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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-25-2020, 11:53 AM | #1 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Hammin' and Jammin' for T-Day Gifting
I made some gift baskets for two families that were having a household member only Thanksgiving dinner and one family that is having Thanksgiving dinner today because of their work schedule. I injection cured some pork loins for 10 days, then cold smoked them for 12 hours, and lastly baked them to 153°. In the meantime I smoked extra sharp cheddar and pepperjack cheese, and some steelhead trout. Yesterday Mrs ~t~ make rye bread for everyone.
Here is the ham from start to finish I haven't seen a pork belly in months, so I made some beef bacon from brisket flat. I haven't made this in quite a while
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-25-2020, 03:19 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks great, should be some very happy people
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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11-25-2020, 06:09 PM | #5 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Flat out killer, Thirdeye!
Well done!
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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11-25-2020, 07:50 PM | #6 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Looks great, how cool on the brisket bacon. Always like seeing what you are curing up
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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11-25-2020, 08:34 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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It's definitely a lower fat choice than belly bacon but does retain some chew. It sort of reminds me of sneaking a piece of jerky off the smoker or dehydrator and eating it when still hot.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-25-2020, 11:02 PM | #8 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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So the injection curing into the pork loin, then cold smoking it, made it ham?
You're a very creative cook. I always enjoy reading these posts and seeing things I'd have never thought of. |
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11-25-2020, 11:43 PM | #9 |
is one Smokin' Farker
Join Date: 10-02-20
Location: On the move
Name/Nickname : NoOne
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Everything there looks great.
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11-26-2020, 11:30 AM | #10 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Usually, when something other than the rear leg of a hog is cured and smoked it is usually not called ham..., so cured loin products could be called Buckboard Bacon, Pioneer Bacon, Homesteader Bacon, Back Bacon or Peameal Bacon (both in Canada), or Canadian Bacon (in the US). But in all of those examples the loin would be dry cured, or wet cured in a brine before smoking. So, since this loin is injected or "pumped" in ham lingo.... the curing method more closely resembles the method for making a 'city ham'. So the gentleman that perfected this method called it ham, and I agree it's the best term. BTW, I've used the same technique using pork shoulder butt and shoulder picnics.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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