home made somked ham
with all cheiflets posts and his killer dinners i thought id throw something up.
i usually do pastrami's but wife wanted some ham this time .
Here i have a 9.5kg free range bangalow pork that was soaked for 4 days
and now am triple smoking so that we can have some nice ham cheese
and salad rolls for dinner.
dont say linux if i wanted it id install it
| Look Here -> |
very nice diavalo13666
Chieflets
It's amazing how 2 people could be one on forums, must be identity theft cough cough
How long from start to finish will it take you diavalo , looks awesome mmmm
Fark I am hungry now
When you do things right, people won't be sure that you have done anything at all
I do a ham a couple times a year. I brine in my car fridge (running on mains power adapter) as it keeps it nice and cold and doesn't take up room in the main kitchen fridge.
As it's always pretty warm up here it the tropics, I have only ever been able to do a relatively short (24hrs) 'hot smoke'. Or risk spoilage.
One day I hope to build a refrigerated smoker that I can do long, slow, cold smoking. Then I will be able to do salami, prosciutto, bacon etc.
We smoke Turkey and Fish regularly as well.
Well Done 666, looks great.
If u want to go on an expedition get a Land Rover, if u want to come home from an expedition get a Landcruiser!
will take 24hrs for it to smoke properly at 85 degrees till the internal temp
reach's 72 degrees which is needed ..
onefella the salami are easy i will be doing mine next week .
getting a full sow so will be about 40kg salami plus the coppa
and panchetta.
As for the prosciutto its a pain in the ass for me aswell on the gold coast
but i will be preparing all 4 legs then in a couple months will overnight them
down to my mate who is down near canberra where he will re-hang and let
them finish off for another 10 months.
As for the bacon is simple and you could do it easily with an old fridge using
one of these cold smoking units.Brine up the bacon for the 3-4 days then
smoke but remember must be eaten or frozen within a few days when cold smoked.
i use the cold smoker unit to do cheese etc.
this is the smoker i built out of an old fridge , i built it to hot smoke and also cold
smoke .
Last edited by fandtm666; 27-05-14 at 03:05 PM.
dont say linux if i wanted it id install it
Nice. A lot of work, but I bet it's well worth it.Originally Posted by diavalo13666
Have had a (non-working) large, upright, fully stainless-steel commercial freezer sitting in the shed for a while, that is ear-marked for a new life as a chiller/smoker. Trouble is, my current setup works pretty well and I need to 'commit' to the build. It needs a new compressor/condenser unit and it's hard to justify the expense.
Does your converted fridge works as a fridge?
Posting Permissions
Reply With Quote
Bookmarks