Sunday, June 24, 2012

Ham- Part 2- First One Is Done!

Smoking meat is different from regular cooking in that you don't get to open it and check on your progress. You have to wait until the thermometer says it is done before you get a peek at how your meat looks. But the smoker never seems to disappoint.
 The ham in the top of the smoker had the thermometer probe in it. We opened the smoker when it reached 160 degrees F. It was lovely but after checking the temperature of the lower ham, we found that one was only at about 150 degrees so it had to stay in a bit longer.
We, of course, took the top ham to be taste tested. 

Beautiful isn't it!
We did find it to be slightly salty on this end but not enough to bother you any. This end is the side that was on the bottom of the bag of brine. The color inside is wonderful and it is juicy. It tastes like ham only better than store bought, of course.

14 comments:

  1. Really looks yummy. You should take a look at this web site: www.farmsteadmeatsmith.com

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  2. WOW! That smoker is amazing and when you keep posting about it you are REALLY making my mouth water! LOL

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    1. I really am totally glad that I bought it this year. It makes so many things possible.

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  3. That looks amazing. did you use a store brought smoker or a home made one?

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    1. It is store bought, I guess. I bought it off Amazon.

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  4. Yummy, yes we love our smoker too. It was a great investment!

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  5. Looks great! Ham sandwiches to take to work for the next month then?

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    1. Nah, Phil will never let it last a month, lol, but yeah it's a lot of meat.
      As I have been growing the pigs, I had been wondering if we could live off a couple of pigs and some chickens for a year. I am pretty sure if you were careful you could get through most of the year anyway. The problem is that you need to eat up the first pig to make room in the freezer for the second one. We didn't get the ham put in there and right now there is just a couple inches of space in my freezer and we have been eating from the freezer since we butchered the pig (when it is that full, it never goes back in the way it came out, you sit and reorganize and reorganize trying to get it back in).

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  6. It looks delicious! Beautiful colour!

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    1. It really did turn out nice. I am so glad I was able to learn how to do these things this year.

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  7. Wonderful job Becky! Another skill in the tool box!

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  8. YUMMY, YUMMY, YUMMY, That ham looks good. Makes me want to take a knife and slice off a piece,LOL

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