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Ref; Smoked Watermelon.. Ham?

Discussion in 'Fruit, Nuts & Vegetables' started by TomKnollRFV, Aug 6, 2018.

  1. TomKnollRFV

    TomKnollRFV Master of the Pit

  2. Oh my! Can't wait to see where this leads.
     
  3. TomKnollRFV

    TomKnollRFV Master of the Pit

    I just want to figure out exactly what to do to try it at home! I like grilled Watermelon so this has to be better!
     
  4. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I saw that video and have been waiting to see it show up here. Go for it!
     
  5. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Wow. Very interesting
    Hard to believe it's brined seems like it wouldn't absorb more liquid
     
    Binford 6100 likes this.
  6. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    OK.. we need a SMF member review of an actual taste test ... Anybody in the neighborhood ??
     
  7. A Daily Mail article says,
    "The innovative dish involves the restaurant smoking the fruit twice before soaking it in a brine similar to one that would be used for meat....
    ...Juicy: The watermelon is smoked twice for eight hours before being placed in a brine for four days, which gives it a meaty flavor on the outside....
    ...

    To create the juicy 'ham', the eatery smokes the watermelon for eight hours, and then places it in a brine made of salt, ash, and spices for four days.

    But that's not all.

    The watermelon is then smoked for another eight hours before it is placed in a pan with rosemary and the 'meaty' juices to solidify the taste...."

    http://www.dailymail.co.uk/femail/f...-Eatery-introduces-smoked-ham-watermelon.html

    (Underline mine)

    Edit: I'm reading it again and I'm confused by the wording in article. At first, it looks like they brine it then smoke it twice... but, when you read further down it seems to say they smoke it, then brine it four days, then smoke it again, then put it in the oven.
     
    Last edited: Aug 6, 2018
  8. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Brine made with ash. Huh. Interesting.
     
  9. It is. Wonder what the purpose is. Flavor or preservative or texture or a combination? They cut it in thick chunks in the video, thicker than we'd usually slice a ham, which makes me think it can't handle being cut thinner. Looks like it's still soft and might be prone to collapsing or falling apart if cut too thin. Also looks like the texture has changed and looks a little like it's jellied.
     
    73saint likes this.
  10. TomKnollRFV

    TomKnollRFV Master of the Pit

    Give me the ratios and you can bet I'll try it!

    **Or we convince Kris to try. She might be in watermelon country.. LOL**
     
  11. Na...na...na...no...lol... this is your hamelon... I'm perfectly happy to support your efforts. Plus, you just got that shiny new meat curing fridge... perfect size for brining the hamelon.
     
  12. MeatSkull

    MeatSkull Fire Starter

    :eek::rolleyes:o_O:confused:
     
  13. This may give a little more on-site to how he does it
     
  14. TomKnollRFV

    TomKnollRFV Master of the Pit

    It's full already for the most part with buckboard bacon and random stuff. I also have no idea what the ratios would be for this, so I hope some one figures it out. I mean you are right in that I'll do it :p
     
  15. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I'd try it, not sure I'd try to make it though.
     
  16. TomKnollRFV

    TomKnollRFV Master of the Pit

    I figured it's a mind screw for sure. It looks like Ham..but it'll taste like dessert.
     
  17. TomKnollRFV

    TomKnollRFV Master of the Pit

    Thanks! Huh I honestly thought they put a dry rub on it to get the bark on it..
     

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