Gammon on The Bullet


 
TonyUK

TonyUK

TVWBB Guru
Hi.

Me & Mrs TUK spent the last couple of days in St. Andrews, (Home of Golf). And most enjoyable it was. On the way back home we drove by a Farmer's Market, (Balgove Larder). Wow!! Check out the link. They've even got a Steak Barn on site.

We bought a bunch of fine artisan foods and cured meats. The Serrano ham & pancetta we bought are divine! We also bought 2.5lb cured, unsmoked/uncooked gammon joint from the Puddledub Pork folks.

So it's smoked gammon for dinner tonight. Cooked L&S on The Bullet.

Meat: 2.5lb Gammon Joint.
Rub: Sriracha/Muscavado sugar glaze. (NO SALT)!!!!
Method: Minion.
Fuel: Aussie Heat Beads.
Smoke: Cherry/Maple.
Cook Temp: +/-250F.
IT: 145F.

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Back later folks. :)
ps No, we didn't play any golf.
 
Last edited:
After 3 hrs in The Bullet @ +/-260F it reached 145F IT. Foiled and rested for 30 minutes prior to carving.

It was super moist and slightly pink. Just right I think. Good idea not adding any salt, as it had just the right amount from its curing. A nice mild smoke flavour came through. The skin didn't crisp up. What I expected being a ham. (This will be great cold in sandwiches with a smear of mustard).

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Your plate. Beans in cider & crispy pancetta, garlic buttered corn & 'gus. Enjoy.

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My plate. :)

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Thanks for looking, & hope you had a good weekend.
 
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