Friends at work said that my Javelina recipe was a fluke, no way I could do it again. So I gots to prove them wrong. Started Monday soaking another 1/4 of the pig in my brine. I decided to get an early start this morning at 5:45 so I wouldn't have to rush it this time. So far so good. IT is at 115 now.
Must be nice to sleep in!! I already had an hour of smoke rolling!! ;D ;D Funny how we fall for that line that it was just a fluke and that we can't do it again. Guess if they just said Can I have some more we might not make it as soon. You doing the Long smoke on your ham like I am?
Ran out of apple pucks, only did two hours this time. I don't think it'll hurt it too much as I only did 3 hours last time.
NO PICTURES ....... NO COMMENTS! ;D
Yep, you've shut me up too.
I catch on quick - I saw 10.5's easy method. ;D
Just joshin - figured the pics are just going to be the same as the first set. I'll hit a couple now just to keep the peeps lookin.
Ok, here's the little piggy after brine, season, bacon wrap, cheescloth, tied, smoked and heating.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Smoked%20Javelina/Hamalinainsmoke.jpg)
Quote from: KevinG on April 24, 2010, 12:22:37 PM
Ok, here's the little piggy after brine, season, bacon wrap, cheescloth, tied, smoked and heating.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Smoked%20Javelina/Hamalinainsmoke.jpg)
Is he made out of LEAD? That you had to use three racks to hold him up.
;D ;D Optical dillusion :D It's only two racks. I found out the hard way that the temp probes and racks get hot when pre-heating making it very difficult to put them in. So now I leave one rack in and hook up the probe to it, then put the food on another on top of it. Keeps my fingers white instead of brown streaked. ;)
what was the dressed weight?
He weighed 40 lbs. after gutting & before skinning. But total meat at the end was somewhat dismal cause of the fight he put up.
Quote from: KevinG on April 24, 2010, 06:35:18 PM
He weighed 40 lbs. after gutting & before skinning. But total meat at the end was somewhat dismal cause of the fight he put up.
What fight??? You stunk so bad after walking all over them hills all day that he thought you was one of them and walked up and asked "What's for dinner buddy?" You had to back up to get far enough away to shoot him! ;D ;D
ROTFLMAO ;D ;D ;D
I decided to shake things up a little to see what would happen. After smoking I laid out some aluminum foil and put the meat in it, then splashed with some apple juice and sealed up.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Smoked%20Javelina/Hamalinainfoil.jpg)
Once the IT finally hit, I opened it up and there was a lot of juice. I had to pour it out so it wouldn't spill all over the place. Camera started acting up, so kinda blurry.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Smoked%20Javelina/Hamalinaunwrapped.jpg)
After cutting up, had some fine lookin hamalina.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Smoked%20Javelina/Hamalina2.jpg)
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Smoked%20Javelina/Hamalina1.jpg)
Cooked up some beans and tried it hot again. Stupid camera wouldn't focus, should've used the new one.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Smoked%20Javelina/Hamalinaandbeans.jpg)
This method tasted a lot less gamey hot, but lost some of the ham flavor. I'll have to see how it tastes after a day cooling off.
No wonder you got done so fast YOU CHEATED you steamed yours!!! Still looks good though hoping to be cutting mine here soon.
It does look good Kevin.
Nice color to the hamilina.
Quote from: Tenpoint5 on April 24, 2010, 07:48:11 PM
No wonder you got done so fast YOU CHEATED you steamed yours!!! Still looks good though hoping to be cutting mine here soon.
I can't help it that I can still think on my feet after downin a few. :D
Quote from: classicrockgriller on April 24, 2010, 07:50:37 PM
It does look good Kevin.
Nice color to the hamilina.
Thanks CRG, didn't smell bad either. I do hope the ham tastes comes back, I liked that. If not, oh well, next time no juice.
Quote from: KevinG on April 24, 2010, 07:53:23 PM
Quote from: classicrockgriller on April 24, 2010, 07:50:37 PM
It does look good Kevin.
Nice color to the hamilina.
Thanks CRG, didn't smell bad either. I do hope the ham tastes comes back, I liked that. If not, oh well, next time no juice.
So you think you can get another Javalena to commit suicide?
Ever heard of the horse whisperer, well I'm the javelina smelleller.
Quote from: KevinG on April 24, 2010, 07:58:18 PM
Ever heard of the horse whisperer, well I'm the javelina smelleller.
Geez.
;D ;D Must be the JD kickin in.
I don't care what it tasted like...
I'm just glad there was still some MEAT left on the carcass after you stabbed it, speared it a few hundred times, beat it with a club, and shot it repeatedly with various pistols, rifles, elephant guns, rocket launchers and bunker-busters... 8)
;D ;D