SaltyCajun.com http://www.lakecharlesurgentcare.com//

Notices

Go Back   SaltyCajun.com > Hobby Forums > The Roux (Cooking/BBQ/Recipes)

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

Reply
 
Thread Tools Display Modes
  #1  
Old 12-17-2017, 01:45 PM
lil bubba's Avatar
lil bubba lil bubba is offline
Red Snapper
 
Join Date: Oct 2012
Location: southeast , la.
Posts: 1,175
Cash: 1,354
Hairout Anticipation .....

Fresh ham in the pot curing . Gunna be a long 7 days till it hit the smoker ....
Attached Images
File Type: jpg IMG_20171217_090337.jpg (52.8 KB, 313 views)
Reply With Quote
  #2  
Old 12-18-2017, 12:11 AM
Broke Down's Avatar
Broke Down Broke Down is offline
Trophy Trout
 
Join Date: Jul 2014
Location: Pineville, LA
Posts: 326
Cash: 858
Default

It's pork, it will be worth it.
Reply With Quote
  #3  
Old 12-18-2017, 11:03 AM
smooth move's Avatar
smooth move smooth move is offline
Tripletail
 
Join Date: May 2011
Location: bayou vista,tx.
Posts: 650
Cash: 1,364
Default

Christmas ham is always good!
Reply With Quote
  #4  
Old 12-20-2017, 08:43 AM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default

Did you inject the cure liquid down around the bone?
Reply With Quote
  #5  
Old 12-20-2017, 09:51 AM
lil bubba's Avatar
lil bubba lil bubba is offline
Red Snapper
 
Join Date: Oct 2012
Location: southeast , la.
Posts: 1,175
Cash: 1,354
Default

Quote:
Originally Posted by eman View Post
Did you inject the cure liquid down around the bone?
No , that's why it takes longer . I read on this site that by injecting if you're not careful you can wind up with pockets of cure. I've used their curing calculator for different sized meats and it comes out good all the time . You just click on curing calculator and it comes up .

https://amazingribs.com/tested-recip...e-wet-cure-ham
Reply With Quote
  #6  
Old 12-26-2017, 12:52 PM
duckman1911's Avatar
duckman1911 duckman1911 is offline
Sailfish
 
Join Date: Jul 2013
Location: Otis
Posts: 4,194
Cash: 5,193
Default

How did it come out bubba?
Reply With Quote
  #7  
Old 12-26-2017, 01:02 PM
Cappy's Avatar
Cappy Cappy is offline
Red Snapper
 
Join Date: Oct 2013
Location: ST James Parish
Posts: 1,150
Cash: 2,124
Default

I been wondering bout the ham also did ya try it yet or still soaking. WE opted this year for a store bought ham stead of other Cajun traditions. First christmas ham I can recall having its always been fried chicken and gumbo.
Reply With Quote
  #8  
Old 12-26-2017, 01:51 PM
lil bubba's Avatar
lil bubba lil bubba is offline
Red Snapper
 
Join Date: Oct 2012
Location: southeast , la.
Posts: 1,175
Cash: 1,354
Default

Well I smoked it for 4 hours at 245 . cut it up some and put in a pan with some steen's and butter and put in oven at 350 till Christmas dinner an hour or so later . Got plenty turkey left over . I stole the ham bone to save for a pot of beans one day . I guess next year they'll take my ham bone too...Might try some cured n smoke turkey legs for New Years...
Attached Images
File Type: jpg IMG_20171226_123920 (1).jpg (56.9 KB, 153 views)
Reply With Quote
  #9  
Old 12-26-2017, 08:46 PM
duckman1911's Avatar
duckman1911 duckman1911 is offline
Sailfish
 
Join Date: Jul 2013
Location: Otis
Posts: 4,194
Cash: 5,193
Default

That is gonna make a fine pot of beans for sure. Glad it turned out for you man.
Reply With Quote
  #10  
Old 12-28-2017, 08:06 PM
Ilovestohunt Ilovestohunt is offline
Trophy Trout
 
Join Date: Feb 2014
Location: Shreveport
Posts: 256
Cash: 836
Default

That looks gooooood!


Sent from my iPhone using Tapatalk
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 03:27 AM.



Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
vBCredits v1.4 Copyright ©2007 - 2008, PixelFX Studios
SaltyCajun.com logo provided by Bryce Risher

All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted
Geo Visitors Map