Lilbit Posted July 18, 2012 Report Share Posted July 18, 2012 I saw a really good post on making bacon. Step by step directions including pics. There was also a post about making some venison sausage sticks and the pics looked awesome, they looked like they were from a commercial food company but still artisan. Being that this is the gun forum that sometimes talks about motorcycles, I thought maybe some of you gun guys hunt and would like a new recipe for your venison Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 18, 2012 Author Report Share Posted July 18, 2012 Sounds good to me! I have been researching making my own bacon. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 20, 2012 Author Report Share Posted July 20, 2012 I decided I wanted to smoke a ham. I know most hams come precooked, so I decided to google to see if it was common practice to stick one in the smoker. To my delight, it can be done! So I picked up a nice small 2 lb cumberland gap ham( just my fiance and myself). I decided I wanted to put a rub on it and attempt to get a bark on my ham. So I used the following things.Pure Maple syrupCayenne pepperHoney Dijon mustardbrown sugargarlic powdersmoke house maple seasoning.I scored the ham very lightly and rubbed it down with maple syrup, and then mixed the mustard,cayenne, brown sugar,garlic powder, and smokehouse maple into a paste, and rubbed it into the ham. my game plan with this is to mix up some water and apple cider vinegar and use apple wood, at about 225 degrees. Any suggestions? Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted July 20, 2012 Report Share Posted July 20, 2012 I prefer simpler on hams, I rub sage and garlic, then smoke with pecan or oak. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 20, 2012 Report Share Posted July 20, 2012 damn you are making me impatient wanting to smoke something! you're killing me hahaI have to wait until I move until I start smoking again Quote Link to comment Share on other sites More sharing options...
Lilbit Posted July 20, 2012 Report Share Posted July 20, 2012 Here's a recipe for a fresh ham. It won't be the same as a cured ham that you by in the store but they are still yummy. You have to brine it otherwise it will come out like a smoked pork roast. http://www.grouprecipes.com/108736/glazed-smoke-roasted-fresh-ham.html Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 20, 2012 Author Report Share Posted July 20, 2012 damn you are making me impatient wanting to smoke something! you're killing me hahaI have to wait until I move until I start smoking again smoking is addictive! What can I say! Nothing better than firing up the smoker and doing yard work. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 20, 2012 Report Share Posted July 20, 2012 smoking is addictive! What can I say! Nothing better than firing up the smoker and doing yard work. I don't care what people say it really is an art form. I absolutely love it! I've finally convinced myself to bite the bullet and order the propane smoker once I move and practice with it as well so I can do some cuts that require longer burns. I love my charcoal WSM but its such a pain in the ass process and I am teh suck at keeping the temp stable so I'm afraid to leave it alone very long Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 20, 2012 Author Report Share Posted July 20, 2012 Here's a recipe for a fresh ham. It won't be the same as a cured ham that you by in the store but they are still yummy. You have to brine it otherwise it will come out like a smoked pork roast. http://www.grouprecipes.com/108736/glazed-smoke-roasted-fresh-ham.htmlthat sounds delicious! I think I am going to have to go visit the butcher man! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 20, 2012 Author Report Share Posted July 20, 2012 I don't care what people say it really is an art form. I absolutely love it! I've finally convinced myself to bite the bullet and order the propane smoker once I move and practice with it as well so I can do some cuts that require longer burns. I love my charcoal WSM but its such a pain in the ass process and I am teh suck at keeping the temp stable so I'm afraid to leave it alone very longI love my masterbuilt propane. As long as its not real windy, I can set it at 225 and literally set it and forget it. While I use a remote thermometer to measure the meat temp, I also use a digital thermometer to monitor the temp of the smoker. When I smoked my ribs, I literally had to change the temp one time, in 4.5 hours. Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted July 20, 2012 Report Share Posted July 20, 2012 I don't care what people say it really is an art form. I absolutely love it! I've finally convinced myself to bite the bullet and order the propane smoker once I move and practice with it as well so I can do some cuts that require longer burns. I love my charcoal WSM but its such a pain in the ass process and I am teh suck at keeping the temp stable so I'm afraid to leave it alone very longThat is why you get a mini-keg, and sit outside all day with it! Quote Link to comment Share on other sites More sharing options...
Lilbit Posted July 20, 2012 Report Share Posted July 20, 2012 that sounds delicious! I think I am going to have to go visit the butcher man! Let's us know when you cook that and don't forget directions to your house Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 20, 2012 Report Share Posted July 20, 2012 I love my masterbuilt propane. As long as its not real windy, I can set it at 225 and literally set it and forget it. While I use a remote thermometer to measure the meat temp, I also use a digital thermometer to monitor the temp of the smoker. When I smoked my ribs, I literally had to change the temp one time, in 4.5 hours.what thermometers did you end up going with? I want to get a remote one when I order the Masterbuilt because I've just been using an old school one which has worked but wouldn't mind going a bit more high tech. I figure with the propane smoker I will probably end up using it far more oftenAlso since you have the Masterbuilt I think i recall it being the 2 door version? How much meat can you actually put in it? Quote Link to comment Share on other sites More sharing options...
Lilbit Posted July 20, 2012 Report Share Posted July 20, 2012 This bacon sounds pretty good. http://honest-food.net/2011/03/22/sichuan-bacon/ Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 20, 2012 Author Report Share Posted July 20, 2012 the smoker is 23x14. My only complaint is that its not very deep. I'm guessing you could get 50-60 lbs if you played your cards right, depending on the cuts you do together. Quote Link to comment Share on other sites More sharing options...
Lilbit Posted July 20, 2012 Report Share Posted July 20, 2012 If you have the space and don't mind waiting for the meat to cure here is one that uses nitrates. http://www.dizzypigbbq.com/recipesHam.html Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 21, 2012 Author Report Share Posted July 21, 2012 Brian, heres the thermometer I use. I liked this one better than most because the wire wasn't similar to that of a pair of headphones but actually steel braided covering. It was also very inexpensive and seems to work great. I can even take it inside with me, and not even have to go back out to manually check the temp. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 21, 2012 Author Report Share Posted July 21, 2012 finished pics of said ham.. its still resting. I will let you guys know how it was later on. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 21, 2012 Author Report Share Posted July 21, 2012 The old baked bland Easter ham will never be the same. This thing was awesome. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 5, 2012 Author Report Share Posted August 5, 2012 (edited) Heres my next bbq adventure. 12 lbs of pork shoulder... Edited August 5, 2012 by oldschoolsdime92 Quote Link to comment Share on other sites More sharing options...
El capitan Posted August 5, 2012 Report Share Posted August 5, 2012 I just did an 8 lb pork butt yesterday. It came out great! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 5, 2012 Author Report Share Posted August 5, 2012 Nice! Im hoping mine does as well! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 5, 2012 Report Share Posted August 5, 2012 So, I went bought some wood chips ans a small smoker box to use in the grill. I'll see how it does, but just a little test run earlier it didn't produce much visible smoke, but I could smell it. I wanted to see what it would do on just the empty grill before actually cooking with it in place. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 5, 2012 Author Report Share Posted August 5, 2012 (edited) Where did you put the smoker box? Gas grill? Here's my pulled pork Edited August 5, 2012 by oldschoolsdime92 Quote Link to comment Share on other sites More sharing options...
Helmutt Posted August 5, 2012 Report Share Posted August 5, 2012 Whats for dinner?! Looks damn tasty bro, did you visit my uncle for the meat or buy it local to you? Quote Link to comment Share on other sites More sharing options...
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