It's That Time Of Year--Home Cured Ham--Ongoing Thread
- Thread starter ssv3
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RO lump with cherry chunks. The Hunsaker's locked in at 150 where I initially want it. God I love this smoker. Monitoring temps in 3 different spots.
And away you go. I like the design of your hanging ring. What's the distance between the bars?
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The one you did last year looked outstanding, so you have that one to top, and I have no doubt that you will.
Bob C Cue
Quintessential Chatty Farker
Just another quick and easy cook by Sako, nothing to see here!:wink:
So an update at 6.5 hrs. She's been steady cruising at 200* and IT is at 120*. BTW Cyberq is just to monitor temps. I've made only a couple minor adjustments to the intake in order to maintain 200* since outside temps are dipping.
Taking on a nice color
Taking on a nice color
Thanks Ron! Coming along nicely so far. :thumb:
:laugh:
Your comment reminded me of
tom b
somebody shut me the fark up.
looking good !
Leftwngr
is one Smokin' Farker
amazing. thinking ahead, that ham bone is going to make one mean soup.
that photo caused a bit of flashback for me...
"The boy JB was a friend of mine, til I caught him in my car trying to steal my Alpine..."
that photo caused a bit of flashback for me...
"The boy JB was a friend of mine, til I caught him in my car trying to steal my Alpine..."
17 hours later
Super moist an smoky :thumb:
Super moist an smoky :thumb:
Fatback Joe
Babbling Farker
Looks fantastic!
Joshw
Babbling Farker
Oh yeah! :thumb:
Oh what it must be like to be a smoker in Cali. And I'm not talking about the ham bone. Although the ham turned out fantastic. Makes me want a hunsaker even more.
Thanks Joe!
Oh yeah! :thumb:
Oh what it must be like to be a smoker in Cali. And I'm not talking about the ham bone. Although the ham turned out fantastic. Makes me want a hunsaker even more.
Lol thanks Josh!
Hunsaker is farking awesome for sure. I had a total 1/3 basket full, started at 150 for an hour, then I bumped it to 190-200 and it cruised there for 7 hours. Total of 8 hours in the Hunsaker to take on smoke/color then into the oven at 190 for 9 hours until I hit IT of 155.
Made a wrap sammich with it. That and slicing and eating countless slices. :mrgreen: Making some sammiches tonight with fresh baked bread. Putting my time off work to good use. :thumb:
Vac packed the rest in small portions.
Leftwngr
is one Smokin' Farker
great work. that turned out beautifully.
keep this up, and next on your equipment list will be a spiral slicer.
keep this up, and next on your equipment list will be a spiral slicer.
Joshw
Babbling Farker
He doesn't need one. He just does it by hand. I couldn't find it, but I know I seen a post where he spiral cut one by hand.
Smokey-T
Full Fledged Farker
Sako - Looks great. Overall, how does it compare to the best purchased ham you have ever had? I have often wanted to do this for the special meals of the year (Easter, Thanksgiving, Christmas), but my wife (The Princess) and her sister (The Queen) do not allow my silly smoking escapades near the family table. They state it is there meal with the rest of the year being mine.
I may do one along with what they do for Easter just to compare. But looking for some flavor guidance.
Now my next issue - what to smoke in 9F weather this weekend? Hmmm......
Ted
I may do one along with what they do for Easter just to compare. But looking for some flavor guidance.
Now my next issue - what to smoke in 9F weather this weekend? Hmmm......
Ted
