wittdog
Master Chef
In the past I have hung my ham and by putting a net around it, the net helps to hold the meat together as it cooks..so you get that nice shape.
Thankswittdog said:In the past I have hung my ham and by putting a net around it, the net helps to hold the meat together as it cooks..so you get that nice shape.
wittdog said:In the past I have hung my ham and by putting a net around it, the net helps to hold the meat together as it cooks..so you get that nice shape.
bigwheel said:Think I've heard of this phenomenon. When they take em off it sorta like opening a can of biscuits maybe?
bigwheel
wittdog said:The ham is out of the brine, in a stockinet and in the smoker……it will be in the smoker for around12hrs_16hrs at 120*, then it will smoke for 8 hrs (4 pans of wood hickory and maybe some maple) and then I will finish it off without smoke..This is an 18lb ham I figure it will take about 36hrs all together. I will update this as often as I can but I also have some sausage to make just picked up another case of pork butts….I had to change plans I was going to hang the ham but its too big…as it cooks and shrinks I may try to hang it but for now it will go on the grate….
In the bag
In the smokehouse
Notice the color of the ham...and then see what it looks like during the smoking process...
Page 3Larry Wolfe said:Dave,
Out of curiosity, what is the stocking net for? Is that the same type of net they use to hang them in the smoke houses with??
Looks fantastic so far!
Yep its the same kind of net...in the past I have hung my hams but this one was a tad to big for the smokehouse....I should have cut a few more inches off the bottom of it to make it fit....Larry Wolfe said:Dave,
Out of curiosity, what is the stocking net for? Is that the same type of net they use to hang them in the smoke houses with??
Looks fantastic so far!