Since everyone has been doing all these HAMS and using this recipe from some fella named Tenpoint5 I fingered I should make one as well. They all sounded and looked SO GOOD. Only thing is I had to add a little twist to mine. (Insert Evil Laugh) For my Ham I am NOT going to use Pork I am using Venison, Bambi, Deer whatever you call it in your world!! ;D I thawed out an 11lb Boneless Ham that has been patiently waiting in the freezer for this week to come. I mixed up the brine, stuffed the ham into the netting, tied it off, injected 13 2oz injections all over the place and it looked like this.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004047.jpg)
Then into the brine bath she went.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004048.jpg)
After arranging a cutoff plastic bottle to keep it submerged on went the lid to my brine bucket and we are resting comfortably in the bottom of the beer fridge in the garage until Friday night when the transformation will take place during a 24hr+ smoke. Stay Tuned
looks good 10.5
I see you had supper before you started (beer & pork n' beans) ;D
Quote from: classicrockgriller on April 19, 2010, 08:13:07 PM
looks good 10.5
I see you had supper before you started (beer & pork n' beans) ;D
Nope That was lunch. Supper was a Farmland Garlic and sumfin pork tenderloin, steamed new taters with butter and Italian sharp cheese sprinkled on top, Sweet Corn and cantaloupe! :P
Quote from: Tenpoint5 on April 19, 2010, 08:17:15 PM
Quote from: classicrockgriller on April 19, 2010, 08:13:07 PM
looks good 10.5
I see you had supper before you started (beer & pork n' beans) ;D
Nope That was lunch. Supper was a Farmland Garlic and sumfin pork tenderloin, steamed new taters with butter and Italian sharp cheese sprinkled on top, Sweet Corn and cantaloupe! :P
Now that sounds delicious.
Quote from: classicrockgriller on April 19, 2010, 08:21:20 PM
Quote from: Tenpoint5 on April 19, 2010, 08:17:15 PM
Quote from: classicrockgriller on April 19, 2010, 08:13:07 PM
looks good 10.5
I see you had supper before you started (beer & pork n' beans) ;D
Nope That was lunch. Supper was a Farmland Garlic and sumfin pork tenderloin, steamed new taters with butter and Italian sharp cheese sprinkled on top, Sweet Corn and cantaloupe! :P
Now that sounds delicious.
I would offer you some but the Yardapes came in from the backyard scarfed down everything in sight and blew back out the door. Momma and me was scraping plates just to feed us.
10.5 WOW ..............
seemore
looks good.
This is goin to be gooood!
Sounds like your goin to have a fun weekend.
Quote from: OU812 on April 20, 2010, 08:32:30 AM
This is goin to be gooood!
Sounds like your goin to have a fun weekend.
I am going to try and get this ol girl in the smoker about 7pm Friday and hopefully have it for supper Saturday night.
Quote from: Tenpoint5 on April 20, 2010, 08:37:40 AM
Quote from: OU812 on April 20, 2010, 08:32:30 AM
This is goin to be gooood!
Sounds like your goin to have a fun weekend.
I am going to try and get this ol girl in the smoker about 7pm Friday and hopefully have it for supper Saturday night.
Sounds like a plan but are the yard apes goin to wait till after 7pm for supper? :D
Quote from: OU812 on April 20, 2010, 08:49:09 AM
Quote from: Tenpoint5 on April 20, 2010, 08:37:40 AM
Quote from: OU812 on April 20, 2010, 08:32:30 AM
This is goin to be gooood!
Sounds like your goin to have a fun weekend.
I am going to try and get this ol girl in the smoker about 7pm Friday and hopefully have it for supper Saturday night.
Sounds like a plan but are the yard apes goin to wait till after 7pm for supper? :D
I am hoping since this ham is boneless it will go a little quicker. but the plan of attack is 7pm 12 hours @120, then 7am 8 hours @140 w/smoke then bump to 170-180 until 152 IT
The Yardapes will be outside playing so they won't be in a rush to come in. I can always hold them off with a stick!!
Quote from: Tenpoint5 on April 20, 2010, 09:41:22 AM
The Yardapes will be outside playing so they won't be in a rush to come in. I can always hold them off with a stick!!
Ya but there are 4 of them and if they get ahold of the stick you could be in deep dodo. ;D
Lookin forward to the final results of your deer ham.
Saw Alton Brown last nite (late) doing his show from 2001 on coutry vs. city hams.
He's a kewl cat.
10.5 -
So, is that from the three-legged deer out back of your place? Or, did you butcher it all at once?
OK. Tried to make the old pig joke work - but, some jokes just don't translate into writing. Forget I was even here! As you were. Later.
