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Cured Smoked Ham a picture guide

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  • Cured Smoked Ham a picture guide

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    <title>Sun Dec 04 2005 03</title>
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    <b>&nbsp;<center><font face="Times New Roman">
    <h1>
    &nbsp;<span id="subject0">Cured Hams: A Picture Guide To The Product</span>
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    <img height="75" alt="" hspace="10" src="http://forums.chef2chef.net/avatars//11169.jpg" width="65" align="left" vspace="10">
    Well they have been down in the pickle the correct amount of days, today
    we crack it back open and see if we made money or dumpster offerings!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/tightpicklful.jpg">
    <br>
    <br>
    Here they are open and looking good!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/lidoffpick.jpg">
    <br>
    <br>
    So up out of the pickle they come and into the bus tubs for the short
    ride to the smoker.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/rawham.jpg"> <br>
    <br>
    Three or four to a pickle bucket depending on my work load. In this case
    two tubs of three. Racked up and ready to roll to the smoker!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/hamstack.jpg">
    <br>
    <br>
    Looking close in the upper right corner of the rack stack, you can just
    see Big Dog Chefs pink tutu in the crate ready for the laundry. (And you
    guys thought he was kidding about his uniform!)<br>
    <br>
    Everything is out of the pickle<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/emptpickl.JPG">
    <br>
    <br>
    Setting up the fire box with hickory to make the smoke<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/firebox.jpg"> <br>
    <br>
    Loading them on the racks and getting set to program the temp profile<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/forwardhamsmker.jpg">
    <br>
    <br>
    Starting the smoke<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/smokysmkr.jpg">
    <br>
    <br>
    When they reach the hold temp and have their bone come up to the
    prescribed temperature they should carve off and show this type of
    beautiful color and marble.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/Hams/carvedg.jpg"> <br>
    <br>
    All in all I am happy with this years products. I think dropping the
    dextrose and going to a honey brown sugar cure with the clove in the
    background is working well. I would say it must be as they cleaned up
    two hams on Saturday night at the first catering using our home cured
    Country Christmas Ham!<br>
    <br>
    Did up the dishes and cleared out of there. Have to go back tonight
    about nine and get them out of the smoker and look at the finals.<br>
    <br>
    You might ask why with commercial hams would we go through the brain
    damage of curing and presenting our own hams. Well several reasons, in
    catering its about who can not only do the meal, but do the meal and put
    the most money in the bank. (As in left over money not the turn over!)
    And this allows several marketing advantages, we sell this as heirloom
    country ham, so our competitors are forced to find a place to buy such a
    beast. And they are expensive. Two we carve this live on the spike and
    it presents really really nice. And last it is unique, no one in our
    area will copy it, and no one in our area could make the taste. </font>
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    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP


  • #2
    I like your strategy.

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    • #3
      thanks for the post... those hams look great... I'll take half ham steaks, and could you shave the rest for sammies please...


      sigpic


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      • #4
        Thanks bbally for all that info. Great post.
        sigpic

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        • #5
          Great thread, thanks for posting it!:)
          Lang 60 Mobile deluxe




          Captain-N-Smoke BBQ Team(retired)
          ____________________________________________
          Takes allot of work and an open mind to make good sense.
          Praise the Lord and pass the Cannabis.

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