The idea was to follow the recipe by Tenpoint5 and use a deboned shoulder.
Started with this
(http://tapatalk.com/mu/63872c0e-a6a1-47c7.jpg)
Then the fun began
(http://tapatalk.com/mu/63872c0e-a6bf-20f4.jpg)
(http://tapatalk.com/mu/63872c0e-a6f3-c0f7.jpg)
(http://tapatalk.com/mu/63872c0e-a70d-dab3.jpg)
(http://tapatalk.com/mu/63872c0e-a722-6c57.jpg)
(http://tapatalk.com/mu/63872c0e-a734-7891.jpg)
(http://tapatalk.com/mu/63872c0e-a74b-e2a9.jpg)
I guess I'm having second thoughts on this experiment! This does not look like what I've seen on this forum.
Should I continue as planned by injecting and brine for seven days before i smoke it? Will it stay as one lice when I slice it?
Need some help...
Thanks
SamuelG
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That's the picnic... The 'other end' of the hog. You can still make ham out of it.
STC,
I figured it was smaller and easier to manage for my first, guess maybe that's were I went wrong.
Any suggestions?
SamuelG
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Heck, I'd go ahead as planned!
By the time you get around cooking it to 'ham' temperatures, it should all stick together for easy slicing.
Thanks STC.
5.5 lbs so I used 13oz to inject. Then placed in the ice cold brine.
(http://tapatalk.com/mu/63872c0e-c7a6-ed2d.jpg)
Because of the smaller size should I still keep it dunked for 5-7 days?
Thanks
SamuelG
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Someone posted in reply to one of these ham threads that they used basically the same brine as 10.5 and did 24hrs per 2lbs. I did a 2.2lb loin "ham" and went right about 36hrs with it. Turned out pretty tasty. Please post your slicing results as I'm looking to do the same thing myself.
Quote from: DisplacedCoonass on August 12, 2011, 06:33:06 PM
Someone posted in reply to one of these ham threads that they used basically the same brine as 10.5 and did 24hrs per 2lbs. I did a 2.2lb loin "ham" and went right about 36hrs with it. Turned out pretty tasty. Please post your slicing results as I'm looking to do the same thing myself.
Thanks. That puts me at about 3 days more or less which is not good since i planned to start the cooking process next friday. I'll try to find that post.
SamuelG
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Looks good Sam. I don't care what end of a the pig it comes from. Once cured it will taste like ham and will be good. Sam you impress me with the quality of your work. I am really like to read your post.
Kirby
You should be able to go the 7 days since the salts will even out. You can always undo the netting and slice off a piece and pan fry it if it is way salty then you can soak in fresh water to pull some of the salt out. Go for it. It is still gonna taste like ham. Just might not slice up all pretty like.
Kirby, thanks for the encouragement.
10.5 I'll keep it until next Thursday in the brine and begin the cooking / smoking on Friday. Is there a better way to do it so it slices better? Should I have smoked it bone in and then remove the bone and slice the chunks?
I can go buy another small one and I'll have TWO! :) :) :) Don't twist my arm!
I just realized that the netting I used is elastic, hope it does not melt.
SamuelG
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Sam just make sure you Start the drying in the morning. You should be fine, I prefer to do the bone in but that is personal choice. It will be good eats when your done. My nets are plastic so you will be OK with the elastic
Quote from: Tenpoint5 on August 13, 2011, 03:10:32 PM
Sam just make sure you Start the drying in the morning. You should be fine, I prefer to do the bone in but that is personal choice. It will be good eats when your done. My nets are plastic so you will be OK with the elastic
Perfect. Thanks
Looking Back I would have left the bone. Next time. :)
SamuelG
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Should I move it around in the bucket once a day?
Thanks
SamuelG
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I've only done two hams but I haven't moved mine around, only checked to ensure they were still fully submerged.
Yup still submerged. Thanks
SamuelG
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I think you did a great job deboning and netting that up. I made some bacon not long ago from shoulder and a couple pieces had to be pushed together. When done it cooked together fine and sliced nicely. You should be fine.
