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Thread: ham

  1. #1
    Piker is offline Allowed to bring in wood for The Pit Piker is an unknown quantity at this point
    Join Date
    Mar 2009
    Posts
    58

    Default ham

    hello
    Attached Images

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Looking good, Piker...any details you wanna share?
    What did u smoke it in, with how long and how hot? Did you cure it? How long?
    I'm being a smart@ss...
    But we do like the details.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Quote Originally Posted by Joneser View Post
    Looking good, Piker...any details you wanna share?
    What did u smoke it in smoke,
    with hot smoke
    how long until it was done
    and how hot? way hot
    Did you cure it? Sadly, no. Poor thing will never walk again. I tried though.
    How long? A long time. That ham will never be the same.
    I'm being a smart@ss...me too
    But we do like the details. Indeed, we do!
    Piker, thank you for joining us. Please stop by the introduction forum and tell us a bit about yourself, if you haven't already done so.

    You may notice that we get a little crazy sometimes. We have fun though!
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BA_LoKo View Post
    Piker, thank you for joining us. Please stop by the introduction forum and tell us a bit about yourself, if you haven't already done so.

    You may notice that we get a little crazy sometimes. We have fun though!
    He did Kev!

    Piker

    OK Piker, a doubled over pork loin?

    Tenderquick dry rub and macerate method?

    Wet brine? Doesn't look like it.

    In fact, it really doesn;t look smoked f\rom the pix.

    Tell us about it.

  5. #5
    Piker is offline Allowed to bring in wood for The Pit Piker is an unknown quantity at this point
    Join Date
    Mar 2009
    Posts
    58

    Default ham

    Just testingpostingpictures Finally figured it out. It wasa4lb.pork loin brined in 2qts. of water,1/3 cup ofsalt 1tps ofcure 1/4 cup ofsugar 1tps of pickling spice 1 tps of whole cloves Brined infrig for 4 days andcooked in170deg. water toan i.t. of 160. I amslowly getting into smoking asitis an aquired taste forme. willsmoke thenextone. as you canseemyspacer has gone haywire. willletyou know thksPiker

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Areyousayingmy speculationwascloseto correct?

  7. #7
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    AhhBoiledHam.Soundsgood!
    TooBadAboutyourkeyboard.
    Gladyoufiguredoutthepix///theycanbetrickyatfirst.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  8. #8
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Quote " Hello" Unquote.

    A man of few words to be sure.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  9. #9
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Thanks for sharing the pics with us Piker. Creepin up on the low and slow I see... You started out with slow boiling that ham. Can't wait to get you hooked up on the smoker and loving it.

    We'll let you by with the boiling O the ham but pleaaaase don't boil your ribs like Bubba does
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Piker is offline Allowed to bring in wood for The Pit Piker is an unknown quantity at this point
    Join Date
    Mar 2009
    Posts
    58

    Default cured ham

    I do smoke some things as whole chicken belly bacon and certain sausages that I make. That is my passion sausages and lunch meats. There is so much experimenting you can do except I am not into the hot stuff as you guys seem to be. Taking sone venison and pork out of deep freeze today to make some fresh sausage. Will probably use a beer seasoning as I have some of the premixed stuff left that I want to get rid of so I can try a lot of new spices. Wii post pictures Thks Piker

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