ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-29-2012, 09:53 PM   #16
rondini
Full Fledged Farker
 
rondini's Avatar
 
Join Date: 09-25-10
Location: Reed City, MI
Downloads: 0
Uploads: 0
Default

yum yum
__________________
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)
rondini is offline   Reply With Quote


Thanks from:--->
Unread 12-30-2012, 12:29 AM   #17
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Downloads: 4
Uploads: 3
Default

nice looking meat there
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.

http://www.teddybearcreations-wa.com
Note to mods: is the back link ok?
When all else fails just ask yourself, WWGALD???
Crazy Harry is offline   Reply With Quote


Thanks from:--->
Unread 12-30-2012, 01:42 AM   #18
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

I need to try a ham. That looks great
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thanks from:--->
Unread 12-31-2012, 03:46 PM   #19
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by AussieTitch View Post
Very nice indeed.
Did you inject at all,?
cheers.
Titch

Thanks Titch. I didn't inject, just let the brine do its work over time. I think if I had wanted to speed the process some that injecting would be an option, though in this instance I didn't see the need for it.

Quote:
Originally Posted by Smokey Mick View Post
He prolly didnt need to taking the skin off and sectioning it out.
Thats an interesting way to make a ham.
I personaly would be afraid to take the skin and fat cap off.
Only because I know how easy they are to dry out.
That one look good
Smokey, I made a ham like this last Christmas as well and left the skin on the end portion of the shank end. After a week in the brine and 2 different stages of cooking it was really leathery. I will say that it was an excellent ham hock and made a great pot of beans, but this year I decided to trim it completely. As long as you watch the IT and don't go to far beyond 165* I don't think there's much to worry about in regards to drying out. Also, I'm sure this technique would work with the leg completely intact but it would have taken forever to cure and probably close to an entire day to smoke. I've got some time on my hands but not quite that much.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space

Last edited by MS2SB; 12-31-2012 at 03:49 PM.. Reason: More info
MS2SB is offline   Reply With Quote


Reply

Tags
Christmas Ham, cured ham, home cured ham

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:30 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.