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5. COUNTRY HAM
Temperature Zone: LOW: 105-135°C (220-275°F)
This couldn’t be any easier!
Ham is smoke-cooked, pickled pork. Tell your butcher you want to make your own ham and order
a pickled leg of pork. A good butcher will ask you if you want a salt brined leg or a nitrate cured
leg. A nitrate cured leg will “keep” because the nitrate acts as a preservative. Nitrate cured ham
also gives the ham a pink colour. Where as salt brined pork won’t last as long due to the lack of
preservatives and will appear more greyish in colour (still tastes like ham).
Smoke at LOW until the internal temperature of the ham reaches 70°C (160°F).
Remove the ham from the smoker, serve hot or plunge into ice water to cease the cooking
process.
Cover the ham with waxed paper, then cover the paper with a layer of foil.
Place in the fridge and on the following day, you will have ham!
6. OLD SCHOOL BACON (NITRATE FREE)
Temperature Zone: LOW: 105-135°C (220-275°F)
This is a traditional bacon recipe without nitrites. Nitrate acts as a preservative to ensure the
bacon lasts longer in your fridge. But for the purpose of this recipe, we’re opting for preservative
free. Note that you can freeze or vacuum seal the bacon in order to make it last longer.
The pork is cured in the fridge for 5 days prior to smoking, so plan ahead.
INGREDIENTS
2kg pork belly
300g salt
200g brown sugar
6 juniper berries (crushed)
1 Tblspn of cracked black pepper
Mix the dry ingredients together, coat the pork and place in a zip-lock bag, together with the
remaining cure, store in the fridge and turn over once every day for 5 days.
Remove the pork from the bag, discard the cure and rinse off to remove any excess, pat dry, place
on a rack and sit in a baking dish to catch any drips. Leave uncovered in the fridge overnight so it
completely dries out.
Smoke at LOW until the internal temperature of the bacon reaches 60°C (140°F).
Remove the bacon from the smoker and plunge into ice water to cease the cooking process.
Cover the bacon with waxed paper, then cover the paper with a layer of foil before storing in the
fridge overnight.
On the following day, thinly slice the bacon and vacuum pack portions to freeze for later use.
Remembering of course to leave enough bacon in your fridge for the week ahead.
Содержание HK0528
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Страница 23: ...20 TIME SMOKER TEMP MEAT TEMP ACTION COMMENT DATE HARK GAS SMOKER COOKING LOG...
Страница 24: ...21 RECIPES HARK GAS SMOKER HK0521 HK0528 Prepared by Chris Girvan Brown www urbangriller com au...
