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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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03-31-2013, 07:38 PM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Home cured ham for Easter Final PrOn Experience Counts...I have none
There is nothing like experience. Nothing! I have none when it comes to curing meats. I followed a recipe from one of foremost authors on Charcuterie, and from reading numerous post from the Brethren collectively. I did the wet brine method, removed it from the brine and let it dry overnight in the fridge. Smoked it low and slow for almost 8 hours. Freaked out that I left and returned to find the IT at 170*F. Wrapped it and stuck it in a cooler. Then added my glaze to the foiled ham and tucked it into the fridge for the night. All the while throughout every step I second guessed myself " What if....., Maybe I should.....,Oh God it's burnt..........., Re-heat and dry it out even more........, Maybe my guests actually like ham jerky?..........
If I were experienced at this, I could have skipped all this mental anguish. Now that I have one under my belt, I have a little more knowledge and a whole lot more to learn. Thanks to you guys, I am self medicating now and finished the most wonderful meal of my smokin life! Friends and Family loved it to! Easter Menu Smoked Ham with Jezebell Sauce Glaze Boned the ham and sliced in fear! Nice and Moist to my surprise Wampus's Peach Bourbon Beans Cat Head Biscuits with Red Eye Gravy The buffet My Plate, mac-n cheese, collards with smoked pork belly from last week, Wampus's beans, Jezebell sauce and red eye gravy on the ham. Thanks to you all! Happy Easter, Jed
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Thanks from: ---> |
03-31-2013, 07:41 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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very nice plate, well done cook
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-31-2013, 07:43 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Thank you! I sweat this one!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-31-2013, 07:43 PM | #4 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Tease-o-rama! That is killer
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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03-31-2013, 07:46 PM | #5 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Definitely had my doubts, Thank You and Happy Easter!
Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-31-2013, 07:52 PM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Nice looking plate,guess you need to drink more now
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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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03-31-2013, 07:57 PM | #7 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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looks like a great spread!
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Matt...Sauk City, WI |
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03-31-2013, 08:02 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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We told ya. (But who's counting?) Great job Bro..
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 03-31-2013 at 08:20 PM.. |
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03-31-2013, 08:05 PM | #9 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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looks spectacular!
i always second guess myself too with the home curing...did i mix the brine right, temp in fridge right, time in brine right, soak-no soak, air dry enough, how to finish, yada, yada. but after all that we get a great looking meal like yours! well done!
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03-31-2013, 08:18 PM | #10 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Got a tall Bourbon and a great evening sky. Thank the wee one that this one' in the bag!
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03-31-2013, 08:20 PM | #11 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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03-31-2013, 08:22 PM | #12 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Right ya did! Thanks for the support, I was running to the store to get a backup, trust me. Ha Happy Easter and Thanks again!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-31-2013, 08:22 PM | #13 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-31-2013, 08:24 PM | #14 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Seeing how well your ham turned out helped make my day.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-31-2013, 08:28 PM | #15 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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"One small step for mankind!"
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