In the smoker

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Outside the beltway
I have 2 bambi hams smoking all day . Just about @ 150 deg's and will be removed and sliced into roast Bambi slivers. I marinaded the meat for 48 hours.

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Ol Man ! this is awesome !!!!!!!!!!!
Tender and moist. Want'a bite. Just think smoked with a bit of Gray popon
I usually do not use this term but OMG ! Tender and moist !

Jarrod sliced it up just now. Lunch anyone ?

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That does it I am in my car and on my way to Maryland. Man you make a person hungry and envious. Ifyou aint teasing us with your great paintings then you got me wanting to be outdoors and now its at the lunch table.

Got have that on Rye with a few pickles and a couple of cold Samuel Adams. :)

Enjoy it Dave.

P,S I sprayed a bit of wood the other day and what you taught and Larry taught came in real handy and i was real proud of my toning. :thumb: Thanks for passing on the knowledge.
 
This is the best I've ever done. 1st marinade for 36 hrs and then we smoked the hams whole and back straps 8 hrs. Then sliced into 1/4 " put in marinade over night and put it in the dehydrator for 8 hrs. The flavor is not intense until you chew on the soft piece for about 30 seconds then the flavor comes on.
 
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