hey pork experts! durward?

R

rvb

Well-known member
i really wanted to brine and slow smoke a stuffed whole fresh ham but the dc area seems to be a fresh ham free zone.

what should i sub? would a pork shoulder or picnic come out like pulled porl? is that necessarily bad?

for one i'm at a quandry. maybe it's the semistarvation diet i've been on (under doctor's guidence, btw)

 
i was wondering about that but it seemed to me to be too dry...,

although larding it as heavily as i plan with italian sausage herbs and apples will keep it moist.

thanks.

 
definitely! i'm gonna smoke it over fresh pearwood...

at 250 (with beer in one hand ant instant-read thermometer) watching it like a hawk.

 
Rick, I did a pork loin on my weber with indirect heat. I tied it all up with...

...strips of thick sliced hickory smoked bacon and put on the grill over a pan to catch the juices.

I built two piles of charcoal, one on each side of the drip pan, using about 20 charcoal on each side. Once they were white with ash, I put the meat in place. I added 4 unlit charcoal to each pile at about the 45 minute mark and let it go until the thermo read about 135 to 145 degrees.

Let it rest under foil for about 15 to 20 minutes and got a super tender roast that was so easy to slice. The slices did hold their shape, and they were tender enough to cut with the edge of a fork. Very, very tasty.

Michael

 
O frabjous day! Callooh! Callay!'

i chortle in my joy.

the fresh hams are being delivered at my favorite meat market as i type.

and thanks durward and my man michael, i'll give it try with pork loin, too.

 
"twas brillig and the slithy tove did gyre and gymbal in the wabe"..Oh LOL! I was the..

jabberwock in grade 4 all dressed up in the deans gown and swim fins of those days...Ha! Ha! you brought back a memory, rvb

 
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