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Post by Gus65 on Aug 25, 2014 10:21:03 GMT 10
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Post by smokey on Aug 25, 2014 11:31:16 GMT 10
Nice job, If you do a whole leg on the bone, find one that doesn't have the skin scored. Looks like the Xmas ham this year at your place is going to be home made  |
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Post by Gus65 on Aug 25, 2014 11:44:58 GMT 10
Thanks Mick,
Having heaps of fun doing this, already mentioned doing another and was told straight up to finish this one first.
Work colleagues all want me to one for them too.
Same deal as your cheese, cost of materials but if they want to buy me a beer or two I won't say no.
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Post by shayneh2006 on Aug 26, 2014 14:22:22 GMT 10
Gee A65, looking bloody good from here  Ya gotta love the colour, when you first slice into it, then you see that mother of Pearl reflection (as yours does) to remind you you did the job right  . I cant wait to see you ascend up to the next step on the ladder when you tackle a bone in leg of Pork. Shayne |
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Post by nath on Aug 29, 2014 9:10:18 GMT 10
Gee A65, looking bloody good from here Ya gotta love the colour, when you first slice into it, then you see that mother of Pearl reflection (as yours does) to remind you you did the job right . I cant wait to see you ascend up to the next step on the ladder when you tackle a bone in leg of Pork. Shayne Looks good AM65, I'm keen to give this a shot. Shayne, what causes the "mother if pearl" shine? Saw this in my last batch of bacon. (Sorry to hijack thread) Nath |
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Post by 420kev on Aug 31, 2014 3:34:50 GMT 10
A65,
dude you will need to get a bigger smoker.
once word gets out about what you are doing.
i do about 50 for friends and family, each Christmas.
my butcher lets me make up my own brine, and they pump and brine it for me, i take my soak time to 2 weeks.
I like what you did with your 1st crack at ham. VERY NICE.
you wanna buy a LANG 84d..??..
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Post by Gus65 on Sept 1, 2014 8:49:52 GMT 10
A65, dude you will need to get a bigger smoker. once word gets out about what you are doing. i do about 50 for friends and family, each Christmas. my butcher lets me make up my own brine, and they pump and brine it for me, i take my soak time to 2 weeks. I like what you did with your 1st crack at ham. VERY NICE. you wanna buy a LANG 84d..??.. Thanks, The girls at work have already hinted at that as well as wanting some smoked salmon. Doesn't worry me though, more time watching the smoker work and making sure the beer isn't going off. If I bought the Lang, I'd have to live in it. Either that or they'd bury me in it but I'd die happy |
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Post by shayneh2006 on Sept 2, 2014 5:40:22 GMT 10
A65, dude you will need to get a bigger smoker. once word gets out about what you are doing. i do about 50 for friends and family, each Christmas. my butcher lets me make up my own brine, and they pump and brine it for me, i take my soak time to 2 weeks. I like what you did with your 1st crack at ham. VERY NICE. you wanna buy a LANG 84d..??.. Thanks, The girls at work have already hinted at that as well as wanting some smoked salmon. Doesn't worry me though, more time watching the smoker work and making sure the beer isn't going off. I f I bought the Lang, I'd have to live in it. Either that or they'd bury me in it but I'd die happyLol,,,,,,  Shayne |
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Post by 420kev on Sept 2, 2014 9:58:20 GMT 10
c'mon Shayne, i was offering him a solution.
did not think it would be regarded as a coffin.
still but, is funny 'ey..
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