Aww Paul. Why you keeping us in suspense. We need pics and feed back. đź‘Ť
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Now that’s a ham that I’m not used to. Inspiring.Comment
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That looks so good! I want a bite, and when it's all done I call dibs on the ham hock. Hahaha.
KathrynComment
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I am curious to hear how this came out. It looks darn good in the pics.
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Looks great! When you done eating how about some more pics and details?Comment
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Well, it was a full day. Sorry for the slow recap.
The edges and the small end, the "redder" end, was good! Th bark and sweetness and smoke was super tasty.
Most all of it was extra tender and juicy!
What I learned was ithat it either needs to be injected, or the dry brine needs to be 2+ days in advance. As i got away from the edge...NoSalt. And i Love salt!
the biggest muscle in the ham was the least tender and the least tasty.
It tasted a lot like pork, less like ham. The unsalted parts were not desirable.
I’m wondering how it would work out to butcher the ham down more, separating those big muscles, and smoking them individually? You guys know I love the bark!
next steps are to dry brine 3 Days before and smoke a whole ham, and to butcher one down and smoke the big parts at the same time.
More testing needed!
Attached FilesComment
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So, with all that extra meat, and that huge ham bone, only smoked 5 hours, still lots of tasty still in it, I thought...Soup!
Into the pot went the bone, with lots of meat on it. And some other little tasty pieces. Sautéed onion, green bell pepper, celery, garlic. Tried to use some pork fat rendered from he skin I removed. Cooked down 3 hours. Added potato’s.
i didn’t add salt, just to see how it shook out.
Then I added some evaporated milk to try is creamy style. And a little cheese. It was good!
mynwife said the Soup was too savory for her. She is rather picky, however. I’ll get my crew to taste the soups. I think it was tasty!!Comment
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Many Thanks, Paul...
Lookin' forward to yer continued experiments, in th' name of Science!
Happy Trails, Brother!Comment
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Beautiful! Just beautiful!Comment
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PaulstheRibList "It tasted a lot like pork, less like ham."
It tasted like pork because it is pork. They can call it a "fresh ham" but it's not really a ham as we know it, until it's cured. It's just a fresh hind leg off a pig! Dry brining overnight isn't even close to a cured ham and 3 days won't do it either. Check out MH's wet cured ham recipe Great looking pork roast though!Comment
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Yes sirs, understand that a dry brine is not a cure. What I am aiming for with the longer dry brine is the salt penetrating so the inner parts of the cut have salt on them. I just can't abide a hunk of meat that is without salt! -
OK... it will still take a long time for just salt to penetrate a hunk of meat like that whether it’s "cured" or just salted. Unless it’s cured, it’s still a pork roast. Awesome in its own right, but still not ham per se. Might be easier to roast, slice and salt on your plate.
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