I use a sous vide set-up for superior results, perfect every time....always plump, juicy and cooked perfectly (NO binders or fillers). The unit I have is accurate to .01 degree C and calibrated with a reference thermometer. http://freshmealssolutions.com/ There are less expensive, but also less accu...

Are you using Micro$oft Windoze?
If so, good luck!

Click on each pic, it'll lead to each video.

Thanks Charlie.
That's a great way to do it.
I following a similar procedure.

Almost all of the recipes in that book are Brian Polcyn's. You can either follow the recipe as written or not, there's more than one way to do it. Personally, I wouldn't use 7% salt as suggested, I'd use a specific appropriate and safe percentage of salt and cure for a bit longer, that way it's almo...

It's a good idea to maintain matched pairs of plates and knives.

Smeared fat and too high of a temperature.
Heat should be increased very slowly to proper temperature.

Aluminum is safe in a smoker.

I think that aluminum has been confused with zinc galvanizing which is potentially unsafe a very high temperatures.

I don't like Traeger pellets, they're a blended pellet, as are most of the cheaper pellets.
I much prefer pellets that are 100% correct species, such as the Lumber Jack brand.
Lumber Jack also makes blended pellets, so it's important to know the difference.

Looks great, Rudy!!!!!

Cabonaia wrote:Can hams made this way (pump n' pickle) be cold smoked first, then cooked?

Jeff

Yes, they certainly can.

Boiled ham is a favorite here.

Boiled ham got its name for old-timer's insistence that a brief boil at the beginning of cooking improved the quality of the ham.

If the interior has not been compromised by injecting or probing and the like, you can safely finish with a 3 minute holding time at 145 degrees F if you wish. Fresh ham is excellent done in the style of pernil. Here's a link with some tips on getting nice crispy bubbly skin: http://www.seriouseats....

Instawares has several sizes of F. Dick hooks, the 4" hooks are only $1.38 each.

http://www.instawares.com/f-dick-meat.f ... 10.0.7.htm

SausageMaker has 6" hooks for $2.99 each.

Chuckwagon wrote:Only "sterile" spices for this old man now.

Where do you purchase your sterile spices?

Thanks!