Started the ham this morning.
I have been using 10.5s recipe (or trying to)
Brined it for 7 days, and here it is out of the brine and ready to rinse
(http://i1047.photobucket.com/albums/b476/gusrobin/The%20Ham/IMG_0380.jpg)
Did a dry run last night just to make sure everything fit. Found out that in the OBS I couldn't hang it from a dowel on the top rack guides as the ham was too long. I bought a small "s" hook to hang it from the vent. Put the hook on the grill last night for an hour to burn off any of the galvanized stuff. Plan was to hook the netting, thru the vent and hook on to a dowel resting across the top of the Bradley. Hooked it fine, but the problem was that the knot at the bottom of the netting was touching the V tray. Didn't think that was a very good idea. So took it down and hooked the netting lower on the ham and hooked to the top of the Bradley through the vent with no dowel. This left enough clearance so I could slip in the bottom rack. I like the idea of a little extra holding the weight of the ham as I had a concern as to how strong the netting was and after so many hours would the weight make it droop and hit the v tray.
The other problem I had was the wall mounted PID probe was in the way. So I removed it, put a bolt in to cover the hole and will use the probe as a hanging probe. (If you are going to order the PID, get the hanging probe!!).
Dry run finished and all problems solved. Put the ham back in the fridge. Got up this morning at 5:30 and started things going. Ham in the smoker at 5:50am, PID set at 120 for 11 hours; then at 120 for 1 hour (SG set to start at this time); then at 140 for 8 hrs of Hickory smoke; then at 170 until IT hits 152. (With the OBS, you gotta love the dual probe PID).
Have the PID probe hanging near the botom of the ham and the maverick probe near the middle in the rear. Seeing a 10# diference in the readings, probably do to the higher heat in the rear. As the cabinent has reached 120 and starting to even out the differential is dropping a bit.
Anyway, I ramble. Time to go back to sleep.
Pic of the pork leg starting its journey to hamdom.
(http://i1047.photobucket.com/albums/b476/gusrobin/The%20Ham/IMG_0381.jpg)
More to come later.
This is going to be good!!! I can taste it already.
Nice... Look at that load of wood in the chute!
Quote from: squirtthecat on September 11, 2010, 07:00:07 AM
Nice... Look at that load of wood in the chute!
8 hours of continuous smoke after a 12 hour drying period Squirt.
Gus
I forgot to ask. Did you inject the ham? Or is that the trying to in "I have been using 10.5s recipe (or trying to)"?
Soaked it and injected it. The "trying to" is that I am certain on a 30 hr smoke I will screw something up - but that is part of the fun. Great day to do it, --got a starter from Sonny that is being fed, a new pressure canner to can some of my BBQ sauce, ham cooking in the Bradley, a fridge full of beer, a new bottle of Gentleman Jack, and probably one of the best weekends in college football as far as the number of good games on. doesn't get much better than this. (well, if I win the lottery tonight then it would be perfect)
Oh yeah, I'm going to watch this one closely...
You won't screw anything up at least with the Bradley you have it on Auto Pilot and all you have to do is walk by and check on it every now and then. The rest of the projects may be greatly influenced by Adultry Beverage consumption.
Looks like an interesting project Gus. I'll be following along on this too.
QuoteYou won't screw anything up at least with the Bradley you have it on Auto Pilot strategically adjusted and all you have to do is walk by and check on it every now and then and periodically monitor and evaluate progress. The rest of the projects may be greatly influenced by require extensive hydration consisting of Adultry Beverage consumption due to the energy exerted .
See above corrections - lets not make it sound too easy then I will have to do honey-dos instead of "slaving" over a hot smoker.
Quote from: GusRobin on September 11, 2010, 08:02:23 AM
QuoteYou won't screw anything up at least with the Bradley you have it on Auto Pilot strategically adjusted and all you have to do is walk by and check on it every now and then and periodically monitor and evaluate progress. The rest of the projects may be greatly influenced by require extensive hydration consisting of Adultry Beverage consumption due to the energy exerted .
See above corrections - lets not make it sound too easy then I will have to do honey-dos instead of "slaving" over a hot smoker.
Brother Caneyscud will be so Proud of you!!
Yer maken us all pround here Gus. ;D ;)
Oh yeah!!
This one will be closely watched...
