Scratch 18# Ham

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SmokinEdge

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Jan 18, 2020
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Here is a 18# fresh pork leg skin on. We will trim it up a bit, remove the aitchbone and about half of the skin to make chicharrones with. I will inject this ham only and not do any dry rub or cover pickle. See you in a couple of weeks.

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Had to smoke the ham today as the weather forecast the next couple days is snow and wind so here we go with some sticks riding along. I will smoke in the big house for 4-5 hours then finish in the Mammoth vertical machine. I’ll update the progress.


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Had to smoke the ham today as the weather forecast the next couple days is snow and wind so here we go with some sticks riding along. I will smoke in the big house for 4-5 hours then finish in the Mammoth vertical machine. I’ll update the progress.


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Good choice to get it done! Supposed to be snow, sleet, ice and all kinds of good weather headed this way tomorrow night into Sunday.
 
So here it is out of the cabinet and after resting covered. Final IT right around 150.

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Then the plan was to cut it into about 3” steaks, vac seal and freeze. The end piece will be eaten tonight, it’s so delicious. However the shank piece is a little longer and it tapers to bone so meat wise close. Here is the cut of the shank.

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Then we got 3 steaks out of the main section.

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From fresh to cured ham, and buddy, this thing is delicious. I will fry some taters with onion and maybe steam some broccoli and make a cheese sauce for tonight. The rest of them will be bagged for the night and then sealed and into the freezer tomorrow

Thanks for looking, and following and of course the likes and comments.
 
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