Just getting started, picked up a 17 lb boneless skinless fresh ham
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Sep28_0001.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Sep28_0002.jpg)
Mixed up a little brine, bout 2 gal dist. water with 2 lb country brown cure
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Sep28_0003.jpg)
Getting pumped with 10% of green weight, bout 1 3/4 lb of brine
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Sep28_0004.jpg)
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Into the bath for a 10 day cure
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Sep28_0006.jpg)
Good night my little friend, I will stop by every night to rotate and stir things up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Sep28_0007.jpg)
10 days? Now that is something you have to plan in advance for. Will be watching the progress.
HEHEHEHEHEHE I will be sitting here drinking and quietly chuckling to myself. I remember my first home cured ham. OU Just remember this when your sitting there cussing yourself for doing this and cussing the Bradley and cussing the ham. IT IS WORTH EVERY LAST SECOND OF THE PROCESS!!! Give me a hollar if you need to vent.
Looks Good So Far.
So by pumping do you mean injecting ?? This looks very interesting maybe something to try for Christmas I do have that week off.. I will keep checking in as well
yep, I think he does.
Quote from: dbrown1 on October 01, 2009, 07:15:45 PM
So by pumping do you mean injecting ?? This looks very interesting maybe something to try for Christmas I do have that week off.. I will keep checking in as well
Yep, pumping is the same as injecting.
Ben rotating and stirring things up every night, dont want any uncured spots
So question #2 where does one find the country brown cure ?
Quote from: dbrown1 on October 02, 2009, 08:19:00 AM
So question #2 where does one find the country brown cure ?
butcher-packer.com
I buy it 5 lb at a time, its my stand alone all purpose cure
How many more days we have to wait? What day is this? Why do we have to wait so long? Can you spped this thing up?
Can we stop at the store for Ice Cream? rotf CRG
Haha CRG "are we there yet are we there yet are we there yet are we there yet are we there yet".Hehe.
Is it done yet, Is it done yet, Is it done yet, Is it done yet, Is it done yet ;D
The plan is to pull it out of the brine on the 8th rinse and give it a couple bath's then let hang in the fridge for a day to form a pellicle and to let the cure equalise then in the smoker on the 10th
Man this smoking thing teaches you patience; 10 days on the ham 2 weeks on the cheese Geeeeez it is worse than fishing.
HR
OH OH Don't forget two weeks on the brisket.. lol yeah patience patience patience... maybe I'll take up an "in between" hobby.
You just have to stage your projects so they finish at different intervals.
Canadian bacon, Ham, pastrami, jerky.... etc...
Quote from: dbrown1 on October 03, 2009, 02:50:42 AM
OH OH Don't forget two weeks on the brisket.. lol yeah patience patience patience... maybe I'll take up an "in between" hobby.
Yep, like bird watching, fishing ... more patience stuff.
HR
Pulled out of the brine last night, rinsed, soaked and now draining
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct08_0001.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct08_0002.jpg)
In the fridge today and going in the smoker tomarrow morn with some red wine in the drip pan, going to smoke with some hickory and pecan 50/50
Stay tuned
I am.
I'll be keeping an eye out for it OU! Sounds and looks great.
Yeah I'm watchin this one too, I haven't done a ham yet. Cant wait to see the finished pics.
SIA
Think I'll go get a beer this is going to be awhile!! Done the ham thing already. (Insert EVIL Laugh)
OU, howthehell did you get that ham to sit up like that....do you have it tied to something up top?
lmao CRG, Look real close at the pic's. You can see the string it is hanging from.
OU are you awake yet? Tell us about your night of ham smoking. How did it turn out?
Got the ham in sat morn. Getting to room temp with a fan gently blowing
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct10_0001.jpg)
Water pan filled with 50/50 water and red wine
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct10_0006.jpg)
In the smoker with another water pan with water/wine.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct10_0003.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct10_0002.jpg)
After 4 hr smoke, 2 hr pecan, 2 hr hickory, every other one. Cabnet temp 160 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct10_0008.jpg)
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After 12 hr pulled when the IT hit 145 F then FTC
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct11_0001.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct11_0002.jpg)
Pulled the net off before the bark started to set
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct11_0003.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct11_0004.jpg)
Pulled from the cooler still wrapped in the FT and in the fridge to let the smoke blend in. Going to cut in thirds to night, 2 ham butts and the middle will become ham steaks. The end pieces will be for Thanks giving and Christmas dinner.
