Why Ham Steaks?

[SmokinEdge]

UPDATE:
Bacons are just about there. Not as windy today so we are in the smokehouse

 

[DRKsmoking]

That is just so cool Eric, nice colour in that picture.

David

 

[Astralogics]

You really just gotta admire the color on those slabs!

 

[SmokinEdge]

Thanks guys. The secret is mixing cherry into your wood selection. Plum works good to. Brings the color but mild flavor. Pecan most usually I use for flavor or bringing a little more flavor. Mix up your wood, pellets, or chips. Some great combinations out there.

 

[Astralogics]

Definitely want to use more cherry/plum, but it's fairly difficult to get them shipped here, at least not without having to pay ridiculous shipping fees. Only ever get them in blends, but I'd rather make my own blend if I could, since as you said, many great combinations you can do. Wally world sometimes has some cherry, but I hate going there most of the time lol.

 

[SmokinEdge]

There is science behind this. So In brevity I’ll explaine.

When wood burns it gives off many chemicals. But the most important chemicals for food look or presentation after cooking are, nitrite and the ability to make carbon monoxide.

These two chemicals will help form the coveted “smoke ring”. The nitrite transforms into nitric oxide (same thing cure #1 does) and carbon monoxide also is capable of fixing iron molecules in meat. Carbon monoxide being the weaker of the two.

Now all woods can produce these chemicals, however some have more than others, especially nitrite. The nitrite rich woods are generally fruit woods from an orchard. Mostly because of fertilizer. That said some plant species (trees included) feed or uptake more nitrogen than others. So just because nitrogen is available does not correlate straight across to uptake.

For instance, cherry trees will uptake more available nitrogen than will an apple tree. Nut trees also are not heavy feeders of nitrogen, but trees that grow on a river bank will make prettier food than inland trees because of the soil. Cherry and plum are heavy nitrogen feeders. I’m sure you can source some other good woods around HI. Lots of fruit bearing trees around you. I’m sure many farmed as well. Look there.

 

[Astralogics]

There is science behind this. So In brevity I’ll explaine.

When wood burns it gives off many chemicals. But the most important chemicals for food look or presentation after cooking are, nitrite and the ability to make carbon monoxide.

These two chemicals will help form the coveted “smoke ring”. The nitrite transforms into nitric oxide (same thing cure #1 does) and carbon monoxide also is capable of fixing iron molecules in meat. Carbon monoxide being the weaker of the two.

Now all woods can produce these chemicals, however some have more than others, especially nitrite. The nitrite rich woods are generally fruit woods from an orchard. Mostly because of fertilizer. That said some plant species (trees included) feed or uptake more nitrogen than others. So just because nitrogen is available does not correlate straight across to uptake.

For instance, cherry trees will uptake more available nitrogen than will an apple tree. Nut trees also are not heavy feeders of nitrogen, but trees that grow on a river bank will make prettier food than inland trees because of the soil. Cherry and plum are heavy nitrogen feeders. I’m sure you can source some other good woods around HI. Lots of fruit bearing trees around you. I’m sure many farmed as well. Look there.

Excellent info here, thank you for the explanation! I am getting some strawberry guava wood sometime next week, so I'll look forward to using them the next batch I make!

 

[JIMSMOKES]

Thank you.


Thank you. They average 1 1/4 to 1 1/2” so yes a bit thick but hey, all I had was a knife and a sawzall. I do have a stand up meat saw but need to order a band blade for it.

You just gave me a reason to use what I believe is a meat saw from my grandaddy! Never seen him use it but have it. I'll get pics.

 

[SmokinEdge]

You just gave me a reason to use what I believe is a meat saw from my grandaddy! Never seen him use it but have it. I'll get pics.

Pics??

 

[JIMSMOKES]

Pics??

Of saw. It's over 80 years old.

 

[pc farmer]

I have a bigger Hobart band saw. We used it to butcher pigs and beef. It's awesome to use but a pain to clean. So I also use a hand saw a lot.

 

[SmokinEdge]

Of saw. It's over 80 years old.

Sounds interesting and very cool

 

[SmokinEdge]

I have a bigger Hobart band saw. We used it to butcher pigs and beef. It's awesome to use but a pain to clean. So I also use a hand saw a lot.

Agreed, not to bad with a garden hose and brush but unless you have hot water the fat is a pain. I’ll drag mine out for whole animal break down, otherwise it’s handsaw or sawzall.

 

[pc farmer]

Agreed, not to bad with a garden hose and brush but unless you have hot water the fat is a pain. I’ll drag mine out for whole animal break down, otherwise it’s handsaw or sawzall.

Yes. We always use hot water to clean it. I use it to cut my hams I make and sometimes bone in loins

 

[millerbuilds]

Because I had two full leg hams that I cured, and they wanted steaks. Easy.


View attachment 717141
Doing these in the Mammoth vertical. Mostly because it’s windy. Pellet tube filled with a mix of pecan pellets and cherry wood chips. Works good. There is about 34 pounds of steaks there. Bacon slabs tomorrow.

Eric, Those look amazing!

- Jason