Updates:
Started pouring rain, good thing I have the house
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0383.jpg)
Things to do during a 30 hour ham cook:
Make BBQ sauce
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0382.jpg)
Pressure Canning the sauce
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0390.jpg)
The sauce canned and cooling
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0394.jpg)
Watch football
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0389.jpg)
Maintaining surveillence and proper hydration (tough job but someone has to do it.)
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0391.jpg)
Made dinner with creamy cole slaw, brisket from the other day heated in the slow cooker with au jus and beef broth; some of the BBQ sauce on the side (ate the corn on the cob before I had a chance to take a picture)
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0395.jpg)
Meanwhile the smoking has started..
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0393.jpg)
more updates to follow::
ROLL TIDE
Nice job Gus. And it was funny when you posted the pics of your Bradley house, cause about 2 weeks before that I had drawn up plans for my Bradley townhouse and they were almost the same as yours. I had 2 doors on the left side and had figured to use a stainless steel top for a work surface. When I saw yours I realized how big mine would be and immediately removed one of the doors. I also had planned to have the smoker on a pull-out drawer with room beside it for the cold smoker attachment to sit on with a drawer under that for my pucks and stuff. The similarity was uncanny. I didn't know what I would use to cover the sides though, so when I get around to building mine that may be what sets them apart cause I don't want to copy you but that ply sheathing you used looks great.
Quotecause I don't want to copy you but that ply sheathing you used looks great.
Feel free to copy away, all or part. I'd post the plans but I kind of did it on the fly. I have posted the dimensions if you need them. I thought about a pull out shelf but was concerned that I could accidentally tip it over.
I put the second door on the left to have a work surface and to have a place for the cold smoker when I cold smoke. It stores under the smoker when not in use.
(http://i1047.photobucket.com/albums/b476/gusrobin/Bradley%20finished%20home/9hotsmoke.jpg)
When cold smoking the SG and cold smoke box are on a raised shelf on the left. I did this so I wouldn't have to bend much to change the water in the cold smoke puck pan.(lazy)
(http://i1047.photobucket.com/albums/b476/gusrobin/Bradley%20finished%20home/8ColdSmoke.jpg)
Either configuration can be shut closed if the rain interupts the smoke - that was my main intent so I don't have to worry about the weather. But yeah, it is big.
Thanks Gus. You know what they say, The surest form of flattery is to be copied or something like that. I have got to get one of those pocket hole jigs though. I have been eyeing up the Kreg system. It is so cool.
Dang, every time I see that I think "how cool is that!"
Q, copy his dimensions, but put in some chrome and Diamond Plate... :D
I was thinking racing stripes and flames. ;D
UPDATE UPDATE
16 hours into the smoke, half way thru the smoke portion. I decided to change out the water pan and this is what the ham looks like (IT at 112)
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0396.jpg)
Next update probably in the morning.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Mmmmmmmmmmmmmmmmmmmmmmm Mmmmmmmmmmmmm I have to keep pausing to catch my breath Mmmmmmmmmmmm Mmmmmmmmmmm woops almost passed out there.
I see that picture and my brain says "Dang that smells good!!" I usually do most of my smoking in the garage with a walk-through door as my ventilation and the the garage smells like that for a couple of weeks. Until you do a ham you just don't know how good it smells inside your smoker IMHO
UPDATE UPDATE
27 hours into the smoke and the ham is at 136#; been there a while so I guess we are in a stall.
(http://i1047.photobucket.com/albums/b476/gusrobin/Ham/IMG_0399.jpg)
more to come later.
Aint she looking perty!!!
Beautiful!
Quote from: GusRobin on September 12, 2010, 06:03:42 AM
UPDATE UPDATE
27 hours into the smoke and the ham is at 136#; been there a while so I guess we are in a stall.
more to come later.
The stall!! Oh yes I remember. Just be glad yours is happening during the day. Mine always seems to be at about 3am when I am really wanting to go to bed. Its a timing thing I always forget when I should start the whole smoking process.
yeah, based upon your previous post on making a ham, I tried to time it such that it would hit its stall early in the morning. In case it didn't stall long I had the maverick alarm set and next to the bed plus the PID set for the last ramp up to complete at IT not time. Now the problem with the stall is not the lack of being able to sleep, its the anxiety of trying to wait for a nice hot slice of ham.
I'm completely enthralled with this. A ham has been on my to do list since day one. I may have to bump it up.
