When I joined this community I introduce a method of smokin' that came to be known as Old's T-Shirt-Ah-Smokin'.
I view on many items smoke as salt and pepper. They are there to enhance an item--not to become the main meal. Thus I start down a long path to find a "filter" that would keep out any taring but allow a mild smoke flavoring to past through. What I ended up with was the material of a full arm-neck T-shirt. The other type of T-shirt allows to much to pass through to the meat.
This is not to say that I use the T-shirt on everything.. I don't! Just some items. Below you see what I smoked this weekend. It has a very sweet and mild smoke flavor through out the meat.
I cured this with Buckboard Bacon Cure. I smoke it for 6 hours 40 minutes @ 200F -- up and down. I use Maple and a few pucks of Oak.
When it first came out of the smoker:
(http://www.susanminor.org/Rayeimages/loin/loin1.jpg)
Next after they cooled to room temp I place them into a big zip lock bag. The T-shirt was dry. I wrapped them back up into the T-Shirt. I added just enough water to make the T-shirt moist---NOT WET! Place them in the frig and 4 days later took them out.
(http://www.susanminor.org/Rayeimages/loin/loin2.jpg)
This is what the T-Shirt looks like when finished. You can use it again.. but when you wash it NO BLEACH!
(http://www.susanminor.org/Rayeimages/loin/loin3.jpg)
As to the smoke flavoring... it is through out the meat. It is mild--sweet but it is there.
Sometime when you have nothing else to do find an old T-shirt. Play with this idea. Make whatever adjustment and have fun.
Olds
Wow that is making me hungry.......... and that's just the T-shirt!! ;D ;D ;D
Looks great Olds! :P :P And for a while now I have had a good use for my old T-shirts other than cleaning the car and boat, the t-shirt method has always worked well on the ocasions I have used it.
Looks good. Is that a boneless butt.
I'm impressed. I never would have thought of this tactic.
QuoteLooks good. Is that a boneless butt
It is the end pieces of a loin. At least it was labled that way. I used them as I got them for $1.79 per pound. They were in the "Day Old Section." Reg. price was like $3.59 per pound.
It is the best tasting ham I've had in years!
EDIT: I cured them for 2 1/2 weeks. After rinsing them off I soak them for 6 hours and changed out the water twice. This item is not salty at all.
OLDS....going for the cured loin I see...nice job there young man.
"EXTREMELY SORRY OLDS"
Quote"Bradley Owners: It's what in the shirt that counts",
My favourite so far! ;)
Hey olds can you sign a shirt and send it to me.Nothing like having an offical signed autograph of you on the tee shirt. ;D
Quote from: icerat4 on November 29, 2006, 12:52:17 PM
Hey olds can you sign a shirt and send it to me.Nothing like having an offical signed autograph of you on the tee shirt. ;D
I bet the butt man would like one too!
Looks great. Suggest not wearing the shirt around. The hounds will be on you! ;D ;D
Quote from: Oldman on November 29, 2006, 02:04:46 AM
... when you wash it NO BLEACH!....
WASH IT?!?!? :o :o Heck with that....you're talking to smokers here.....we're gonna throw it in a pot o' beans and make something GREAT tasting!! ;) ;D ;D
Now back to wiping the drool offa my keyboard! Can't wait to get my smoking center finished up....I gotta try THIS one, Olds!
STOP
To smokie... tasting... cut back on the hours. Try...2 to 2-1/2 hours.