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Ham fresh out of the smoker

Discussion in 'Off Topic' started by Trlsmn, Sep 13, 2010.

  1. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    From this

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    Into the brine for 5 day, take out and soak in water for an hour, dry, then coat with honey and maple syrup all over, rubdown with your favorite pork rub and then into the smoker for 8 hours, let cool 1 hr and then eat.

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    .88 lb x 9.5lb = $8.36

    Bacon will be done tomorrow.
     
  2. M.Link

    M.Link Guest

    Trade you for my Mac N' Cheese! I'm not even much of a pork eatter, but I'd eat that!
     
  3. Celtic Armory

    Celtic Armory Port Orchard, WA Member

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    did you hot smoke it? if so what temp did you run your smoker up to?
     
  4. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    I did hot smoke it, it is a Little Chief smoker so who knows what the temp was. I smoked it for 8 hours adding new chips once an hour and flipping it every 2 hours, it cooked it to an internal temp of 150 degrees, then I took it out and wrapped it in tin foil and let it rest on the counter for an hour to become moist.
     
  5. Silver Fox

    Silver Fox Puyallup, WA Well-Known Member

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    I friggin' hate you for not being my neighbor.

    DANG that looks good!

    SF-