Only cook time shows on the graph, the dry period at 130° was before I added the probes.

 

SmokinAl

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They sure look good Charlie!

icon14.gif


Al
 
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b-one

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Post those bad boys everytime you want! It may help push more of us over the edge to do some!! They look great!!!
 

pc farmer

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Them things are beautiful.

I also use alot of corn cob smoke for cured meats.
 

gary s

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Nice looking Mini Hams   Did I see one with a G on it ?

Great Job  
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Gary
 

ndwildbill

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Apr 20, 2015
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Those really look very tasty!  Now I'm going to show my ignorance...what is the difference between a loin ham or cottage ham, and canadian bacon made using pop's brine and a chunk of loin?
 

crankybuzzard

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Those really look very tasty!  Now I'm going to show my ignorance...what is the difference between a loin ham or cottage ham, and canadian bacon made using pop's brine and a chunk of loin?

Depends upon what one decides to call it.... all the same pretty much.
 

gearjammer

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Apr 6, 2015
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I think Cranky Gnome wants to trade his

spatula for a fork.

My ham, bacon project died last night, I think this

may be it's resurrection. 

Points for some good looking ham.

   Ed
 

smoking4fun

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Nov 6, 2014
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Thanks so much for the how-to...I think that pretty much answered all my questions...and has all the info ya need all in one place. Huge help!
 

ndwildbill

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Apr 20, 2015
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Depends upon what one decides to call it.... all the same pretty much.
That's what I thought...I like your idea of bagging and hanging them.  They look more like ham that way.  I've got a hunk of loin sitting in Pop's brine for another week and a half, going to get some netting and try your smoking method.  I'm thinking those might make a nice Xmas gift.
 

crankybuzzard

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That's what I thought...I like your idea of bagging and hanging them.  They look more like ham that way.  I've got a hunk of loin sitting in Pop's brine for another week and a half, going to get some netting and try your smoking method.  I'm thinking those might make a nice Xmas gift.
They are perfect as gifts and a large loin will make quite a few of these critters.  I have people asking me to make them on a regular basis.

Post what you make!
 

crankybuzzard

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I think Cranky Gnome wants to trade his

spatula for a fork.

My ham, bacon project died last night, I think this

may be it's resurrection. 

Points for some good looking ham.

   Ed
Cranky Gnome is spoiled...

The project died?  Gotta be a story here...

Making this would cheer you up!