Nothing but black cherry and apple smoke. It just caramelizes the brine.
That looks great.
Any seasoning on the outside?
Thats some fine lookin pulled ham Todd. Fine looking camp too, ya know I smiled when I saw the TV anntena. There is just something inheritly wrong with having to cut the grass at the camp. Maybe you need some goats? <Chuckles> I like that full wood shed too. That is to take the kids to to give an attitude adjustment, isn't it?
Great looking food man. Those are some lucky grand babies.
You know what? The TV antenna has been obsolete for the last 3-4 years since digital broadcasting. We only watched the Packer games or the news during hunting season. The fireplace is our TV at night.
Bet that anntena doesnt work , Foam.
Goats is a good idea.
I'm a vacation this week and have planned ahead.
Just got a 9 pound picnic shoulder for a deal.... The boss lady wants ham so I'm looking for a cure and smoking recipe. This sounds good.
It doesn't really need it. Its basically ham cooked to a point of being able to pull it a part. You can if you'd like. I believe the last time I did one I used a creole mustard sauce with it. Its all your personal prefrence. Maybe it was a peach glaze...... My memory get shorter and shorter.Does pulled ham need a finishing sauce like pulled pork?
Like Foamy said, it doesn't need it.Does pulled ham need a finishing sauce like pulled pork?
Do you soak or rinse the butts after brining or just let them sit in the fridge to form pellicle?
Like the other guys said. It is good on its own. The bark is like candy and the ham is full of flavor.
Do you soak or rinse the butts after brining or just let them sit in the fridge to form pellicle?
Like the other guys said. It is good on its own. The bark is like candy and the ham is full of flavor.
I rinse them under cold water. Then set them on my smoker shelf and dab the water off with a paper towel. I don't refrigerate when they are drying. I have a fan blowing on them to speed up the drying.Do you soak or rinse the butts after brining or just let them sit in the fridge to form pellicle?
Like the other guys said. It is good on its own. The bark is like candy and the ham is full of flavor.
LOL... don't worry thats just Todd, hes kinda a go big or go home kinda guy.... He doesn't need a butcher, Swifts Meat company calls him.
I rinse them under cold water. Then set them on my smoker shelf and dab the water off with a paper towel. I don't refrigerate when they are drying. I have a fan blowing on them to speed up the drying.
Here are some cured loins drying.
I noticed that----Looks like about 5 or 6 whole loins in that pic!!!
LOL... don't worry thats just Todd, hes kinda a go big or go home kinda guy.... He doesn't need a butcher, Swifts Meat company calls him.