Thanks Viper. Let's hope it slices well. I think next time I'll try bone in and debone when it's done.
SamuelG
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Here we go hour 1 - 12 @ 120
(http://tapatalk.com/mu/a68908a3-ea20-d9cb.jpg)
Priceless! What a great build.
(http://tapatalk.com/mu/a68908a3-ea44-ca98.jpg)
SamuelG
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Auber keeps temps pegged! I mean just + or - 1 deg just amazing!
SamuelG
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Getting some color @ 14 hours!
(http://tapatalk.com/mu/a68908a3-b2f2-199a.jpg)
SamuelG
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19 hours and running. It's been almost 5 hours of hickory @ 140.
(http://tapatalk.com/mu/63872c0e-f06b-d4ce.jpg)
SamuelG
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Looking good.
When I did a ham it seem to take forever...
After 30 hours I think we have a winner. ;D ;D ;D
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2333.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2335.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2337.jpg)
How long should I keep it wrapped in the fridge to allow the salt and flavors distribute properly?
Thanks
SamuelG
Looks like the patients payed of Sam. Nice looking ham for sure.
12-24 hours. Although it is a requirement to sneak a piece of the meat and fat off the back before you take a picture. The fat has this salty smokey flavor that just makes this whole process worth every minute of the week plus process. BTW It will never taste the same again.
Awesome job!
I haven't done a ham yet but I'll have to soon.
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Quote from: Tenpoint5 on August 21, 2011, 10:11:45 AM
12-24 hours. Although it is a requirement to sneak a piece of the meat and fat off the back before you take a picture. The fat has this salty smokey flavor that just makes this whole process worth every minute of the week plus process. BTW It will never taste the same again.
I LICKED MY FINGERS! :)
Next time I'll definitely get several of those "tasters"
SamuelG
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Quote from: Chili Head on August 21, 2011, 12:35:33 PM
Awesome job!
I haven't done a ham yet but I'll have to soon.
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Thanks
SamuelG
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That's a great looking ham. How long are going to wait before slicing into it?
I wish I could tonight, but I'll be at a wake tonight and will probably will not get to it.
I'll try...
SamuelG
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Quite honestly I'm just as excited as you. Pulled my last pound of ham from the freezer two days ago and it's already almost gone. I'm trying to wait patiently to see how your de-boned picnic holds up to slicing so I can figure out what to buy.
Looks FANTASTIC!
;D ;D ;D
Very Happy with the results. It was a little salty, even saltier than a dry cured ham. The taste was amazing. It was my first one so maybe all I have to compare to is store bought, not the masterpieces that we see on this site. Thanks 10.5 for the recipe.
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2346.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2347.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2349.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2352.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2353.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2354.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2355.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2356.jpg)
(http://i1093.photobucket.com/albums/i438/samugonz/DSC_2358.jpg)
I will definitively make another one very soon!
That looks great.
Mine was a little on the salty side too. I have been looking for a fresh ham to cure...
That's awesome..
Looks good Sam
I would make a fine ham sammy out of your scraps.
KC
Looks good, how well do you feel it held together for you with the deboning?
Thanks.
It really turned out very nice. It sliced very well and those scraps were done on purpose to make beans. Next time just a tad less salt with a little more sugar. It has been a hit around here.
SamuelG
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:o :o :o
That is just beautiful.
Was a FUN thread to follow.
Thanks.
Quote from: classicrockgriller on August 23, 2011, 05:57:10 PM
:o :o :o
That is just beautiful.
Was a FUN thread to follow.
Thanks.
Thanks CRG!
SamuelG
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Thats a gooood lookin ham, did ya smoke the bone?
I'm thinkin ham N bean soup.
http://forum.bradleysmoker.com/index.php?topic=20127.0
Very nice Ham! Didn't think deboning would hurt. Worked good for me. Nicer slicing without the bone also. Well a little salty the first time is a common complaint. I usually add some extra brown sugar to cut taste of the salt. Sometimes you can cut back a little too. That's the whole idea of doing your own is getting it where you want it. As long as its cured proper any thing goes. Sure do wish I had that much ham left. Pork Rules!!!!