BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: cathouse willy on May 30, 2018, 01:02:43 pm

Title: Baleron
Post by: cathouse willy on May 30, 2018, 01:02:43 pm

Polish country ham cured for 14 days then 4hrs of alder/apple and poached to finish it of 150 f.
(https://s19.postimg.cc/4cccttd9f/baleron_003_540x405.jpg) (https://postimages.org/)
Title: Re: Baleron
Post by: Gafala on May 30, 2018, 04:54:32 pm
Looking good.
Title: Re: Baleron
Post by: Edward176 on May 30, 2018, 06:19:01 pm
Looks really good cathouse willy, what cut of meat did you use? Man oh man I can taste it over here already.
Title: Re: Baleron
Post by: cathouse willy on May 30, 2018, 09:42:11 pm
It 's a pork shoulder labeled as a coppa cut.First time I've seen one in the super market meat counter.I think any part of the shoulder will work.
Title: Re: Baleron
Post by: Edward176 on May 31, 2018, 01:23:35 pm
When we made Baleron, way back when I was knee high to a table, we used pork leg/shoulder too. I still have my grandfathers recipes from before the war with his spices and procedures to make that Old Country Ham. Looks good cathouse, really good  :P 
Title: Re: Baleron
Post by: mybad on May 31, 2018, 03:15:07 pm
That looks fantastic!
Title: Re: Baleron
Post by: manfromplaid on June 01, 2018, 04:07:55 pm
yup a slice of that would be good about now