Red devil 44 Posted December 27, 2019 Share Posted December 27, 2019 2 hours ago, Otto Von Blotto said: Also did a ham again this year this one bone in. Brined for 2 weeks and a couple of days, boiled and smoked on Sunday and on Xmas day I glazed it, this time in the smoker without anything in the water bowl. Turned out bloody nice. Didn't get any sliced pics but there is some leftover. I did a glazed ham ( bone in ) on the Kamado Joe yesterday as we had family over, got so bloody busy with family I forgot to take any pics Got the other ham half to glaze & cook up in next few days so I’ll take some pics 1 Link to comment Share on other sites More sharing options...
Spudley Posted December 27, 2019 Share Posted December 27, 2019 Got a Glaze on for Xmas as well Breakfast Marmalade, Brown Suger , Maple Syrup , Dijon Mustard, Lubly 6 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 27, 2019 Share Posted December 27, 2019 I only used brown sugar and maple syrup in mine, might add some other stuff next time 1 Link to comment Share on other sites More sharing options...
Beerlust Posted December 28, 2019 Share Posted December 28, 2019 On 12/27/2019 at 3:18 PM, Spudley said: Got a Glaze on for Xmas as well Breakfast Marmalade, Brown Suger , Maple Syrup , Dijon Mustard, Lubly Very pretty on top of the great work cooking & prep. Looks divine! As with Ben 10, love your posts in this space. Both very talented lads (IMHO). Lusty. 1 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted December 31, 2019 Share Posted December 31, 2019 Jameson Glazed Ham this year. So so good 5 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted December 31, 2019 Share Posted December 31, 2019 Maaaaate. That looks the goods Link to comment Share on other sites More sharing options...
The Captain!! Posted December 31, 2019 Share Posted December 31, 2019 38 minutes ago, PaddyBrew2 said: Maaaaate. That looks the goods It was the Irish Whiskey that got ya didn’t it ha ha ha 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Author Share Posted January 12, 2020 Crespone German sausage in the smoker now... 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 8 minutes ago, Ben 10 said: German sausage in the smoker now... Amazing stuff mate. So did you ferment the German Sausage before doing the smoking? Cold or hot smoking? Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Author Share Posted January 12, 2020 Not fermented, fresh. Hot smoked. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Author Share Posted January 12, 2020 4 Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 7 minutes ago, Ben 10 said: Beautiful. Yummo. Can I maybe get recipe? Could you also just barbie them? Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Author Share Posted January 12, 2020 I'm going to recommend the book Charcuterie as the recipe is not mine and that book will teach you a lot. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 17 minutes ago, Ben 10 said: I'm going to recommend the book Charcuterie as the recipe is not mine and that book will teach you a lot. Too easy. So was it something like Classic Fresh Bratwurst on p. 120? Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Author Share Posted January 12, 2020 No, in the smoked section, the first recipe. The one in the picture is a smoked chicken sausage from the very same book. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Author Share Posted January 12, 2020 6 minutes ago, Bearded Burbler said: Too easy. Didn't know you had the book... Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 Just now, Ben 10 said: Didn't know you had the book... By my stupid questions you would think I did not have it ; ) I have been focusing on the AG thing - then the kegging thing - and have not yet got to Wurst and Curing... And maybe eventually then Cold and Hot Smoking... so much to learn as @Aussiekraut said the other day! And the bllllaaardy never ending fires saga and power outages have not helped (but I have not been badly affected like some). I need to get hold of some essential equipment and the other key ingredients and then gather up the courage to have a crack. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 13, 2020 Author Share Posted January 13, 2020 Day two... Crespone 3 Link to comment Share on other sites More sharing options...
Spudley Posted January 13, 2020 Share Posted January 13, 2020 Starting to Bloom there Ben, coming along nicely 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 13, 2020 Author Share Posted January 13, 2020 https://www.smokedandcured.com.au/cleaver-salumi-curing-cabinet-the-weaner/ 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 14, 2020 Share Posted January 14, 2020 On 1/13/2020 at 2:08 PM, Ben 10 said: Day two... Crespone Beautiful colour change as it ferments! Link to comment Share on other sites More sharing options...
ben 10 Posted January 15, 2020 Author Share Posted January 15, 2020 This will, eventually become pancetta. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted January 15, 2020 Share Posted January 15, 2020 3 hours ago, Ben 10 said: This will, eventually become pancetta. Beautiful. Home grown Thyme Benny? What was the cut of meat again? Is that Loin? So this is the Salt-Box stage? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 22, 2020 Share Posted January 22, 2020 I put the second half of the pork loin into a brine the other day, Friday I think it was. I'll probably take it out tomorrow week, and smoke it on that Friday. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 23, 2020 Author Share Posted January 23, 2020 Pancetta ready to dry. @Beerlust if this was bacon in a dry cure it would be ready to smoke. 3 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now