Billy Bear Delicious Slices of Pork Sausage Cured and Cooked, 100g

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Add wood chips to the pan and raise the temperature of the smoker to 180°. Close vents halfway and smoke until the ham’s internal temperature reaches 155°. Time will vary depending on a number of factors, including outside temperature. This ham took about 10 hours. Despite its popularity among children, some have criticized Billy Bear ham for its low pork content. However, it’s worth noting that it’s not necessarily worse than other “formed” ham available in supermarkets. The History Of Billy Bear Ham

For many adults who grew up in the 90s, Billy Bear ham was a staple in their childhood diet. It was a fun and exciting addition to their lunchboxes and picnics, and siblings bonded over the joy of tearing apart a bear made of ham with their teeth.i would rather DD ate something than nothing & im not sure the school would be happy if i sent her in with chocolate spead or jam sandwiches every day (even the jam cant have bits or lumps) We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

I reached Harrods just before the doors opened at 10 am and stood among those eagerly waiting to burst through the department store, which is home to luxury bags and jewellery galore. But, bedazzled accessories were not on my shopping list – I was in pursuit of an edible bank breaker. Let’s take a closer look at the ingredients list of Billy Bear ham. As mentioned earlier, the main component is pork, which makes up 66% of the product. The rest of the ingredients include water, potato starch, salt, dextrose, salt replacers (potassium chloride and sodium gluconate), spices, antioxidant (ascorbic acid), stabilizer (diphosphates), preservatives (sodium diacetate and sodium nitrite), and yeast extract. So I hatched a plan to turn the hind quarters into ham. I made sausage and bear shank stew and I was satisfied that bear was OK, if you were willing to spend the extra time making it that way.

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Get your smoker going at 170-180F and smoke the ham with your choice of pellets. Smoke for 8 hours. Place in the fridge and enjoy as is or heat it up and glaze it. Of course, as is to be expected with Reddit, the comment threads under the “face meats” question are equally as funny as the initial post itself, but if you sift through the comical responses, there are some stand-up citizens who have attempted to present reasoning. Submerge the bear ham in the curing brine. Using a marinade injector, pump the ham full of the brine. Pay particular attention to the center of the ham and the areas along the bone. Inject the ham in several places. While you can’t pump to much brine into the meat, you can definitely pump to little. I keep injecting the meat until I see brine push out of the injection holes around the probe as I pump more into the meat.

From its origins in a traditional German butcher shop to its popularity among Irish children, Billy Bear ham has become a staple in many households.Despite some criticism for its low pork content, Billy Bear ham remains a beloved childhood memory for many. It’s worth noting that it’s not necessarily worse than other “formed” ham available in supermarkets. The Popularity Of Billy Bear Ham Among Children Remove ham from brine and pat dry, keep in fridge uncovered for about an hour. Dry smoke at 140F for 10 hours (my smoker does not get any hotter). Heavy smoke with apple chips for additional 2 hours. Total smoking time 12 hours Salt replacers such as potassium chloride and sodium gluconate are added to reduce the amount of sodium in the product. Spices are added for flavor, while antioxidants such as ascorbic acid help to prevent the ham from spoiling. Stabilizers like diphosphates help to maintain the texture of the ham, while preservatives like sodium diacetate and sodium nitrite help to extend its shelf life. Water is added to the product to increase its weight and volume. Potato starch is used as a binder to hold the ham together, while salt is added for flavor and to act as a preservative. Dextrose is a type of sugar that is added to improve the taste of the ham.