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Precooked smoked spiral-sliced ham (8-10 pounds) ... Increase the temperature on the grill or smoker to 325°F return the covered ham to the smoker and continue cooking for an additional 1.5 hours ...
Then the hams are exposed alternately to the smoking and to the drying phases. The smoking phase is light and is done over low-resin wood so as not to give the speck too strong a flavour, and the smoke temperature must never exceed 20 °C (68 °F). In the final phase, the hams are cured by being put up to dry in rooms pervaded by fresh air.
A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.
Minimum Internal Temperature & Rest Time. HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 minutes. Half, bone in. 5 to 7 ...
The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. In some cases, "extrusion" is taken as synonymous with extrusion cooking , which cooks the food with heat as it is squeezed through the die.
Pellet grills. Pellet grills, sometimes referred to as pellet smokers, are outdoor cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens.Fueled by wood pellets, they can smoke, grill, braise, sear, and bake using an electric control panel to automatically feed fuel pellets to the fire, regulate the grill's airflow, and maintain consistent cooking temperatures.
Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major ...
The desired extrusion temperature is rarely equal to the set temperature of the barrel due to viscous heating and other effects. In most processes, a heating profile is set for the barrel in which three or more independent PID -controlled heater zones gradually increase the temperature of the barrel from the rear (where the plastic enters) to ...