My Sweetheart ham
My Sweetheart ham
Hey fellas. Just finished some sweetheart ham. I used Butterbean's recipe and a full loin I had from the hog I butchered in Nov.
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Laftpig, here is the recipe I used.
http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham
It's a dry cure.I smoked it for about 4 hrs at 130 then turned the smoker up to 180and finished to an IT of 71C.
http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham
It's a dry cure.I smoked it for about 4 hrs at 130 then turned the smoker up to 180and finished to an IT of 71C.
Wow that's a beauty, gonna be my next project cook, since I never did a ham, and using a pork loin sound easier.
Thanks
Fatboyz was just reading the thread you posted for the Sweetheart Ham. Thanks
I'm gonna give it a go maybe in a few days, and I'm gonna poach it like Bob K suggested since It's -1*F outside, and I really don't take well to cold.
At least not like my ancestors from Poland did.
Thanks
Fatboyz was just reading the thread you posted for the Sweetheart Ham. Thanks
I'm gonna give it a go maybe in a few days, and I'm gonna poach it like Bob K suggested since It's -1*F outside, and I really don't take well to cold.
At least not like my ancestors from Poland did.
Kijek, at -1 that's when we decide we need long pants LOL. It's been -35 since before Christmas, just warmed up to -15 this weekend. I have a roaster I poach in but prefer to finish in the smoker if I can. It kind of had a nice glaze to it. I don't have a sous vide but had thought about re vac packing them and poaching them that way in the electric roaster. Either way you'll have a real nice product and a loin is great to start with.