I found a butt end Ham at Publix around Thanksgiving, and tossed it in the freezer.
Last week I finally had time to get it defrosted and into the cure.
It comes out tomorrow morning early and goes into the OBS for a 30 hour ride.
The before picture:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_0345Medium.jpg)
I would like to do a Ham .... if I could stop making Sausage long enough.
Will be watching your marathon ham smoke.
Going to put peanut butter on it? ;)
Good luck, but I'm sure it will come out great! ;D
Quote from: TestRocket on January 11, 2011, 06:41:07 PM
Going to put peanut butter on it? ;)
I took that pic at 0500 last Tuesday, school lunches were in progress.
Man the grief we throw at each other on here. I too prepare the school lunches. CRG is hooked on this sausage thing isn't he?
Quote from: DTAggie on January 11, 2011, 08:39:04 PM
Man the grief we throw at each other on here. I too prepare the school lunches. CRG is hooked on this sausage thing isn't he?
The Mrs prepares the lunches. When I do it, it doesn't "taste right" ??? ??? ???
I still have the stuffer - in a box!
The high-tech brining container
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_0359Medium.jpg)
The cure definitely did its thing, the meat has a much firmer texture:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_0360Medium.jpg)
S-hooks? We don't need no stinking S-hooks!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_0361Medium.jpg)
PID Programmed - Ham in!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_0362Medium.jpg)
Looking good so far! Home cured hams are the best
Any bets when it is going to be done??
I say, 7:30 tomorrow morning..
Can't wait to see completion and it's unveiling. That's gonna be tasty! Been looking for a fresh Ham lately to cure. Over the holidays a friend called and said he saw one at his Krogers. So off I went. Yep it was there. But the danged thing was like 350 pounds. Couldn't deal with one that big, what with all the folks we had in town and no room in the freezer at either our house or my daughter's. Seems as if someone ordered it and it was too big for him also. They were going to slice it up.
Quote from: squirtthecat on January 12, 2011, 04:53:26 AM
Any bets when it is going to be done??
I say, 7:30 tomorrow morning..
I have the PID set for:
120F for 12.4 hours (the .4 was the pre-heat)
140F for 8 hours (it will get 8 hours of Hickory)
170F until and IT of 152F
152F for 8 hours to hold if it gets done early.
I'm hoping for supper tomorrow to have Ham.
Looks good FLB....did you need to de-bone it?
Quote from: jiggerjams on January 12, 2011, 05:59:15 AM
Looks good FLB....did you need to de-bone it?
I just took it out of the package. It has a bone I'll deal with when carving.
Looks great Randy!
I did one myself about a month back and everyone really enjoyed it.
http://forum.bradleysmoker.com/index.php?topic=19441.0
I also had to do two more since then. One for someone else and one for New Years at our home. Wifey made ham salad with what was left over.
Is it ready yet? huh huh? Is it? Is it ready? Is it ready yet?
Box temp 120F IT 90F
Quote from: squirtthecat on January 12, 2011, 04:53:26 AM
Any bets when it is going to be done??
I say, 7:30 tomorrow morning..
I am guessing that it is about a 12 pound ham so I will guess that it will take 31 hours from the start point.
I'm sure it's going to be good! ;D
11 Hours in
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_0363Medium.jpg)
I hate it when my ham droops.
I "adjusted" it.
I've got the pucks loaded now, I'm off to chorus, another pic when I get back.
Looking good how does the Bradley stand up to 30 to 31 hour smoke the longest i have ever gone is 14 on a brisket and what is in the brine if i may ask
Quote from: SL2010 on January 12, 2011, 03:13:18 PM
Looking good how does the Bradley stand up to 30 to 31 hour smoke the longest i have ever gone is 14 on a brisket and what is in the brine if i may ask
From Kutas via Tenpoint5:
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*
Sounds easy enough brine what flavor smoke you going with
Quote from: SL2010 on January 12, 2011, 03:26:17 PM
Sounds easy enough brine what flavor smoke you going with
The ONLY flavor HICKORY!!! I have done several of these I thin the longest was 38 hours. The Bradley holds up a whole bunch better than we do.
Randy you better load that chute or you wont get a 1/2 hours smoke let alone 8 hours!! ;D
QuoteLooking good how does the Bradley stand up to 30 to 31 hour smoke the longest i have ever gone is 14 on a brisket and what is in the brine if i may ask
I've been doing alot of sausage for people at work lately.....my longest stretch so far is four days :D
Oh Yeah - HICKORY!!!
I loaded the chute after the pic.
I just dumped / refilled the water bowl and loaded another four hours of pucks.
I ran my BPS for 40 hours straight once.
Quote from: Tenpoint5 on January 12, 2011, 03:58:09 PM
Quote from: SL2010 on January 12, 2011, 03:26:17 PM
Sounds easy enough brine what flavor smoke you going with
The ONLY flavor HICKORY!!! I have done several of these I thin the longest was 38 hours. The Bradley holds up a whole bunch better than we do.
Randy you better load that chute or you wont get a 1/2 hours smoke let alone 8 hours!! ;D
Ain't nothing BUT hickory! ;) :D
24 hours in
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_03632Medium.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_0365Medium.jpg)
Randy,
That ham is looking great!
Bring on the color...looking good!!
Aint she looking perty!! Have we gotten through the stall yet?
Where is the live Auber webcam feed??
(hey, that's not a bad idea.........)
Quote from: Tenpoint5 on January 13, 2011, 08:19:52 AM
Aint she looking perty!! Have we gotten through the stall yet?