Once I had it set up I can't believe how easy it is. While it takes a long prep time (5-10 days of brining, 30 hrs scooking) the actual ding work time is very little. Especially with the dual PID.If I wasn't like a little kid a christmas and having to peek all the time, there really isn't much to it. Staying semi sober was the hardest part so far.
Final Update:
It was finally done at 1:00 PM (31 hours)
Pulled from the smoker
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0402.jpg)
Starting to slice and ready for the feeding frenzy:
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0404.jpg)
After the piranhas
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0406.jpg)
Actually this was a test run for Christmas, so I made a 20lb ham even though there is only the wife and myself. So I am giving some away and freezing some.
Final thoughts:
It was easier than I thought (thanks for the assistance 10.5).
If you are going to do this, make sure that you buy one that fits in your smoker. Mine was a close fit.
Finding netting was not as easy as I thought. The few places I called only sold it in cases or large rolls. I was lucky to find a nice lady that sent me a sample large enough to use.
A 30 hr smoke requires planning, not of the smoke but what to do with your time.
I can't drink for 30 hrs straight like I could in my younger days. (gave it a good try though ;D)
Can't wait until Christmas to do it again.
I have been watching and reading and I stand and applaude you!
That Ham is a thing of Beauty.
WOW!
thanks
WOW is all I can say Gus!!! That is a work of art. :)
Ditto on what CRG said...
Awesome!!
Was the Ham everything you thought it would be taste wise? Since you hammered into right away How was the outer layer of goodness? Salty, Sweet, Delicious?
Very nice! :)
Quote from: Tenpoint5 on September 12, 2010, 06:02:31 PM
Was the Ham everything you thought it would be taste wise? Since you hammered into right away How was the outer layer of goodness? Salty, Sweet, Delicious?
I was surprised that it wasn't more smokey considering 8 hrs of Hickory. I did FTC it for about 3 hours before cutting in to it. It wasn't too salty. I don't like country ham so this was just right as far as salt taste. Yes it is delicious. As I said this was a test run for Christmas. Afer one bite the wife's comment was " This is definitely what we are having for Christmas".
Thanks again for all the help.
Gus, that's a thing of beauty.
Awesome Job!!
WOW! a 31 hour smoke! Is that a new record here? Great job!
What was in your cure?
Your welcome even though you did all the work.
Really a great looking ham Gus. I'm glad your practice session turned out good. Looks like you're all set for Christmas.
Quote from: ArnieM on September 13, 2010, 08:18:57 AM
Really a great looking ham Gus. I'm glad your practice session turned out good. Looks like you're all set for Christmas.
Gus can't go wrong. He has corporate approval. Momma is probably Bragging him up at work this morning.
Congrats Gus,
Looks like you have your game plan for both Thanksgiving and Christmas in hand!
Well done Gus, a true thing of beauty. I plan on having some fresh wild pig soon ( with a little good luck and a good shooting eye ). I will do pulled pork shoulders, and now you have me thinking smoked ham. I found a recipe from Hab's but would also like to check out 10.5. Is that posted somewhere? Thanks
Quote from: OldHickory on September 13, 2010, 03:33:44 PM
Well done Gus, a true thing of beauty. I plan on having some fresh wild pig soon ( with a little good luck and a good shooting eye ). I will do pulled pork shoulders, and now you have me thinking smoked ham. I found a recipe from Hab's but would also like to check out 10.5. Is that posted somewhere? Thanks
I would like to get that recipe too if 10.5 has a hankering to let loose with it. Could be some sauce horse trading happening in the future. Yes I CAN see the future. (Well after a few cold ones anyhow). :o ;D
GusRobin (with a shout out to TenPoint),
I am drinking a cool nectar of the gods to that smoke.
In fact, I will raise a twelve pack to it.
Very, very, very nice to both of you.
Good luck and very very slow smoking,
Pachanga
QuoteWhat was in your cure?
QuoteI would like to get that recipe too if 10.5 has a hankering to let loose with it.
The recipe is below(including the brine). Don't think its a secret since it was posted in this thread:
http://forum.bradleysmoker.com/index.php?topic=8442.0 (http://forum.bradleysmoker.com/index.php?topic=8442.0)
Here it is:
QuoteHere is the recipe that I follow when I do Hams. It is
a long process and a long smoke but it is worth every minute of your time!!
