country ham

bspitt

Cajun in da Carolinas
Joined
Dec 16, 2016
Messages
575
Location
foothills of NC
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Last edited:
That looks AMAZING!!!

I use the same tube to smoke on my grill. About to “cold” smoke these ribeyes at 150-175 then sear on a 600 degree grill. Interesting way to do steaks if youve never tried.

3b1f6754c9c06b7f6d75d9b22b8db25d.jpg



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Last edited:
That looks AMAZING!!!

I use the same tube to smoke on my grill. About to “cold” smoke these ribeyes at 150-175 then seat on a 600 degree grill. Interesting way to do steaks if youve never tried.

3b1f6754c9c06b7f6d75d9b22b8db25d.jpg



Sent from my iPhone using Tapatalk
OH Yeah! Reversed seared steaks are the best!
 
I was told by a beef cattle farmer...... If you ever see how the meat is aged and what it looks like, you'd never eat it. The first pic is proof..........but i would chow downon that.
 
Cold Smoke is a low enough temperature so that you are NOT cooking at all... less than 90*F.

At 100, you are starting to cook.

Hence the parentheses in mine. I agree and in fact like to truly cold smoke cheese at around 40-50 degrees but that’s the inner Sconie in my coming out!


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Saw an Andrew Zimmern show recently and he was in Branson, MO and they served him city ham (steak) and called it country ham and he agreed that it was fine country ham. Rube.
 
W
Remember the Makin me Bacon thread

https://www.carolinafirearmsforum.com/index.php?threads/makin-me-bacon.21687/

The pics from the start of this ham are there.

Pulled it out of the basement yesterday. Yes, the mold is normal. Cleaned it up. Cold smoked it for 12 hours, lightly oiled, peppered, and back to hangin... be ready around thanksgiving! DAT COLOR after the SMOKE!View attachment 52689 View attachment 52690 View attachment 52691 View attachment 52692 View attachment 52694
Watch those bags! I drill a quick hole in bone and hang thru bone, skin and all. The mold that grows on them naturally I think eats the bag and I would hate to see you have one hit the floor and the mice get into it. Beautiful Porcine you got there!!

Rooster
 
W

Watch those bags! I drill a quick hole in bone and hang thru bone, skin and all. The mold that grows on them naturally I think eats the bag and I would hate to see you have one hit the floor and the mice get into it. Beautiful Porcine you got there!!

Rooster
Thanks for the heads up!
 
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