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10 members and 20 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Top Poster: PigCicles (10,055)
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Results 11 to 20 of 22
  1. #11
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    It has been hung for 106 days now. I took it down and tasted it for the first time today.
    I was a little disappointed, I did not find very much flavor, but then for the last few days I find that everything has less taste !.
    I used the same dry cure as the year before so if it is not as good it must be the quality of the ham to start with.
    I have a couple slices in the refrigerator and will taste again tomorrow.
    Will have to see if it improves with time.

    A couple of pictures :
    The white is not mold (even if there is supposed to be some), I scraped it off anyway on the slices before tasting.




    If anybody is still looking - Thanks.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #12
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I'm still lookin'! Looks good to me. Hope your disappointment turns around.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #13
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks good from here.
    Jim

  4. #14
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    It's me - tastes good today, not as much "ham flavor" as last year but still good !
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  5. #15
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    good things come with time.... is it all gone yet?? my family would have destroyed that thing in three days....
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  6. #16
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    I have succeeded in keeping my hands off of it until now. It is supposed to dry for another 2 months.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  7. #17
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Stay strong! Looks awesome

    No chickens were harmed in this statement. But it doesn't mean I didn't want to.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #18
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    127 days could not resist it just had to cut a couple of slices, Its good :


    Heated up some of the fat in a frying pan, then fried some of that rind :


    Oh, yes, thats good. The rendered fat in the cup will be used on toast with salt and pepper tomorrow for breakfast.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  9. #19
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default The end

    Got a little lazy in June did not take a picture of the ham, only the fried rind (176 days old now).




    July, it is now 197 days old it is done and I will stop posting (but not eating) after this. Just a last couple of photos.

    Three slices with the ham in the background:


    The ham :


    If anyone is still out there, thanks for looking.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  10. #20
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Wow! That looks great. You've been really patient with this and now I'm drooling. Enjoy that beautiful ham!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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