well I finally got up the nerve to try and cure a ham and located a recipe site.. it is a variance on the coca cola ham recipe .. instead i am using orange soda and added orange blossom honey
here is the start
2.5 liters of orange soda
2 1/4 cups of salt
5 tbsp garlic
5 tbsp black pepper
4 bay leaves
1/2 cup orange blossom honey
13 lbs of pork
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02281.jpg)
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02282.jpg)
and yes i did trim the pork ( forgot to take that pic )
and into the orange honey brine
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02283.jpg)
Oh yeah!!!! That looks awesome. You're never going to be the same...
Although when you hit 30+ hours of smoke...some choice words will come to mind.
All worth it!!!!
SamuelG
Sent from my iPhone using Tapatalk
No Cure#1?
I like the flavor combo.
Interesting flavor combo...will be following. I too was curious about no cure?
Quote from: SiFumar on October 11, 2011, 04:55:49 PM
Interesting flavor combo...will be following. I too was curious about no cure?
have cure ordered and this recipe is from the recipe site with a two changes... changed coka cola to orange,, and added some orange blossom honey... other then that it is the same.. more to follow as it i available
and it continues here id the pork butt out of the brine and rinsed off
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02288.jpg)
then added a rub
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02289.jpg)
rub is
2 tablespoons sugar
1 table spoon granulated garlic
1 tea spoon garlic powder
2 tablespoon black pepper
1 teaspoon sea salt
then coated with parsley
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02290.jpg)
gonna smoke with apple, cherry and maple for 3 hours and cook at 210 over night and then bump it to 225 till an it of 180
Looks nice and pertty orange!
Did you fry a tester? If yes how was it? Sure looks like you are on the right track!!
no i dident fry a tester, and hope i am on the right track
Interesting a hot and fast cook on a ham/butt. I am really curious how the flavor profile will turn out, with the orange soda.
and the finished product... very tender and i was surprised that there was very little shrinkage
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02291.jpg)
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02292.jpg)
(http://i254.photobucket.com/albums/hh103/beefmann/ham/DSC02293.jpg)
as I pulled out the bigger piece it started to fall apart,,, very juicy and tasty... think i should have used less salt
anyway its done
Interesting dish. To what IT did you take the meat?
IT of 180
That looks good Beefman. Did it have any ham like flavor at all? I am curious since this is basically just a glazed brined pork butt. Not really a Ham at all. I was rather worried at first when I seen the title saying it was a ham and then there wasn't any cure involved. But Looking at the recipe you basically cooked it the same as if you would have been making pulled pork. So there shouldn't be any worries about any nasties forming during the cooking process.
Quote from: Tenpoint5 on October 15, 2011, 09:57:54 AM
That looks good Beefman. Did it have any ham like flavor at all? I am curious since this is basically just a glazed brined pork butt. Not really a Ham at all. I was rather worried at first when I seen the title saying it was a ham and then there wasn't any cure involved. But Looking at the recipe you basically cooked it the same as if you would have been making pulled pork. So there shouldn't be any worries about any nasties forming during the cooking process.
X2
I would have to say it was right down the middle, tasted like pulled pork ham with a brown sugar glaze quite good actually and juicy as well
Quote from: FLBentRider on October 15, 2011, 12:51:36 PM
Quote from: Tenpoint5 on October 15, 2011, 09:57:54 AM
That looks good Beefman. Did it have any ham like flavor at all? I am curious since this is basically just a glazed brined pork butt. Not really a Ham at all. I was rather worried at first when I seen the title saying it was a ham and then there wasn't any cure involved. But Looking at the recipe you basically cooked it the same as if you would have been making pulled pork. So there shouldn't be any worries about any nasties forming during the cooking process.
X2
Ditto X3
Nice bark on that meat candy.