HAMZILLA in the making!!

[3rensho]

Man, that's the King Kong of hams.  Don't think they make pigs that size in these here parts.  Can't wait for the rest of the pics.

[SouthernSmoked]

Dang, that's a mighty large ham. Can't wait for more pics!

[squirtthecat]

How big is it after you debone it?

I might have to rent some commercial refrigerator space to brine Hamzilla's sister!

[classicrockgriller]

Chris, I have a field dressing net for a deer if you need it.

It's big enough to "hold a large deer"

[Tenpoint5]

HAMZILLA Is swimming in the brine for the rest of the week. Will pull her out early Saturday morning and start the Marathon Smoke. I just wanted to give a few pictures of how she got into her Fishnet Bathing suit to go swimming. BTW when all was said and done, Bones removed and the fat trimmed to where I wanted it. HAMZILLA weighed in at 22lbs!!!

The first thing I did was remove the Aitch Bone.
(Note: This is not my first time boning a ham. I worked in a packing house for 4 years. 3 of them years I was on a ham boning line. We had 3 guys boning 318 hams an hour.)



Then I turned the ham around and removed the Shank Bones.



I turned the ham again and trimmed a little fat off. Located the seam on the big muscle, and opened it up to expose the bone then removed it.







Did some final trimming of the fat to make a uniform layer all over. Then wrestled her into the swimming suit (Ham Netting) all purty like.



Then I injected the brine 2 oz at a time for 52 oz. worth of brine. Submerged the ham and put the lid on with minimal spillage. Placed the bucket in the fridge where it will remain until Saturday morning.

[NePaSmoKer]

Aitch that hurts  :D

I need to do another.....Looks good.

[deb415611]

Nice!  I like to bone them too, makes it easier to carve.

I think you need to ask Santa for a bigger injector :)

[ronbeaux]

Sitting and waiting..........

You go!

[KevinG]

That's the way to get the bone out.

[classicrockgriller]

Looking forward to Saturday!

[ExpatCanadian]

...Jeez...  totally inspired now.... 


See ya this weekend...

[Tenpoint5]

The Smoke has begun. Hamzilla went into the smoker at 4:45 am CST. She will hang out at 120º for the next 12 hours. I didn't have the camera when I was putting her in there but she is hanging in the 4 rack DBS. I will get a picture and post some time today. I went and took a picture, here it is.

[FLBentRider]

Holy PIG!

[punchlock]

wow that pig sure takes up some room. :o

[SouthernSmoked]

Dang Chris, did you misplace your Bradley Stretcher. Looks like you cabinet could use a few inches here and there.