OT: Question...

Discussion in 'Football' started by Fryowa, Jun 26, 2020 at 10:00 AM.

  1. Fryowa

    Fryowa Well-Known Member

    ...for those who do a lot of smoking meat.

    I have two boneless, skinless fresh hams (not cured or cooked).

    Anyone done one of these before? They're pretty lean, but I'm thinking of just letting them go like a shoulder for pulled pork, but maybe to 205-210 internal instead of the normal 195 I do for shoulders. I usually spritz with 50/50 AC vinegar/apple juice every 45 mins or so and it does a good job keeping other lean stuff moist like center cut loins .I'll also have an aluminum pan in the kettle full of apple juice to steam.

    Any thoughts or experience with fresh (green) hams? I've brined and cured before like a traditional ham, but with it just being my kid and I shredding it makes more sense to eat throughout the week (tacos, sandwiches, chili, etc.) Has your experience been any different than a loin?
     
  2. Denverhawk1

    Denverhawk1 Well-Known Member

    I treat it EXACTLY the same as a pork shoulder. Seems to work for us just fine. Done a couple that way.
     
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  3. Fryowa

    Fryowa Well-Known Member

    Perfect. Do you take it up higher temp than a shoulder or does it get just as tender at 195 ish?
     
  4. okeefe4prez

    okeefe4prez Well-Known Member

    I've only done one. I did it in a foil pan and used the drippings to create a fantastic gravy. I don't recall temp.
     
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  5. BILLYBOBSTEXAS

    BILLYBOBSTEXAS Well-Known Member

    I had an oil barrel converted into a hog roaster. I use to do whole hog roast for neighbor hood parties. Too much work deboning all the meat while keeping it hot. I covered it to doing fresh, (green), hams. I have a commercial meat slicer that made the job so easy. I would inject some of them with different spice ingredients. You can't hardly go wrong by just using what flavor you prefer! Good luck Fry, and let us know how it turned out!!!!!
     
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  6. BILLYBOBSTEXAS

    BILLYBOBSTEXAS Well-Known Member

    My roaster used charcoal and I used apple wood chips soaked in water/apple juice. Apple juice mixed with beer was added to the spice mixture to inject. I hope this helps.
     
  7. MelroseHawkins

    MelroseHawkins Well-Known Member

    Man I really need to step up my smoking game.
     
  8. Denverhawk1

    Denverhawk1 Well-Known Member

    I keep it close to 195-ish. Spritz a lot. Don’t be bashful. If you think it’s drying don’t be scared to foil it for a bit.
     
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  9. Fryowa

    Fryowa Well-Known Member

    Just a follow-up, got busy this weekend and didn't get the hams thawed out. Will for sure be sometime this week or weekend though, after today I'm off til Monday and my kid is away visiting grandparents for a month. I'm bachelorizing til August, fellas...
     
  10. kicker22

    kicker22 Well-Known Member

    Enjoy it. My wife and kids have been home since Covid hit and I was just thinking how different "days off" are with them home. I find myself working more.
     
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  11. okeefe4prez

    okeefe4prez Well-Known Member

    And by working you mean shitposting on HN, right? Don't lie.
     
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  12. kicker22

    kicker22 Well-Known Member

    Correct. While posting from an office setting and staying caught up on the desk work at the same time.
     
  13. Fryowa

    Fryowa Well-Known Member

    Don't tell us you're not smoking anything over the 4th.

    Spill the beans, what's on the menu?

    I'm also doing a cured pork belly for homemade bacon, another shoulder to pull and freeze, and some asparagus at some point.
     
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  14. Denverhawk1

    Denverhawk1 Well-Known Member

    ok, let’s talk bacon. We just bought a half a hog and had pork belly “cut and labeled” as bacon. We have a Traeger and a blackstone griddle. The Traeger kills it. Smoke it low, maybe even just leave it on smoke and it’s honestly just fantastic. Went through 10 pounds in a month. The blackstone makes great breakfast sausage. Again, just kills it. And what I like is there’s no seasoning I add to it. Nothing. Just all the meat flavor.

    I want pictures of the ham when it’s done.
     
  15. Fryowa

    Fryowa Well-Known Member

    The pork belly I have is one huge slab exactly as it comes off the hog, nothing done to it. To make bacon you have to cure it first and then smoke it, otherwise it’s technically side pork which is completely different taste and texture wise.

    When I cure a pork belly I do it in a 2 gallon zip loc, coat the entire thing with equal parts salt and light brown sugar, a little maple syrup, and black pepper. Get all the air out and throw it in the fridge for 5 days, flip it once everyday. It’ll pull most of the moisture out, after 5 days drain it in the sink, rinse/dry it, and you have a cured pork belly. Then smoke it to an internal of 150° (I strictly use apple wood for bacon), put it in the freezer for 15 mins to firm up, and slice it to whatever thickness of bacon you want. Freeze the bacon if you want or cook it up. I can get a half a pork belly’s worth of bacon on my 36” Blackstone at a time.
     
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  16. BILLYBOBSTEXAS

    BILLYBOBSTEXAS Well-Known Member

    Home made bacon is the best! I do on occasion enjoy some fried side pork with salt and pepper sprinkled on it before cooking. My dad purchased a meat grinder, Hobart slicer, and sausage stuffer from a mom and pop grocery store when it closed in Dubuque many, many years ago. My older brother kept the grinder and I have the slicer. I don't use it a lot but it still works great!!!!
     
  17. BILLYBOBSTEXAS

    BILLYBOBSTEXAS Well-Known Member

    Thanks Fryowa for the recipe. I'll give it a try!
     
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