This recipe is for "pulled" ham, which we made last year at this time.
It was so good that we decided to do it again this year for Easter, but not pull it.
The rub is 5 T Morton Sugar Cure and 5 t seasoning salt per five pounds of meat. I prepped two pork butts for this:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1218.jpg)
Then I rubbed them down with the mixture:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1219.jpg)
I placed them in bags, and they are now resting in the refrigerator for the next five days.
More to come on this!
seemore
Looks like a good start!!
Those are going to be great!
Carolyn
You forgot the other one. ;D Looking good so far!
Lookin good so far.
I have cured and smoked a few butts, kinda reminds me of buck board bacon that has been pulled rather than fried.
Good stuff.
Here are the hams after being brined for a week. We rinsed them in cold water, and then let them sit in cold water for 2 hours.
We then netted them. They are air-drying overnight in the 'fridge; we will put them in the Bradley tomorrow.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1225.jpg)
seemore
Glad you are fixing two so you can send one to me.
Looking forward to the smoke.
They are looking good Seemore. Let's get them baby's smoking.
Can't wait to see them smoked :)
Carolyn
We smoked them yesterday for six hours, until the IT hit 140.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1231.jpg)
Brought them in and cut away the netting.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1234.jpg)
They are in the freezer now until next Saturday, when they will thaw and be ready to stick in the oven on Sunday.
Final pix will be next Sunday, if the NEPHEWS will stop eating long enough for us to take pictures!
;)
they are coming along great.
How do you get the drool out of the keyboard? ;D
Those hams look great seemore.
Looks like Sun. will be a feast fit for a king.
Very nice hams there Mr & Mrs S ;D
I am patiently waiting for my ham to get outta the brine.....Its worse than a cheese wait :D
Quote from: NePaSmoKer on March 29, 2010, 06:13:28 AM
I am patiently waiting for my ham to get outta the brine.....Its worse than a cheese wait :D
Patience there young GrassHopper Patience Think of your Ham in the brine as if it was going through the stall.
Quote from: Tenpoint5 on March 29, 2010, 06:30:54 AM
Quote from: NePaSmoKer on March 29, 2010, 06:13:28 AM
I am patiently waiting for my ham to get outta the brine.....Its worse than a cheese wait :D
Patience there young GrassHopper Patience Think of your Ham in the brine as if it was going through the stall.
Yeah i know master :D .............WHOOAHHH...........Everybody was easter ham brining them hams was slow at brining but ya gotta have patience and timing, that 10.5 is great at brining................... HA
I flipped it yesterday.
Gee Thanks now I have that Song stuck in my head.
What song is that?
They call him Flipper, Flipper, faster than lightning,
No-one you see, is smarter than he,
And we know Flipper, lives in a world full of wonder,
Flying there-under, under the sea!
Quote from: KevinG on March 29, 2010, 07:58:50 AM
What song is that?
Everybody was Kung Fu Fighting!!
That's better than the Vols ROCKY TOP fight song that is still thundering in my head.
Good...
Ol'...
Rocky Top...
Quote from: KevinG on March 29, 2010, 07:58:50 AM
What song is that?
They call him Flipper, Flipper, faster than lightning,
No-one you see, is smarter than he,
And we know Flipper, lives in a world full of wonder,
Flying there-under, under the sea!
http://www.youtube.com/watch?v=pwuCJznewFw
;D I guess I must have missed a few episodes, because I never saw Kwai Chang Caine do some of them moves.
Those look great. What kind of smoke did you use?
Thanks, Seemores.
CKER.....hickory . thanks HCT
seemore