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

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crankybuzzard

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Jan 4, 2014
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Montague County, TX
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.

 
They sure look good Charlie!

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Al
 
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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!!!
 
Them things are beautiful.

I also use alot of corn cob smoke for cured meats.
 
Nice looking Mini Hams   Did I see one with a G on it ?

Great Job  
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Gary
 
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?
 
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.
 
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
 
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!
 
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.
 
 
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!
 
 
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!
 
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