Darn pics

viper125 · July 23, 2012, 09:38:01 AM

Well sorry no picks of the finish butts but they looked like the rest. Very nice. Went to take pics and my camera card took that moment to quit working and hasnt since. So I ordered one. Then went to use my cell phone and it was dead. It was late so I gave up. Meats frozen now. But will get pics when I unthaw it. Also had fried up all the pork skins and they were great. A little hard but other then that I liked them. Used my cajun dust on them..
Also my camera takes the compact flash card. So i ordered an adapter with a wifi card. Those things look amazing. Set it to up load to your home network and any time you come home and your camera is on it automatically uploads and saves it for you,had to try one.
Well Hams are curing hopefully i'll have a camera by the time their done. LOL Other wise i'll make sure to keep the phone charged.

viper125 · July 24, 2012, 12:28:38 PM

Well wife gave me a surprise today. She had taken pics with her phone unknown to me. Guess I was just to busy to realize. Their not the best but better then what I didn't take.
Well did up three pork hams for pulled pork. Smoked and rubbed them in Jan's Rub. 18 hours of smoking for four hams. Here is a couple pics to show you.

Pork ham rubbed and sat in fridge overnight and then set out 2 hours warming up and into a smoker at 120Degrees for the first 2 hours.

Here is the hide I saved from hams. These will make good cracklins.

After the smoke! Smells very good, Bark is beautiful and taste.. well very good to me.

Then we pulled it and chopped up the bark. And added it along with a few ounces of cider to keep it moist. And froze ready to heat back up.

Well pull pork's done for the wedding and hams come out of the cure tomorrow. hopefully will start smoking tomorrow or next day.

Tenpoint5 · July 25, 2012, 08:12:09 AM

So far it looks like it should be a good feast

squirtthecat · July 25, 2012, 08:18:23 AM

Go meat!

3rensho · July 25, 2012, 08:56:49 AM

Oh yeah. That's beauty personified!!

viper125 · July 25, 2012, 09:50:17 AM

Hams are in smoker drying for 6 hours. Will start 6yk hours of maple soon. Sampled it this morning with a couple eggs and biscuits. Tastes very good. Used Habs recipe except i like to grind it all to powder then add. Then i inject the mix straight from container with out straing. Seems like it tastes even better that way.

mikecorn.1 · July 25, 2012, 05:01:03 PM

Oh man. I'm glad you got some pics cause you won of gotten an ear full ;). Looks great.

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slowpoke · July 25, 2012, 05:18:09 PM

Realy great lookin,Paul There isn't anybody leaving their wedding hungry.lol

viper125 · July 25, 2012, 05:34:17 PM

Well they are in the smoker and I did grab proof. But this is when they were drying and just put in. Get some better ones later. Hope they come out as good as the pulled pork.

mikecorn.1 · July 25, 2012, 06:00:00 PM

Dang! How many thermometers you got in them things ;) ;D

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viper125 · July 25, 2012, 06:56:25 PM

Just the PID and my wireless!

Opened to fill pan and here is what I seen so far.

This one is before I rolled it over and switched the racks.

Smoker John · July 25, 2012, 07:22:12 PM

That's looking really good Viper

Darn pics

squirtthecat