Coffee Wood Smoked Ham

[DennisLinkletter]

This is a favorite for the kids and great snack meat for me.

I buy pre-brined shoulders from a quality German butcher here.  Saves me the work and our fridges are always filled and not much room for a big chunk of meat. Mostly I'm busy and lazy

 

 

 

Cold smoked about 2 hours than hot smoked at 235º  and then pulled at 138º wrapped in foil couple hours then into the fridge.
Put the ham into the deep freeze until it got firm for slicing.  The coffee wood smoke is beautiful. I think it could be sucessful commercially. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kept 2 stacks for immediate consumption and then threw 7 into the freezer.  The kids will go thru this in 2-3 weeks

[bosco]

that looks really amazing.   I bet the cold smoke added a ton of great flavour 

[ckreef]

One day I'll get a cold smoker. Maybe after we get through the holidays and Mrs skreef's issues. 

[Steve M]

That looks great.

No doubt on the coffee charcoal. I love the flavor it imparts to the meat and even the aroma while cooking.

[MacKenzie]

Lots of super tasty meals from that awesome cook.  

[tinyfish]

That looks fantastic.  Sometimes I buy pre brined briskets to save on time.

[Aussie Ora]

Nicley done looks tasty would definitely like to try some coffee wood

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