sfprankster's (mis)adventures in Faux Ham aka Pork Picnic Shoulder

Discussion in 'Pork' started by sfprankster, Jul 29, 2015.

  1. Having found a skin on, pork picnic shoulder on sale($0.98/lb) a couple of weeks ago, I picked one up and thought of ways to prepare it. A faux ham came to mind and the preparation process begins... 

    I began to brine it at work. Last night, after 2 1/2 weeks in the brine solution, I soaked the picnic shoulder, overnight in clear water, and gave it a final rinse this morning. Once rinsed, I let it sit in the walk in, under a fan to form a pellicle.

    Final preparations before placement into my WSM over apple... [​IMG]

    ...made a few cuts into the skin, some spices added and light coat, SPF 50, of pure maple syrup...


    ...an hour into the smoke and time to give another brushing of SPF 50, maple syrup... [​IMG]

    Lookin' good going on 3 hours over an apple wood smoke... 

    ...and a little more SPF 50 maple syrup...

    ...time to add a side dish...

    ...and to begin checking internal temperature...


    ...to be continued... [​IMG]  
    Last edited: Jul 29, 2015
  2. ...now we return to our regular programming... [​IMG]

    ...time for a second side dish...

    ...what better to go with my faux ham than fresh, homemade apple sauce...

    ...begin with a few local, organic apples...

    ...peel, cube and place them in a medium sauce pan with your favorite cinnamon, water, fresh lemon juice and a small amount of sugar...


    ...bring up to a simmer for 30 minutes...

    ...resting comfortably after a long and arduous smoke...

  3. ...and for dessert...

    ...a fresh peach and blueberry pie...

  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good. Any sliced pics?
  5. Thanx!!

    I was trying to be patient and let the picnic shoulder rest an hour... [​IMG]

    ...images of the sliced picnic shoulder...

    ...and served with slow roasted potatoes and homemade applesauce...

    ...of the pie?

    Not yet...

    ...but stay tuned for our next episode...

    ...dessert... [​IMG]  
    Last edited: Jul 29, 2015
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Looks awesome.
  7. Thanx!!

    I take no credit for the peach/blueberry pie... [​IMG]

    ...other than official taste tester... [​IMG]

    ...well maybe a little credit... [​IMG]  

    ...also being the official peeler/slicer around here... [​IMG]  
  8. Breakfast this morning in the sfprankster household...

    Faux ham and egg sammie... [​IMG]

    Browned a few slices of my smoked faux ham, scrambled eggs, a slice of an organic purple cherokee tomato and under it all, a couple of slices of Kerrygold Dubliner cheese... [​IMG]

    Served on a fresh ciabatta roll with a light smear of garlic aioli... 

    Quick 'n easy... [​IMG]

    Just the way I like it... [​IMG]
  9. Having defrosted the last chunk of my faux ham last night for a ham 'n chard pasta... [​IMG]

    Time to use the last few slices for today's breakfast... [​IMG]  

    Apple Pancakes, Fried Ham  'n Eggs

    All begins with the basics...

    The dry ingredients

    ...flour, baking powder, baking soda, sugar and a pinch of salt...

    The wet ingredients

    ...half 'n half turned into buttermilk with a little vinegar or fresh lemon juice...


    ...a wee bit of homemade vanilla extract...



    ...couple of eggs...


    ...mixed with the dry ingredients, creates a light, frothy batter...

    ...pour into a skillet over medium low heat...

    ...toss some cubed apple and wait for the bubbles to appear...


    ...stack onto a plate with unsalted butter...

    ...add a couple of slices of fried, smoked faux ham...

    ...sunnyside up eggs...

    ...real grade A maple syrup(never the fake stuff!! [​IMG]  )...

    ...and you too can rough it, like we do in the Santa Cruz mountains, sfprankster style... [​IMG]  
    Last edited: Nov 9, 2015
    worktogthr likes this.
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    This was an awesome thread to read and drool over. Not the biggest ham fan myself but my family loves it! Might have to try this. What temp did you smoke at? Was the skin edible? Points!!!!
  11. Thanx!!!  [​IMG]

    Let me look at my smoking log... [​IMG]

    18 days in Pop's low sodium brine

    hot smoked at 225-235 over lump and apple for 6 hours

    pulled at 155 internal temperature

    drizzled/basted with maple syrup every 60 minutes

    The skin needed more cooking to crisp it up, just slightly on the rubbery side. Either broiled, grilled and fried worked well.

    The pasta can be found in >>THIS<< thread.
    Last edited: Nov 9, 2015
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

  13. Anytime!!!

    It's not just me doing the cooking, my gf made today's breakfast and does all the baking. [​IMG]

    It's a 30-45 minute drive to civilization for us, if you can call Santa Cruz or San Jose civilization [​IMG]  , so we cook all the time.
    Last edited: Nov 9, 2015
  14. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice sfprankster!  [​IMG]

    The color looks light on the slices, were they "hammy" or more on the pork loin flavor?  I love pork any way you slice it!

  15. Thanx!!!

    I'm a fan of pork too!!

    It had a definite "ham" flavor, much more so than loin.
    one eyed jack likes this.
  16. one eyed jack

    one eyed jack Master of the Pit

    Another fantastic thread Prankster.  You sure know how to make a guy hungry.

  17. Thanx!!!

    We always try to have fun with our meals and are always looking for new and creative ways to use the season's harvest.!!! [​IMG]
  18. one eyed jack

    one eyed jack Master of the Pit

    Your doing a good job of it.
  19. fanci

    fanci Fire Starter

    HI, newbie here.  I can't believe all the scrumptious food on your post!  I love anything ham!  It looked delicious!  Home made vanilla, homemade apple sauce, the pancakes .....awesome!  OK those apples looked so good, I have to make them.  I enjoyed all the photos and information.   
  20. Thanx!!!
    Thanx and welcome aboard!!!

    Whatever's in season, I make my meals accordingly.  I work with a couple of local apple/berry farms so they're fresh, sweet and crisp.

    Most important, have fun and enjoy!!!

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