Aug 07 2015
I haven’t done many cooks the last few days. Our daughter in
law, who is a good painter agreed to paint the front and back barn siding for
me. I had started washing down the rest of the house which is vinyl coated
aluminum siding and was half done. She wanted to start painting Sat. AM so Thursday
I finished washing the house down.
I mowed grass today and had planned on smoking some week-end
snacks. Art, a fellow member of LTBBQ had posted a recipe for Pickled Ham from
the Ronneberg Restaurant in Iowa, looked good to me. I went to my butcher Kah
Meats and bought a center cut slice of his smoked ham; 1.6 pounds. I also
bought some of his ring bologna.
After I got the grass mowed I fired up my Traeger at 200
deg. Even though the ham was fully cooked I decided to smoke it some first
before pickling. The ring bologna I would do my favorite way; cut slits in it
and add slivers of garlic. As an afterthought this time I added some Blues Hog
Rub and rubbed it into the slits too.
I got the ham and bologna on at 1:30pm and after ½ hour went
to 220 deg. and another ½ hour went to 240 deg. In 1 ½ hours both were done. My grill level
temps were running 25 deg. hotter than set temp.
When the ham had cooled enough I trimmed all the fat and
edges, the edges were a cooks treat! I cut the ham into ½ inch pieces and added
it along with a small sliced onion, 1 ½ cups water, 1 cup white vinegar and
some fresh ground pepper to a half gallon ball jar. It went into the fridge until
tomorrow night.
I didn’t let the bologna cool long before I had to try it.
It was delicious and liked the addition of the rub. I just now had a couple
pieces of the bologna for a late night snack and it is half gone now.
Ham and bologna ready for the smoker
Hams done
Bologna done
Ham cooling
Bologna ready for snacking!
Ham in to pickle
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