Well i got the ham from the brine yesterday morning. All rinsed and a few hour cold water bath until around 6pm. Talking with Chris i decided to go this way (kinda away from my poll post)
Hung the ham in my 6 rack at 6:45 pm. Temp with my PID was set at 120* for 12 hours. I backed this time up with the number 2 setting at 130* for 5 hours. (just in case i slept in)
No smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/P3310314.jpg)
Time of this pic was 7:15am.
(http://i123.photobucket.com/albums/o290/stlthy1/P3310319.jpg)
Being i dont have any hickory pucks left, Im going this way with the hickory for 5 hours. Got the fat cap up so it helps keep the meat moist.
(http://i123.photobucket.com/albums/o290/stlthy1/P3310321.jpg)
Hickory for 5 hours? should be 8
Mouth watering profusely...
Put a foil pan of water in to keep it moist.
(http://i123.photobucket.com/albums/o290/stlthy1/P3310323.jpg)
Looks like it taking on some nice color. Where's the smoke? and stop peeking, it will be done when it is done!! ;D
doesn't the MAK make smoke? ;)
Time of this photo was 3:39 pm. IT of ham at 141*
(http://i123.photobucket.com/albums/o290/stlthy1/P4010328.jpg)
Its getting close and boy does it look good. :)
WOOO HOOO
All done.
(http://i123.photobucket.com/albums/o290/stlthy1/P4010336.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P4010334.jpg)
Nice! What did your MAK run at the entire time? What was the final IT of the hammy?
Quote from: squirtthecat on April 01, 2010, 03:49:04 PM
Nice! What did your MAK run at the entire time? What was the final IT of the hammy?
MAK held staedy at 170 then 180 to 190*
IT at pull time was 159*
Ok I know what the IT was but I haven't heard HOW DOES IT TASTE? or should I say Did it taste?
Wow that looks great.
Looking at the pictures a little closer I have to ask since I know you did it. What did you mop the ham with Nepas? Hmmmm??
Quote from: Tenpoint5 on April 01, 2010, 07:53:31 PM
Looking at the pictures a little closer I have to ask since I know you did it. What did you mop the ham with Nepas? Hmmmm??
Ya know i was going to do it but i didnt. Maybe it was the 3 T of brown sugar i put in the foil pan.
And yes i was very tempted to cut and taste but i didnt. When i took it from the rib rack there was a small chunk stuck so i got it. Taste is pretty darn good ;D....Nice work Rick N Chris
Quote from: NePaSmoKer on April 01, 2010, 08:21:37 PM
Quote from: Tenpoint5 on April 01, 2010, 07:53:31 PM
Looking at the pictures a little closer I have to ask since I know you did it. What did you mop the ham with Nepas? Hmmmm??
Ya know i was going to do it but i didnt. Maybe it was the 3 T of brown sugar i put in the foil pan.
And yes i was very tempted to cut and taste but i didnt. When i took it from the rib rack there was a small chunk stuck so i got it. Taste is pretty darn good ;D....Nice work Rick N Chris
How can you guys do that??? I would have been all over that butt end and laying on the couch looking like a tick on bloodhound.
That's quite an image you paint there Chris.
Quote from: Tenpoint5 on April 01, 2010, 08:25:26 PM
Quote from: NePaSmoKer on April 01, 2010, 08:21:37 PM
Quote from: Tenpoint5 on April 01, 2010, 07:53:31 PM
Looking at the pictures a little closer I have to ask since I know you did it. What did you mop the ham with Nepas? Hmmmm??
Ya know i was going to do it but i didnt. Maybe it was the 3 T of brown sugar i put in the foil pan.
And yes i was very tempted to cut and taste but i didnt. When i took it from the rib rack there was a small chunk stuck so i got it. Taste is pretty darn good ;D....Nice work Rick N Chris
How can you guys do that??? I would have been all over that butt end and laying on the couch looking like a tick on bloodhound.
I drink allot of
beer ummm water when i'm smoking so i get full of
beer ummm water and dont want to eat :D
You must have drank a lot more than I did today then. Started the day with a 30 pack, 5 of them went into the brats. There's only 8 left in the fridge and I STILL ate 2 Brats and a Garlic sausage for supper at 7pm. It was a long day, I'm ready for a nap.
NEPA... I hope it is as good as it looks
seemore
I'm thinking Seemore had more than both of us!!! ;D ;D
Looks great Nepas!!!
Talking with my neighbor yesterday he told me that they didnt get a ham and not doing nothing for easter. Wife and I will be gone tomorrow so i decided to heat the ham and fixins for my neighbors today.
(http://i123.photobucket.com/albums/o290/stlthy1/P4020348.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P4020349.jpg)
Rick,
You are something else. All that time and effort and then give it away. You're one good guy Rick.
Feeling a little bit of Mr. Rogers coming along here, won't you please won't you please .... ;D
You're alright Rick, I don't care what anybody says about you.
You're a good egg, Noonan!
Nice Rick, I'm sure they will love it.
Did a simple brunch kinda thing, Ham, asparagus with bacon, scrambled eggs and potato's
I hung the fat cap in the tree to see what kind of critters come around at night ;D
(http://i123.photobucket.com/albums/o290/stlthy1/P4030354.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P4030351.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P4030352.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P4030355.jpg)
Does it taste as good as it looks? Enough smoke penetration? Now I'm hungry. :)
Yeah i couldnt let em go without eating ;D
All was real good.
Next time i remove the skin.
Rick,
You got a deep fryer? Next ham when you remove that skin first, drop the skin into the deep fryer for cracklins!
For you folks to the North, West and abroad, they are also known as fried pork rinds and I can't recall the Spanish name for them but I'm betting CRG or Ronbeaux can tell me.
YUM!
KyNola
Isn't is nice to sit outside again 8)
We hit 80F on Friday.............nice look'n pig by the way Nepas!
Lump
Quote from: KyNola on April 04, 2010, 02:01:55 PM
Rick,
You got a deep fryer? Next ham when you remove that skin first, drop the skin into the deep fryer for cracklins!
For you folks to the North, West and abroad, they are also known as fried pork rinds and I can't recall the Spanish name for them but I'm betting CRG or Ronbeaux can tell me.
YUM!
KyNola
Mexican name is chicharones
Sorry NePaS, forgot about you and your background! :)
I'm home now so I can reply. Looks great Rick. I am sure the neighbors loved it. A Good Deed done Real Well my friend Real Well!!