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Fake ham

 
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boxertrio
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Joined: 02 Dec 2005
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PostPosted: Thu Mar 06 08 10:08 pm    Post subject: Fake ham Reply with quote

I am being asked to smoke one of those pressed hams. Any suggestions, I've never smoked fake meat. I don't see how the smoke will penetrate. Will be using my WSM, and hickory if it matters.

Thanks
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Teleking
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PostPosted: Thu Mar 06 08 10:28 pm    Post subject: Reply with quote

Try this

http://www.thesmokering.com/forum/viewtopic.php?t=4697&highlight=alien+nuggets
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Smokinfunk
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PostPosted: Thu Mar 06 08 10:36 pm    Post subject: Reply with quote

Hey Boxer - love that avatar!! Funny!
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Alien BBQ
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PostPosted: Thu Mar 06 08 11:22 pm    Post subject: Reply with quote

Here you go..........
http://www.thesmokering.com/forum/viewtopic.php?t=1721&highlight=ham
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Smokinfunk
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PostPosted: Fri Mar 07 08 7:07 am    Post subject: Reply with quote

Alien, after looking at the post you linked, a question comes to mind that I've often had, yet just as often forget to ask:

I've seen numerous recipes from various places that call for cheesecloth, either for the first few hours, or all of the cook. I always wondered if the cheesecloth would inhibit the "smokeability" (for want of a better word) of the meat in question. Have you ever done an experiment where you smoke two of the same types of meat, one in cheesecloth, and one bare, just to compare smoke penetration?
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Alien BBQ
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PostPosted: Fri Mar 07 08 7:56 am    Post subject: Reply with quote

I have not done an experiment to validate but in most of my recipes, I call for no more than two layers. This allows the meat to come in contact with the smoke.
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roxy
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PostPosted: Fri Mar 07 08 8:41 am    Post subject: Reply with quote

If you wrap your food in cheese cloth.. does it make the food taste like cheese...

Inquiring minds want to know.. Wink
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Chargriller Akorn
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allsmokenofire
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PostPosted: Fri Mar 07 08 8:50 am    Post subject: Reply with quote

roxy wrote:
If you wrap your food in cheese cloth.. does it make the food taste like cheese...

Inquiring minds want to know.. Wink


How come you never see cheese wrapped in cheesecloth??
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roxy
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PostPosted: Fri Mar 07 08 8:56 am    Post subject: Reply with quote

allsmokenofire wrote:
roxy wrote:
If you wrap your food in cheese cloth.. does it make the food taste like cheese...

Inquiring minds want to know.. Wink


How come you never see cheese wrapped in cheesecloth??


I am guessing they take it off at the factory before packaging..??
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T00lman
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PostPosted: Fri Mar 07 08 9:00 am    Post subject: Reply with quote

really wow I never new that learn something new every day guess I,m
done for today
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roxy
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PostPosted: Fri Mar 07 08 9:04 am    Post subject: Reply with quote

john ziske wrote:
really wow I never new that learn something new every day guess I,m
done for today
Confused
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Chargriller Akorn
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Smokinfunk
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PostPosted: Fri Mar 07 08 9:42 pm    Post subject: Reply with quote

roxy wrote:
I am guessing they take it off at the factory before packaging..??


Yep - saw a show once about the making of Parmagiano Reggiano (don't know if I spelled that right) which is like the nectar of the gods as far as Parmesan cheese goes - and they use cheesecloth to wrap up the big mass of curds when they pull it from the whey. That way they can just stuff the whole bag into the cheese-wheel mold. After it solidifies, they remove the mold and the cheesecloth and let it sit to age.
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bigabyte
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PostPosted: Fri Mar 07 08 11:00 pm    Post subject: Reply with quote

The cheesecloth is normally used in the seperation of the curds and whey, as mentioned above. You can pull up the edges of the cheesecloth and wring out the excess liquid if need be.
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JamesB
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PostPosted: Sat Mar 08 08 2:58 pm    Post subject: Reply with quote

I always cover my turkeys in cheese cloth when smoking them. It helps prevent them from becoming too dark. The smoke will penetrate no problem...

I've never done a pressed ham either. Would be interested in the results f you give it a go.

James.
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