Years back when I first joined this community I introduce the members then to a method of smoking foods that was different. The reason I came up with this method is there are many items I really don't care for the "bark." I have done this with chicken as well. And I use this method for double smoking a store purchased ham.
The best material I have found is a T-shirt. The type with sleeves and a full neck line.
In this image the boston butt has been smoked for 6 hours. I leave it out until it gets to room temparture.
(http://www.susanminor.org/Rayeimages/Butt-T-Shirt/Butt-smoked.jpg)
As you can see the butt is still in the T-shirt material.
In this image I took a small sample.
(http://www.susanminor.org/Rayeimages/Butt-T-Shirt/butt-sample.jpg)
Now once the butt has cooled I wrap it back up in the T-Shirt and the wrap it again in plastic. I place this in the refrig for 4-5 days. This "dwell" time is important.
(http://www.susanminor.org/Rayeimages/Butt-T-Shirt/butt-plastic.jpg)
Here is the finished product:
(http://www.susanminor.org/Rayeimages/Butt-T-Shirt/butt-done.jpg)
Enjoy
Olds
Looks great. :)
Olds,
What internal temperature do you recommend for this style of smoking. I know a lot of people go to 195 for pulling but only to 165 fro slicing.
I remember researching your former posts and reading about this method. I thought it was interesting but have not tried it. I like to experience different methods of smoking. Experimenting is the way to learn. It is amazing the different tastes and textures that can be achieved with the same basic ingredients and equipment.
Thanks for the lesson and reminding me of your method. It is something to think about.
Good luck and wrap it up,
Pachanga
Of course this item was cured. I pulled it at 160F. When I've done fresh pork this way I take it to 165F.
Looks real good. I also have been meaning to do this style of smoking. Sometime ago I bought some 100% jersey fabric. I don't have any white t-shirts and buying this by the yard was cheaper. Look like I going to have to find that cloth.
I just want to make sure about your third picture. You say to wrap it back up in the T-Shirt and the wrap it again in plastic" but the third picture only shows it wrapped in plastic. Is that third picture after the "dwell" time and the T-shirt removed.
QuoteI just want to make sure about your third picture. You say to wrap it back up in the T-Shirt and the wrap it again in plastic" but the third picture only shows it wrapped in plastic. Is that third picture after the "dwell" time and the T-shirt removed.
No the T-shirt is in that picture. That is just the bottom side showing.
That looks great, Olds!
Mrs
That looks good Olds
Kinda like buck board bacon.
There are a number of guys who do their country hams this way. I've got to do a ham like this. Got two spiral sliced hams for Christmas gifts and the family is still tired of ham - so might be this summer before I'm allowed a ham. I guess I'll have to go buy some jersey fabric, I don't think the taste would be too good with MY used t-shirts!
Olds
I will be adding this one to my lidt of things to do
Just curious :P what do you think the results would be like with lingerie ?
It is almost V Day ............
hmmmm, I wonder how many Victoria Secret's thongs would be required to cover a ham?
Quote from: smokin65 on February 08, 2010, 05:46:06 PM
hmmmm, I wonder how many Victoria Secret's thongs would be required to cover a ham?
Uhhhhh,ahhhhhh,ummmmmm - never mind!
Quote from: smokin65 on February 08, 2010, 05:46:06 PM
hmmmm, I wonder how many Victoria Secret's thongs would be required to cover a ham?
Don't anybody ask!!! I don't know!!! Nepas might ;D ;D
Hmmm I suppose it would depend on the size of the individual the thong came from!