This is some boar ham I smoked with my new fav smoking material, Black Oak bark. Most smokes are very edgy right out of the smoker, but this stuff is not only extra rich in flavor, but it comes out of the smoker with very little of that edge. Typically after smoking, I'll mellow the meat to take the sharpness off, either in the fridge, or just put straight into the freezer. The Black Oak smoke will mellow, but it's pretty mellow right off the bat, even in this meat, which was kind of over smoked. I also added powdered candy cap mushrooms to the dry salt and sugar rub. That's an innovation I've been playing with for adding maple flavor to cured pork and pork sausage Kind of like adding artificial maple flavor. You can only get so much maple flavor out of using maple sugar in curing and who can afford it anyway, especially since most of it gets thrown out in the end along with the brine. Very delicious. I'm going to look extra hard for candy caps this year, as I've been using them more.
SkillCult
This is some boar ham I smoked with my new fav smoking material, Black Oak bark. Most smokes are very edgy right out of the smoker, but this stuff is not only extra rich in flavor, but it comes out of the smoker with very little of that edge. Typically after smoking, I'll mellow the meat to take the sharpness off, either in the fridge, or just put straight into the freezer. The Black Oak smoke will mellow, but it's pretty mellow right off the bat, even in this meat, which was kind of over smoked. I also added powdered candy cap mushrooms to the dry salt and sugar rub. That's an innovation I've been playing with for adding maple flavor to cured pork and pork sausage Kind of like adding artificial maple flavor. You can only get so much maple flavor out of using maple sugar in curing and who can afford it anyway, especially since most of it gets thrown out in the end along with the brine. Very delicious. I'm going to look extra hard for candy caps this year, as I've been using them more.
4 years ago (edited) | [YT] | 58