My Sweetheart ham

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fatboyz
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My Sweetheart ham

Post by fatboyz » Sun Jan 07, 2018 00:43

Hey fellas. Just finished some sweetheart ham. I used Butterbean's recipe and a full loin I had from the hog I butchered in Nov.
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Laftpig
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Post by Laftpig » Sun Jan 07, 2018 00:59

Looks terrific what`s the recipe? Was that a dry or wet cure?
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redzed
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Post by redzed » Sun Jan 07, 2018 02:40

Nicely done! Looks tasty!
fatboyz
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Post by fatboyz » Sun Jan 07, 2018 04:44

Laftpig, here is the recipe I used.
http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham
It's a dry cure.I smoked it for about 4 hrs at 130 then turned the smoker up to 180and finished to an IT of 71C.
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Bob K
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Post by Bob K » Sun Jan 07, 2018 14:14

Looks Great Ron!!

The dry rub is here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=8102
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Post by Kijek » Sun Jan 07, 2018 16:34

Wow that's a beauty, gonna be my next project cook, since I never did a ham, and using a pork loin sound easier.
Thanks


Fatboyz was just reading the thread you posted for the Sweetheart Ham. Thanks
I'm gonna give it a go maybe in a few days, and I'm gonna poach it like Bob K suggested since It's -1*F outside, and I really don't take well to cold. :roll:
At least not like my ancestors from Poland did.
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Post by fatboyz » Sun Jan 07, 2018 18:55

Kijek, at -1 that's when we decide we need long pants LOL. It's been -35 since before Christmas, just warmed up to -15 this weekend. I have a roaster I poach in but prefer to finish in the smoker if I can. It kind of had a nice glaze to it. I don't have a sous vide but had thought about re vac packing them and poaching them that way in the electric roaster. Either way you'll have a real nice product and a loin is great to start with.
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Post by Kijek » Sun Jan 07, 2018 19:51

Thanks fatz, yeah it does get mighty cold up your way... "A" LOL

Funny I've been hearing more and more about this sous-verd, I unstand it and how it works, but never though about applying it to some of the things we do in here.
May have to look into this more.
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