Smokehouse Ham Steaks

[SmokinEdge]

Going in.

 

[SmokinEdge]

smoke!

 

[gmc2003]

Shotgun for the ride. Those are nice and thick.

Chris

 

[smokerjim]

Looking good

 

[jcam222]

I'm for the finish. Nice thick steaks

 

[Brokenhandle]

I'm in as well!

Ryan

 

[BGKYSmoker]

Looking way nice

We used to get these at the German butcher shop in GA. Like $4.99lb

 

[indaswamp]

I'm in for the finish...I love ham!

 

[SmokinEdge]

Thank you all for the ride alongs. Little update, about two hours in.

I’m really enjoying my Smokin-It smoke generator. Smokehouse temp is steady at 140* and smoke is rolling from pecan pellets and cherry chips. I have to watch the Smokin-It every once in a while I have to gently tamp the pellets down because the moisture coming off the burn starts to break up the pellets on top and reduces them to sawdust and they bridge slightly but super easy to manage, nothing wrong with smoking with dust either. This really helps me manage the propane flame for heat but maintaining constant smoke.

So this is my newish dry rub recipe for curing.

Salt) 1.13%
cure #1) .25%
Sugar) .75%
Sodium BC) .25%
Disodium I&G) .12%
NaE) .05% (erythorbate)

This gives me all in 1.8% sodium.
The sodium bicarbonate acts as a extender or a bulking agent for the I&G and NaE since their volume is pretty small I mix those with the baking soda to help get them evenly spread for application.

These cured for 10 days.

 

[civilsmoker]

Man oh man those are looking tasty!

 

[indaswamp]

Hell yeah! Looking great!

 

[SmokinEdge]

And we are done at about 6 hours. Let them rest tonight then ham and cheesy scalloped potatoes tomorrow. Time to thaw out some more (about 8 left) and go again.

 

[Brokenhandle]

They have some great color!

Ryan

 

[indaswamp]

Perfection!

 

[civilsmoker]

Man oh man those are beautiful!!!!

 

[02ebz06]

Yum!!!

 

[DougE]

Dang, those look perfect!

And we are done at about 6 hours. Let them rest tonight then ham and cheesy scalloped potatoes tomorrow.

My turn to wash dishes, I reckon lol.

 

[KBFlyer]

Wow super color. Bet they smell wonderful.

 

[SmokinEdge]

Thanks Ryan. Pecan + cherry + meat is just pure magic in my smokehouse. I appreciate it

 

[SmokinEdge]

Perfection!

Thank you Keith . My fridge now smells like heaven. That cold smoke generator is the bee’s knees

Man oh man those are beautiful!!!!

Thank you Civil, the color is over the top. Love my smokehouse.

Yum!!!

Thank you. Smokehouse meat is like none other.

Dang, those look perfect!


My turn to wash dishes, I reckon lol.

Thanks Doug, but no need to do dishes this time, plates will be licked clean, lol

Wow super color. Bet they smell wonderful.

Thank you KB, they smell like heaven. Hoping there is a smokehouse in heaven because that will be my circle.