Why cook at 160 F ? So it wouldn't fat out. I wanted all the fat still in there because I'm going to cook this again
Beautiful! I could go for a slice of that w/ some hashbrowns and eggs right now..
Bravo Well done OU Looks great.
Nice looking ham!
Man that looks great.. so at what temp are you going to finish this off in the oven ? (taking notes)
Thanks every one, it looks harder than it looks, the hardest part is the planing.
Quote from: dbrown1 on October 12, 2009, 08:14:47 AM
Man that looks great.. so at what temp are you going to finish this off in the oven ? (taking notes)
325 F oven 15 to 20 min per lb pull when IT hits 160 F
Thanks OU I have Christmas off and if the weather holds I may make this for dinner... Hard to predict the weather in Alaska though
Quote from: dbrown1 on October 12, 2009, 10:39:52 PM
Thanks OU I have Christmas off and if the weather holds I may make this for dinner... Hard to predict the weather in Alaska though
You bet, I also have Dec 24 to Jan 4 off.
Going to do a little muzzle loader huntn.
Sounds like a good time... Enjoy ;D ;D ;D Oh and shoot sumfin fer me
I bought a smoked ham from Costco yesterday, bone in.
I am wondering if I could do something similar to this with my ham, maybe additional smoke while it comes up to temperature?
Quote from: oakville smoker on October 13, 2009, 10:01:42 AM
I bought a smoked ham from Costco yesterday, bone in.
I am wondering if I could do something similar to this with my ham, maybe additional smoke while it comes up to temperature?
Yes it is great.
What kind of ham is it?
If its a Smithfield you should soak it in fresh water first as they are cold smoked and aged hams with allot of salt.
Oakville,
If your wanting to do one from scratch you can practice on a Picnic. That is the section right below the Boston Butt. I would suggest taking the skin off first though.
OU, that ham is outta sight. That is a long process. I am more of an instant gratification person. Looks great.
Quote from: classicrockgriller on October 13, 2009, 02:22:35 PM
OU, that ham is outta sight. That is a long process. I am more of an instant gratification person. Looks great.
It aint over yet, its still ageing ;D
My fridge worked harder on this than I have ::)
Done any lunches yet?
Quote from: classicrockgriller on October 13, 2009, 02:42:17 PM
Done any lunches yet?
Not yet going to let it age for wile, I want the smoke to absorb into the meat
I mean at work....your catering business so you can finance your BE, then a Traeger
Quote from: classicrockgriller on October 13, 2009, 03:08:31 PM
I mean at work....your catering business so you can finance your BE, then a Traeger
Oh
Its starting kinda slow but everyone seams to want something different, right now its summer sausage, 3 different kinds, snack sticks, jerky and one person keeps wanting chicken. I'm out of everything now which is a good thing. The other half of the chicken I made this weekend went to day, got $5 for it.
Thanks for asking
Its done ageing
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct14_0001.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct14_0002.jpg)
Ready for the freezer
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct14_0003.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct14_0005.jpg)
How about a steak
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct14_0004.jpg)
Here's one end
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct14_0006.jpg)
And the other
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct14_0007.jpg)
Shaved off some for a taste and in my daughters exact words
"OMG this is the BOMB"
Then came up the phone and those little fingers were a bluer texting her friends.
I'm sure she will take the bag of shavings with her this morning to never be seen again. It was amazingly tender and juicy with the flavor of smoke all the way into the middle. Mmmmm Gooood.
Boy does that ever look tasty OU, I am going to have to try that.
Dang OU, that's nice.
I'd try it but I may not live that long.
It looks nice. A job well done OU
HR
That looks great OU812!
Well done my friend well done!!
Thanks very much every one, it is always fun to things like this.
Breakfast time, fried in some unsalted butter.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct17_0001.jpg)
Only thing that needs is me and some salsa verde (smoked) and a fork.