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Discussion in 'Pork' started by woodcutter, Jul 20, 2014.
That looks great.
Any seasoning on the outside?
Nothing but black cherry and apple smoke. It just caramelizes the brine.
I have to make more ham SOON.
That looks amazing!!!
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.
Bet that anntena doesnt work , Foam.
Goats is a good idea.
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.
Awesome looking ham Todd, that color is simply amazing!
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.
I'm a vacation this week and have planned ahead.
Does pulled ham need a finishing sauce like pulled pork?
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.
Like Foamy said, it doesn't need it.
In fact try it without anything, before you do anything to it.
I would hate to cover the awesome Ham flavor with anything. It has much more flavor than a regular Ham, especially with the Awesome Smoky Bark.
I have two butts in pops brine that will be ready to smoke tomorrow! The anticipation is killing me.
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?
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.
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 noticed that----Looks like about 5 or 6 whole loins in that pic!!!
Most I ever did was 3 !!!
That is a case of loins from Sam's. I'm waiting on buying my first pig in 3-4 weeks. It is going to be a 200 lber that is still growing or a 280 lber that breeding was not successful (Gilt). I have cured almost every section on a pig at one time or another. This will be my first pig. It will be killed and dressed just like bringing home a deer. I'm trying to decide about scraping it or skinning it, pork chops or loins, etc.