The 9th Annual BYC Easter Hatchalong!

5C11FA57-A4E4-452E-8812-FC8432BC9E20.jpeg Happy Easter!!
 
DH set up an incubator on the front porch this morning.
We got the humidity level up pretty good. Added water and apple cider with light brown sugar. It's coming up to a light steam release, keeping the air content nice and steamy.
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We placed the subject which has been in a curing brine in the refrigerator for 7 days, upon a rack just above the steamy water of the incubator
Said subject is a homegrown Berkshire Ham.
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He placed the lid on the incubator and has raised the temperature to a consistent 160*F.
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Balancing the delicate heat/steam ratio is being performed by the addition of Hickory Wood provided by courtesy of Hurricane Irma. She was nice enough to drop a couple of Hickory Trees into our lap w/o damaging our home. What a sweetie she was I tell you.. Thanks Irma!.
To complement the apple cider steam, an occasional hand full of Apple Wood chips to generate a little more "Apple-ness".
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So we are on lock down right now!
Lid stays tight to contain a consistent heat/water vapor ratio. We should have the hatch, let's say.. around 5 PM.
I'm hoping the smell from the incubator doesn't put me in the nut house before the hatch this evening. I don't wish to miss our little Easter Dinner.
:bun
HAPPY EASTER EVERYBODY!
 

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