Let the Games Begin!!!
As of 5pm CST the ham entered the Bradley for a 12 hour sauna at 120* Vent wide open. We have all seen a chunk of meat hanging in a net so no picture yet besides it just like the ones above only hanging inside the Bradley. I will take some pics in the morning when I start up the smoke generator.
NO PICTURES .......... NO COMMENTS! ;D
Quote from: classicrockgriller on April 23, 2010, 05:10:29 PM
NO PICTURES .......... NO COMMENTS! ;D
Do you mean I finally found a way to make the Smoking Monkey Speachless!!!!! Will have to remember that for sure ;D ;D
Fired up the smoke generator this morning at about 4:50 am. The cabinet temp was holding steady at 120* (The Auber PID is doing it's job) The IT of the Ham was 96*. This is what she looks like hanging in there. Will take another pic in 8 hours when the smoke stops rolling.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004050.jpg)
That does look nice Chris.
I'll try to be less vocal in the future.
Quote from: classicrockgriller on April 24, 2010, 10:03:16 AM
That does look nice Chris.
I'll try to be less vocal in the future.
If you did that then you wouldn't be you!!
Well as promised here is a pic after absorbing 8 hours of Hickory the IT is currently at 118*
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004052.jpg)
So another 4 hours no smoke?
Whatever time it takes to get to 150-152* IT Hope it is only 4 hours
27 hours and I ran out of Beer IT is only 139* I am calling it at 148* Or when the Whiskey kicks in and I start nodding off.
Go! Go! Go! Go! Go! Go! Go!
How the heck can you run out of beer after only 27 hours? Sheesh! Some peoples children. ;D
Oops, almost forgot, guess now's not a good time to tell you, but my pigs been done over an hour ago now. ;D
Error Momma had a fresh 30 pack in the van knowing I was gonna have a long day. Seems to help some since in the past hour the IT has climbed to 145. I aint liking the looks of the outside of the ham starting to get White almost as if the salts are being drawn out of it and creating a crust/bark on the ham. We will see
Quote from: KevinG on April 24, 2010, 07:07:20 PM
How the heck can you run out of beer after only 27 hours? Sheesh! Some peoples children. ;D
One good reason to keep a smoking log! This could have been prevented.
:D
Quote from: KevinG on April 24, 2010, 07:09:53 PM
Oops, almost forgot, guess now's not a good time to tell you, but my pigs been done over an hour ago now. ;D
Oh Yeah, Well your sisters ugly!!! (Dang program wont let me say what I want too!! ;D)
Quote from: HawkeyeSmokes on April 24, 2010, 07:13:32 PM
Quote from: KevinG on April 24, 2010, 07:07:20 PM
How the heck can you run out of beer after only 27 hours? Sheesh! Some peoples children. ;D
One good reason to keep a smoking log! This could have been prevented.
:D
HA HA very funny Sunshine that would be true But I aint never done a Bambi Ham afer I will know it for the next time thats for dang sure.
Quote from: Tenpoint5 on April 24, 2010, 07:12:58 PM
Error Momma had a fresh 30 pack in the van knowing I was gonna have a long day. Seems to help some since in the past hour the IT has climbed to 145. I aint liking the looks of the outside of the ham starting to get White almost as if the salts are being drawn out of it and creating a crust/bark on the ham. We will see
Sounds like it's drying out some. Maybe slap some oil on him?
Quote from: Tenpoint5 on April 24, 2010, 07:15:17 PM
Quote from: KevinG on April 24, 2010, 07:09:53 PM
Oops, almost forgot, guess now's not a good time to tell you, but my pigs been done over an hour ago now. ;D
Oh Yeah, Well your sisters ugly!!! (Dang program wont let me say what I want too!! ;D)
Yea, but at least mine has all of her original teeth. :P
Quote from: KevinG on April 24, 2010, 07:19:57 PM
Quote from: Tenpoint5 on April 24, 2010, 07:15:17 PM
Quote from: KevinG on April 24, 2010, 07:09:53 PM
Oops, almost forgot, guess now's not a good time to tell you, but my pigs been done over an hour ago now. ;D
Oh Yeah, Well your sisters ugly!!! (Dang program wont let me say what I want too!! ;D)
Yea, but at least mine has all of her original teeth. :P
The Left one or the Right?
