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BRADLEY SMOKER | "Taste the Great Outdoors"
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Smoking Techniques
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Hot Smoking and Barbecuing
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Baleron
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Topic: Baleron (Read 2912 times)
cathouse willy
Full Member
Posts: 440
Baleron
«
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.
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Gafala
Sr. Member
Posts: 612
Gem faceter by choice, BBQ Smoker by heart.
Re: Baleron
«
Reply #1 on:
May 30, 2018, 04:54:32 pm »
Looking good.
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Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.
Edward176
Sr. Member
Posts: 544
Re: Baleron
«
Reply #2 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.
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cathouse willy
Full Member
Posts: 440
Re: Baleron
«
Reply #3 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.
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Edward176
Sr. Member
Posts: 544
Re: Baleron
«
Reply #4 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
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mybad
Jr. Member
Posts: 213
Re: Baleron
«
Reply #5 on:
May 31, 2018, 03:15:07 pm »
That looks fantastic!
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manfromplaid
Full Member
Posts: 491
Re: Baleron
«
Reply #6 on:
June 01, 2018, 04:07:55 pm »
yup a slice of that would be good about now
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BRADLEY SMOKER | "Taste the Great Outdoors"
»
Smoking Techniques
»
Hot Smoking and Barbecuing
»
Baleron