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Yea i'd rather stay away from the adding chemicals to enhance the flavor, probably the main reason i do this to have a little control over what we eat.
The hams turned good. No flavor from the after cure injection could be discerned. Though the hams were noticeably moister and sweeter than others I had made. I suppose this could be the injection or the amephos.
I just got mine last Christmas and still learning temperature control , not sure which thermometer to trust the signal at the grill level or the Joes Dome thermometer.
I have 2 hams smoking in it as I type this (posted in the Pork forum as Sven stated).
Will do, and should know in 6 hours as the hams are in the Kamado joe. I wouldn't expect the flavors to survive the curing process, but I am hoping the after cure injection adds subtle flavor to the finished product.
for the injection of the 2 hams I used a cinnamon stick, 1/2 cup...
Just finished curing 2. Boneless shoulders that I’m turning into hams. I decided to add a little extra flavor so my plan is to inject both hams with a maple- whiskey injection. After injecting I’ll be letting the hams rest overnight so the flavors have a chance to permeate the meat.
Ahh ... The 3rd ham was baked in the oven (dutch oven) till it reached 140* this one I'll glaze and finish thanksgiving AM also a couple hours at 350 should do it..
I'm almost afraid to say it to this crowd.... I had to Bake one .....
I have a sister that doesn't eat smoked meats.. I attempted to disown her but I like her husband....
Hams are done.. Pulled at 6pm this evening after a long slow (8 hrs) smoke.
Here they are at 1 pm....
After being pulled and Netting removed at 6 - 144*
I also decided it was cool enough to throw some Cheese on . So I broke out the A-MAZE-N smoker tube and smoke a couple lbs of...
Absolutely,
It all starts with 2 gallons an offshoot of pops brine using
1/2 a cup of real maple syrup
a cup of brown sugar
1 1/2 TBL anise seed
3 TBL Juniper berries
2 tbl mustard seed
The hams are actually Boneless shoulders ( picnics) Trimmed of...
I wanted to hang 3 hams to smoke for my thanksgiving dinner so i came up with this contraption.
Wsm Ham Rack by talox posted Nov 23, 2018 at 12:35 PM
Smoked Thanksgiving Hams by talox posted Nov 23, 2018 at 12:35 PM
the hams were a bit too close but spreading them is a easy change
It's a wrap, and I'm happy with the outcome on at 8am off at 2:00 INT Temp 145.
I know what I'm having for dinner tonight
Finished Ham by talox posted Nov 8, 2018 at 2:50 PM
Sliced Ham by talox posted Nov 8, 2018 at 2:50 PM
Smoking Day has arrived,
So far so good
After a10 day cure the ham has maintained a nice Pink color, at lest on the outside. As far as the inside I'll know more tonight when i slice my first ham steak.
Than ham was loaded into the Weber at 8:am this morning along with some Chunkls of...
i've been pondering this for a while,
1st, I've done a lot of bacon and its all turned out great, Ham is another story because a lot of time it doesn't get cooked prior to being eaten ( other than on the smoker) which is why I assumed the 165 degree int temp was required is 150 hot...