Well I went to check on it at 10pm (That's 29 hours for those that are counting) The PID was beeping telling me it had ended its program. A few choice words were uttered. I looked at the Maverick uttered a few more choice words it was at 148*. I brought it in the house slapped it on the cutting board peeled off the netting and took a picture. Now the light brown spots are like blisters but they are still soft. The white on the top that I thought was salt is actually the "Blue Skin" from the earlier pics.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004064.jpg)
I tried to pick it up and found out that it hadn't sealed itself back together. So I cut the two sections apart. I cut off a couple of taster pieces. Here is a picture of what the inside looks like. Looks nothing like most Venison that you cook not grey at all. It almost looks like Pastrami.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004062.jpg)
Now those two pieces that I cut off for tasters. First off they do not exist anymore. The one that was closest to the outside was a tad bit salty, actually it was really salty. The next slice in wasn't as bad. I did try a small piece from where I split the two halves. It wasn't salty at all but had a really awesome ham flavor. This 10.5 Ham scores a 2 Thumbs up rating. If you want some come and get it before it's gone.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004063.jpg)
Well I'm impressed.
Never would expected the inside to look that nice.
great job Chris.
That sure did turn out some nice color, good job!
Wow Chris!
That looks awesome :)
I'm sorry that I missed the first parts but I've had house guests.
Carolyn
Wow Tenpoint, that looks good. Like I need another reason to go deer hunting...
Time for an update. After taking the tasters off last night. I wrapped the ham in foil and into the fridge for an overnight. This morning I pulled the smaller piece out and sliced it up. The taste had completely changed in this piece. It has gone from having a ham flavor to more of a chipped beef flavor. Now don't get me wrong this is not a bad thing it is actually very good. I will get some more taste testing this afternoon when I make sandwiches out of the slices. I have the seal of approval from the yardapes with just the slices, just need the seal on a sandwich. Here is the slice that I was testing last night all sliced up.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004073.jpg)
Funny how these flavors change.
Looks really really nice! Great job 10.5, wish I could sample
some of that!
Looks GREAT Chris!
Aint nothin wrong with a big ole pile of chipped deer.
Chipped deer is a big hit at our house, we eat it right outta the bag.
I like to make SOS with it, mmmmmmmm gooood.
Well the Yardapes polished off two of the piles yesterday. So I got to thinking I be hungry I want a Reuben Sandwich. No Rye so Wheat, No Thousand Island so Hot German Mustard and Horseradish No Swiss so Baby Swiss. The first sandwich was so damn good, I didn't even get a pic so I had to make another just to show you all just how good both of them sammies was!! Third pile gone, guess I have to slice up the other half now!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004079.jpg)
Looks GOOD!
No Rye, No Thousand Island, No Swiss, sounds like you need to go to the store. :D
Let me say this "It Didn't Suck" Even with the substitutions. I am stuffed like a tick on a bloodhound.
Quote from: Tenpoint5 on April 26, 2010, 10:18:14 AM
Let me say this "It Didn't Suck" Even with the substitutions. I am stuffed like a tick on a bloodhound.
I here ya, had to substitute spicy hot mustard, had horseradish in it, for the Thousand Island before and it turned out great.
I haven't done venison so I figured I'd just watch and see what happened.The result and sammies look good. You might have to put another recipe up Chris. :D
Quote from: ArnieM on April 26, 2010, 11:21:30 AM
I haven't done venison so I figured I'd just watch and see what happened.The result and sammies look good. You might have to put another recipe up Chris. :D
Arnie I used the exact same recipe that I use for Ham when using fresh pork ham
Quote from: Tenpoint5 on April 26, 2010, 12:09:35 PM
Quote from: ArnieM on April 26, 2010, 11:21:30 AM
I haven't done venison so I figured I'd just watch and see what happened.The result and sammies look good. You might have to put another recipe up Chris. :D
Arnie I used the exact same recipe that I use for Ham when using fresh pork ham
Dont know whats in 10.5's brine but I brine and cook the same way for dried deer, just not a big hunk of meat, I will separate the muscle's.
Good stuff.
Speaking of venison, just shot this through the family room window. Notice also the ears behind the rock. Rainy today.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Deer.jpg)
Great picture Arnie.
Dinner on the hoof!!!
As for the recipe here is what I used I would back off some on the salt for Venison. This one seemed to suck it up like a sponge. I also only took the IT up to 148ยบ on the venison.
Home Cured Ham
The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1
The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.
Pump injecting formula is generally this...
15% x Xoz = oz per pump
My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me an easy plug in formula
.15 x 352oz =52.8oz needed for pumping
The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2
So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem
Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.
Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*
That looks great Chris!
Wish I had some some of that chipped and served on toast. Plus a couple of over easy eggs!
;D
GOOD JOB CHRIS looks like some good eats there
seemore
Quote from: ArnieM on April 26, 2010, 12:56:40 PM
Speaking of venison, just shot this through the family room window. Notice also the ears behind the rock. Rainy today.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Deer.jpg)
The rock has ears :D
Nice pics