Old Town Ham - The Smoke - BBQ Central

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Old 03-01-2009, 10:16 AM   #1
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Old Town Ham - The Smoke



After 19 days a curin the ham be ready ta smoke. I'll post some more q-view after the smoke!
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Old 03-01-2009, 05:02 PM   #2
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It's Finished!

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Outa the smoker, nice color.



Sliced fer a taste test. Very good, not salty at all. Has a sweet nutty flavor to it. Nice an juicy. This one be a keeper. Might try one that be boneless next.
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Good smokes
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Just a Hillbilly/Redneck
Familia Partia et Scientia
Family Country and Knowledge
A Smokin business that we growin slow but steady!
GOSM gas smoker
Hillbilly Drum Smoker - (Trident 1)
Fridge Conversion- Used Ta Be Cool - Great fer sausage, Ham, Bacon an Cheese!
Reverse flow tank smoker-buildin it
http://www.hillbillyvittlesllc.com
http://www.oldcoothillbilly.wordpress.com
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Old 03-01-2009, 06:17 PM   #3
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Looks good Maynard. Now is that thang got the rind still on it or is it missing? Can't hardly tell from the way the light is shining on it. Thanks. Or maybe mo betta..how did you treat the rind?

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Old 03-01-2009, 06:28 PM   #4
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Yup still there, but so tender it ain't gonna bother a thin. Sliced another piece off fer the boy ta try an was like wasn't even there.
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GOSM gas smoker
Hillbilly Drum Smoker - (Trident 1)
Fridge Conversion- Used Ta Be Cool - Great fer sausage, Ham, Bacon an Cheese!
Reverse flow tank smoker-buildin it
http://www.hillbillyvittlesllc.com
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Old 03-01-2009, 06:37 PM   #5
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Dang now that is an interesting phenomenon (sic). How do a person make the rind disappear? Just cut a slit or two through it maybe? You is such a smart Hill Billy.

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Old 03-02-2009, 11:13 AM   #6
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That looks real good
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