Smoking Hams

Air dried cured meat and salami recipes

Re: Smoking Hams

Postby Vindii » Tue Feb 19, 2013 5:03 pm

No offence to any of you guys. I appreciate the help. More than one way to skin a cat.

I home today with a sick kid so it will be a good day to cook these. I'll let you know how they are.
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Re: Smoking Hams

Postby Vindii » Wed Feb 20, 2013 3:07 pm

I hot smoked both of them yesterday. Smoker temp was around 215-240. Took about 8 hours to hit 145 IT. After a short rest I had to slice some off to try. Came out very good!

Here's the hams after 15 days in the fridge and a good rinse.

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Right out of the smoker

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Couple slices. The flash on my tablet washes out some of the color. They looks lighter but are more of a pink color.

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I'll carve them up tonight. Is there a proper way to carve one of these?

Thanks again for the help.
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Re: Smoking Hams

Postby wheels » Wed Feb 20, 2013 5:49 pm

It seems as if I've caused unnecessary upset and confusion here. What I was trying to say, albeit clumsily (It was late-o'clock!), is if you follow the tutorial, don't soak it.

I'm glad that it's all turned out OK in the end.

Phil
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