Home Cured Ham
The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1
The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.
Pump injecting formula is generally this...
15% x Xoz = oz per pump
My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me an easy plug in formula
.15 x 352oz =52.8oz needed for pumping
The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2
So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem
Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.
Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*
Since the container I used to brine was rather large, it took more than 5 qts of water. I put the leg in the container and measured the water amount as I put the water in and adjusted the qty of ingrediants accordingly. Make sure to account for the amount of brine you will need for injecting the leg.
Thanks all for the kind comments.
So what did you do with that dinosaur bone out of that Ham?
Just catching up here...
We had company this weekend; the in-laws stopped here on the way home from a week trip all over the "plains" - they went everywhere from Mt Rushmore, to Wyoming, to Nebraska (they were at that Nebraska football game where the score was showing on your TV)...
Anyhow... WOW... GREAT LOOKING HAM!
Quote from: classicrockgriller on September 13, 2010, 06:32:04 PM
So what did you do with that dinosaur bone out of that Ham?
Bagged it and threw it in the freezer. Will give it to my daughter's dog when the come home for Thankgiving. It's bigger than the dog so that will be interesting
I'd go for either the bone or the dog in some soup. Aw heck, use the bone ;D
Uh, 10.5...Ice wants your fresh ham curing and smoking recipe. He mentioned some sauce horse trading. Chris, I'm fairly confident that Ice means HIS sauce. Chris? Uh Chris? CHRIS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Not Fair I call a foul here. I was sleeping when Iceman asked for the recipe. Then I was at work until 7am this morning. This is the first chance I had to respond to his request. Although I would have responded the same way GusRobin did.
I will add that I am available for consultation if any questions should arise in your Ham curing adventure! Either by phone, email or pm. Just ask GusRobin I am usually pretty prompt in my response time as well.
QuoteJust ask GusRobin I am usually pretty prompt in my response time as well.
I must say 10.5 gave very prompt responses and was even accurate ;D ;D
Quote from: Tenpoint5 on September 14, 2010, 05:53:19 AM
Not Fair I call a foul here. I was sleeping when Iceman asked for the recipe. Then I was at work until 7am this morning. This is the first chance I had to respond to his request. Although I would have responded the same way GusRobin did.
I will add that I am available for consultation if any questions should arise in your Ham curing adventure! Either by phone, email or pm. Just ask GusRobin I am usually pretty prompt in my response time as well.
Instant playback shows that all players were NOT on the field at the time of the snap. No penalty. Repeat down. :D
10.5 is now in possesion of the ball, er.... recipe ;)
Quote from: iceman on September 14, 2010, 09:57:08 AM
Quote from: Tenpoint5 on September 14, 2010, 05:53:19 AM
Not Fair I call a foul here. I was sleeping when Iceman asked for the recipe. Then I was at work until 7am this morning. This is the first chance I had to respond to his request. Although I would have responded the same way GusRobin did.
I will add that I am available for consultation if any questions should arise in your Ham curing adventure! Either by phone, email or pm. Just ask GusRobin I am usually pretty prompt in my response time as well.
Instant playback shows that all players were NOT on the field at the time of the snap. No penalty. Repeat down. :D
10.5 is now in possesion of the ball, er.... recipe ;)
Some days we are on the field but not completely in the game! If you still need the recipe Iceman let me know.
Got the recipe 10.5 and now it's just waiting until we get back from Italy in October. Then the next shift off work the ham gets the needle!!! Already have folks bugging me to make more than one. That looks sooooo good I drool every time I look at it. We all need to find some of those giant cryvac bags so we can vacum seal things like hams and turkeys and freeze them. I think it would really make it a class act over the top. :D ;D
That ham looks awesome !! GREAT JOB!! ;) I can only imagine how it tastes ;D When I got my smoker I never thought about doing whole hams but now..It's on the bucket list :D
Quote from: Chili Head on September 14, 2010, 08:17:55 PM
That ham looks awesome !! GREAT JOB!! ;) I can only imagine how it tastes ;D When I got my smoker I never thought about doing whole hams but now..It's on the bucket list :D
You better move it up the list so you can get a practice on in before the holidays!! Not so much to practice how to do it but to get your timing down so it comes out of the smoker about 2 hours before dinner. That way when it takes another hour and a half you still have leeway