Tribute To My Pap - Dry Cured Ham, Sausage, CB, BBB, Dried Beef

[pc farmer]

It all looks great.

Need more info on the ham process.

 

[webowabo]

Dang Jeremy. .. where you get all this time... so jealous. .. of everything. ... I waiting around for the ham to....
In the mean time Everything is looking fabulous. .. sorry I missed the beginning. ..

 

[smoking b]

 
I am sooooo hanging around to see what you are doing.....LOVE IT!

Kat

Thanks Kat 

 

[smoking b]

 
Your ham looks very good.  Will be anxious to see and compare our procedures. It's been a long wait watching four of them.   Did you use your Grandfathers recipe?

Tom

Thanks Tom 

   I will do a write up on the process as soon as I get the chance. I did make it as closely as I could to the way he used to make them 

 

[smoking b]

 
I am so impressed by the time and love you are putting into making sure Pap is a happy man now that he is home.

I'm sure he will love and appreciate all that you are doing! Nice job!

I knew you had to be from PA, OH or thereabouts when I saw "For my Pap". That's what we called our grandpa too and I grew up in OH.

Thanks Alesia 

   I'm gonna do whatever I can for him & make anything he wants & hope & pray he gets better 

 

He does & thanked me again today before I left to come back home.

That's all I've ever called him but I didn't know it was sort of a local thing...

 

[smoking b]

Everything is looking Great Jeremy!!!
About how big were those 2 pieces of BBB?
My tumbler should be here Thursday and I will mainly use it on my quest for no/low salt jerky to speed up the process and hopefully get flavors to infuse it the meat without the use of salt. Not sure if there's any BBB in my future was just wonder how big so I get an idea of what will fit.
That ham looks Awesome but I want to see the inside of it!

Thanks Dave 

   Each piece weighs about 4 lbs. & the one piece that was slightly larger is about 9 x 11" when stretched out completely - that's larger than the canister but it easily fit with no trouble at all.

Thanks again & ok here are a couple slices.

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• smoking b
• Sep 25, 2013

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• Sep 25, 2013

 

[smoking b]

 
Wow, I can't believe I missed this thread. Great food, great techniques. Great Qview and best of all, making food for your family. I wish the best to your grandfather and thank you for this post.

Disco

Thank you Disco 

 

[smoking b]

 

It all looks great.

Need more info on the ham process.

Thank you 

   I will do a write up on the ham as soon as I get a chance.

 

[smoking b]

Dang Jeremy. .. where you get all this time... so jealous. .. of everything. ... I waiting around for the ham to....
In the mean time Everything is looking fabulous. .. sorry I missed the beginning. ..

Thanks Mikey 

   I'll make whatever time I need to for my pap  

  & I'll do the ham write up as soon as I get a chance.

 

[smoking b]

Here are a couple sausage pics I missed posting somehow...

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• smoking b
• Sep 25, 2013

I had to test a little bit to make sure it was what I was going for.

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• smoking b
• Sep 25, 2013

It had the taste I was going for so I was good to go 

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• smoking b
• Sep 25, 2013

I split it into a couple portions & took it to my pap. 

 

[smoking b]

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• smoking b
• Sep 25, 2013

I took both the pieces out & rinsed them off & started pellicle formation.

 

[smoking b]

I will finish updating this tomorrow. It's been a long day & I keep nodding off - guess I need to get some sleep... My pap always liked the Hickory Farms Beef Stick summer sausage so I'm gonna try to come up with something that tastes close & make some of that for him too...

Thanks for checking out my thread 

 

[boykjo]

Nice J..............

 

[deansomers]

Very nice! & nice of you to do all that for him.

 

[beeflover]

Anything done yet?

 

[smoking b]

 
Nice J..............

Thanks Joe 

 

[smoking b]

 
Very nice! & nice of you to do all that for him.

Thanks man 

 

[smoking b]

 
Anything done yet?

Yeah the sausage is done & the BBB is done but not sliced yet - I like to let it rest a day or 2 before slicing. The CB & dried beef are still curing & I haven't figured out how to copy the Hickory Farms sausage yet. I'm getting ready to put more pics up now...

 

[smoking b]

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• smoking b
• Sep 25, 2013

Hard to see but ended up with a really nice pellicle.

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• smoking b
• Sep 25, 2013

Great pellicle on this half too.

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• smoking b
• Sep 25, 2013

And into the smoker for a nice long cold smoke. AMNPS running hickory pellets.

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• smoking b
• Sep 25, 2013

While that was going on I cut up some mozz cheese for another project.

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• smoking b
• Sep 25, 2013

It went in for a while to keep the BBB company.

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• Sep 25, 2013

Took the mozz out after 2 1/2 hours.

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• Sep 25, 2013

I then got 2 score of olives ready.

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• Sep 25, 2013

And put them in for a while. BBB taking on some good color 

Be back directly with more...

 

[smoking b]

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• Sep 25, 2013

Here is the eye of round I started with for the dried beef - nice 6 lb. piece

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• smoking b
• Sep 25, 2013

I trimmed it up good

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• smoking b
• Sep 25, 2013

on all sides

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• smoking b
• Sep 25, 2013

then cut it in half.

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• smoking b
• Sep 25, 2013

Brine made for dried beef - slightly different than regular curing brine.