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Author Topic: Baleron  (Read 2912 times)

Offline cathouse willy

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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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Offline Gafala

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  • 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.

Offline Edward176

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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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Offline cathouse willy

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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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Offline Edward176

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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  :P 
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Offline mybad

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Re: Baleron
« Reply #5 on: May 31, 2018, 03:15:07 pm »
That looks fantastic!
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Offline manfromplaid

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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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