TBowman
TVWBB Member
The week of Easter was a busy week. I first smoke 35lb of fresh Kielbasa (I forgot to take pictures), then I smoked two pieces of pork loin, on Easter I smoke a ham.
The pork loin I cut into two pieces after they were cured for 10 days with Morton Tender Quick and brown sugar. One piece I rubbed with salt, pepper, garlic powder.
The second piece I rubbed with Dizzy Pig Dizzy Dust. They were both smoke with apple wood. The piece that was rubbed with salt I smoked until the internal temp reached 140, this piece will be fried for breakfast. The second piece I smoked until the internal temp reached 160, this will be sliced thinly and used for sandwiches. Both had good flavor but they were a little salty for me.
The ham I smoked at 220 for 4 hrs, I used the recipe from Texas BBQ Rub. The ham was a Kroger brand Spiral sliced, it was $1.37 a lb.This ham turned out great and will be repeated in the future.
The pork loin I cut into two pieces after they were cured for 10 days with Morton Tender Quick and brown sugar. One piece I rubbed with salt, pepper, garlic powder.
The second piece I rubbed with Dizzy Pig Dizzy Dust. They were both smoke with apple wood. The piece that was rubbed with salt I smoked until the internal temp reached 140, this piece will be fried for breakfast. The second piece I smoked until the internal temp reached 160, this will be sliced thinly and used for sandwiches. Both had good flavor but they were a little salty for me.
The ham I smoked at 220 for 4 hrs, I used the recipe from Texas BBQ Rub. The ham was a Kroger brand Spiral sliced, it was $1.37 a lb.This ham turned out great and will be repeated in the future.
