Ham...sort of

[JSchlegelmilch]

Technically I guess it's Canadian bacon...wanted to make some sliced ham. I took a pork loin and cured for about 36 hours (going for a less salty, milder flavor). I also injected the cure about every inch into the loin. Then hung and smoked over apple until 165. Let it cool then sliced.









Came out great! Nice ham flavor, but also mild, not too salty with a subtle sweetness.

Thanks for looking!
-Jeff

 

[MikeD125]

Nice ham! I would have a slice or two!

 

[Mike Coffman]

Ham looks great Jeff!

 

[Mike Cosgrove]

Yum, i want breakfast now!

 

[RogerS]

Wow Jeff that looks Wexcellent! I'll take some Ham please.

 

[Jeff Padell]

did you leave the top off or put it on during the smoke?

 

[Bill Schultz]

That looks delicious Jeff, very well done brother

 

[Tony R]

I want a few slices for my breakfast.

Nice job Jeff.

 

[Wolgast]

Awesome!! Love it!

 

[JSchlegelmilch]

did you leave the top off or put it on during the smoke?

I left the top on during the smoke. It was too cold to leave it off. I could have just put it on the grate, but wanted to play with the new attachment... I had it at about 250 (actually closer to 270, it was running slightly hot) with some apple wood. It took about 1.5 - 2 hours for this little roast.

 

[Paul Kastner]

What a great way to get lean ham.

 

[John Solak]

Nice!!! Where did you get the netting?

 

[SE Davis]

Technically your Ham/Can. Bacon looks great J.
Scott

 

[JSchlegelmilch]

Nice!!! Where did you get the netting?

I got it through Amazon. Just do a search for "meat netting". This is from a roll of 5" elastic netting, next time I will probably get a 6" or 7".

 

[Dan CANADA]

Can I get some eggs and toast with that?

 

[RJ Banks]

So cool. What is the attachment you used?

 

[JSchlegelmilch]

So cool. What is the attachment you used?

This is the attachment, also available for 22'. Of course I used the link on this site so it got the commission

http://www.amazon.com/exec/obidos/ASIN/B00FDOOOVO/tvwb-20

 

[Brian Dahl]

Nice ham! I would have a slice or two!

How about a half pound so I can make some sammies? Looks good, Jeff!

 

[Jak Stepan]

jeff. great post/pics and idea. looks incredibly moist. im next in line behind tony.

don't lift the lid...