food My obsession with heat and food...JoynersHotPeppers

[Jeff H]

Up early...
 

 

 
Hitting the smoker right around 7 AM EST 

 
 
So, after seeing quite a few smoked pork posts, I'm guessing that injecting them with a brine is essential to keeping them moist? What brine do you use? Maybe that would explain why my smoked loin wasn't as moist as I wanted.

 

[JoynersHotPeppers]

I rarely if ever inject pork however a loin is very much fat free so I would if I ever smoked one. I only injected this one since I was following a pork picnic recipe loosely at best. I used my rub mixed with 100% apple juice for the injection. 

 

[tctenten]

Very nice. Well worth the wait. A pork loin is probably next on my list.

 

[JoynersHotPeppers]

Very nice. Well worth the wait. A pork loin is probably next on my list.

Thanks, I ate too much of it hahahah - I'll food saver a bunch of it for those days you crave and can't spend 13 hours waiting. 

 

[grantmichaels]

Very nice. Well worth the wait. A pork loin is probably next on my list.

 
pork is coming up here, too.

 

[JoynersHotPeppers]

Tonight will be friend venison with onions and jalapenos but in the meantime I'll share what I started today...
 
4 year old country ham - pre-wash/cut
 

 
Cutoff part of shank end
 

 
pre-wash
 

 
post wash
 

 
where it will soak for 2 days prior to getting cooked
 

 

[FreeportBum]

dude send me a piece 

 

[JoynersHotPeppers]

dude send me a piece 

I very well may be able to work that out I'll let you know once process is complete

 

[tctenten]

That looks really good.  Eagerly awaiting the finished product.

 

[grantmichaels]

Oh shit ... I look aware for a few hours, and BOOM! ...

 

[Booma]

Hmmmm interesting, have to explain the process to me mate.

 

[JoynersHotPeppers]

Venison stir-fry coming up....
 

All gone...
 

 

[grantmichaels]

Nice photos tonight ...

 

[Ozzy2001]

That ham looks super savory. A couple of super thin slices pieces...I can taste it.

 

[JoynersHotPeppers]

That ham looks super savory. A couple of super thin slices pieces...I can taste it.

It shall be cooked tomorrow then into the fridge and onto the slicer! 

Nice photos tonight ...

Thanks, I kind of think they suck since one of the kitchen lights blew so the lighting I am used to is not there hahahah on an iPhone drama. 
 
And I quote "Place the country ham in the sink and scrub with a brush and warm water to remove mold if necessary.  You can expect to find mold on very good country hams.   Notice on the left side of the picture that the hock has been cut off."
 
Guess that means I have a good one..just kidding. Actually the place this ham came from the guy is so well known they rarely last a day before being sold out and you have to be in the know to get one on his aging cycles. 

 

[tctenten]

iPhone pic??? With a broken light? My IPhone pics look like crap. Do you use a special app?

 

[JoynersHotPeppers]

iPhone pic??? With a broken light? My IPhone pics look like crap. Do you use a special app?

No, just the normal camera and no filter or touch ups

 

[tctenten]

Venison looks great, I think I still have a loin left from mine. Next time I am cooking for just me, I think I will try something similar.

 

[JoynersHotPeppers]

Venison looks great, I think I still have a loin left from mine. Next time I am cooking for just me, I think I will try something similar.

You will love it, cannot believe it took me so many years to do that...first season making stir fry with it duh!

 

[SmokenFire]

I would like to work a trade for some of the ham.  It looks simply excellent.  I've a nice slicer and will shave it paper thin.  Then I'll serve it with ripe berries and melon or maybe wrap blanched asparagus spears in it, to be dipped in hollandaise.  Mostly I'll just plate it with a few cornichons and a nice grainy mustard with grilled bread.  But seriously.  For trade.