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**The Sauce Blog**
April 1st, 2016, 12:35 pm
#1
* Wichita ** Wichita *
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  • Joined: August 22nd, 2014, 11:53 pm
  • Posts: 207

Wanted to cure my own ham for Easter. Had some pork but available, an online wet cure recipe and my fingers crossed. I was not going to be popular if Easter ham was a bust. Cured the boneless pork butt for 7 days in a Morton's Tender Quick and brown sugar wet brine. Turned out great, but next time I want to try a whole bone in true ham and curing salt #1 to compare results.

Cured two boneless butts for 7 days and desalinated a corned beef brisket point for pastrami.

1 - three meat.jpg


Smoked the hams for 10+ hours to an internal temp of 155. The instructions said to hang the ham for best results. I didn't have room to hang them vertically so I had to hang them horizontally. Don't think the end results qualifies as diet food though.
2 - light meat.jpg


Let the ham rest and mellow out for a day. Reheated in the oven and treated with an orange/brown sugar glaze.
3 - ham.jpg


4 - sliced ham.jpg


And of course - Pastrami. Saved for a couple of days and sliced cold. Griddle fried for sandwiches for a quick dinner or two.
5 pastrami.jpg


Thanks for looking.

Durango 24
April 1st, 2016, 12:38 pm
#2
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 1889

Looks great!

Yoder_Herb
April 1st, 2016, 1:40 pm
#3
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

Very nice.

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