It was 132F when I left for work this morning @0745EST
Quote from: squirtthecat on January 13, 2011, 08:21:29 AM
Where is the live Auber webcam feed??
(hey, that's not a bad idea.........)
Ya know, a nanny cam might make a good smoker cam.
Quote from: FLBentRider on January 13, 2011, 08:29:29 AM
Quote from: squirtthecat on January 13, 2011, 08:21:29 AM
Where is the live Auber webcam feed??
(hey, that's not a bad idea.........)
Ya know, a nanny cam might make a good smoker cam.
STC should be able to write a program for an app that would transmit your PID info directly to your smartphone. Pat, would you have that done by the end of the day please? Randy needs to be able to monitor his PID from work.
Quote from: KyNola on January 13, 2011, 08:48:51 AM
Quote from: FLBentRider on January 13, 2011, 08:29:29 AM
Quote from: squirtthecat on January 13, 2011, 08:21:29 AM
Where is the live Auber webcam feed??
(hey, that's not a bad idea.........)
Ya know, a nanny cam might make a good smoker cam.
STC should be able to write a program for an app that would transmit your PID info directly to your smartphone. Pat, would you have that done by the end of the day please? Randy needs to be able to monitor his PID from work.
Sure, I'll get right on it! Would you prefer Celsius or Kelvin?
Quote from: squirtthecat on January 13, 2011, 08:56:02 AM
Quote from: KyNola on January 13, 2011, 08:48:51 AM
Quote from: FLBentRider on January 13, 2011, 08:29:29 AM
Quote from: squirtthecat on January 13, 2011, 08:21:29 AM
Where is the live Auber webcam feed??
(hey, that's not a bad idea.........)
Ya know, a nanny cam might make a good smoker cam.
STC should be able to write a program for an app that would transmit your PID info directly to your smartphone. Pat, would you have that done by the end of the day please? Randy needs to be able to monitor his PID from work.
Sure, I'll get right on it! Would you prefer Celsius or Kelvin?
Not Kevin, Randy! :D
140F
Neighbors should be salivating by now for sure!! Wish you had a garage so you could savor the smells for a few days afterwords Randy.
144F
Thats gonna be sooooooooooooooooooooooo gooood.
Did up one just about the same size for Christmas this year.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_03622Medium.jpg)
145F
Supper is going to be late!
Feeding the kids with plan B.
Plan B is always a good option. Don't you wish you would have taken the rind of now that you have seen the color!! That is going to taste great FLB
147F!!!
That looks quite GOOOOODAMUNDO!!!
150F!!!!!
Now the Loooooooooooongest 2ยบ you will ever wait for.
Good lord... Are we at 36 hours yet??
Quote from: squirtthecat on January 13, 2011, 06:27:18 PM
Good lord... Are we at 36 hours yet??
36 hours was 3.5 hours ago.
Quote from: FLBentRider on January 13, 2011, 06:32:44 PM
Quote from: squirtthecat on January 13, 2011, 06:27:18 PM
Good lord... Are we at 36 hours yet??
36 hours was 3.5 hours ago.
Dang!
I was going to say - time to pull up a chair but I think it should be "Time to Pull Up a Cot"
40 hour ham... Wow.
Randy,
Is it done yet? Is it done yet? Is it done yet? Is it done yet?
YES
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_03623Medium.jpg)
A little on the salty side.... but WOW.
I took the rind off while it is still warm. Learned that trick from the belly bacon.
WOW! WOW! WOW! WOW! WOW! That is gorgeous!
Really nice work Randy! Just beautiful.
I got 2, 17 pound hams raw with my pig wow i am in for one hell of a smoke
Tuned in just in time! What a pretty color! Great job! Wish I could taste it from here! ;D
Randy, DO NOT WORRY that salty taste, is the taste I was telling you about. It will mellow out and go away after the overnight in the fridge. Trust me on this. It will go away. Congratulations on a HAM WELL Done my friend. She looks beautiful
(http://www.threadbombing.com/data/media/2/applause.gif)
Looks good to me - If it is too salty ship it to me - you can send it collect.
Man I want some of that! Need my address?
Oooohh God ......that looks so good. Nice work.
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Two-Thumbs-Up.jpg?t=1294978111)
Two Thumbs UP!!
HOLY CRAP THAT LOOKS GOOOOD!!!!!!!!!!!!!!!!!!!!!!!!
and like 10.5 said the saltiness WILL mellow with time.
Good thing I got a drink cause thats makin me hungry. ;D
The song on the radio right know is Queen "We will rock you"
Fits right now!
OH YA !!!!!!!!!!
wow great job looks great
Just in case all the other compliments from the forum members haven't convinced you let me say that ham looks amazing. I so want to do one of those. Are you going to show pics of it sliced up? I hope so. Very very good job FLB.
STC - I like the applauding gif(?)
SS- Your comment about pulling up a cot made me laugh. Thanks for that.
Question - If I have a 20 lb. ham to cure and smoke do I need to book holidays to see it through to the end?
Quote from: jiggerjams on January 14, 2011, 08:36:24 AM
Question - If I have a 20 lb. ham to cure and smoke do I need to book holidays to see it through to the end?
It seems as though since the temps are low, that a 10lb'er did take less time than a 30lb'er.
I'd say allocate 40-50 hours and go for it.
Quote from: FLBentRider on January 14, 2011, 08:48:28 AM
Quote from: jiggerjams on January 14, 2011, 08:36:24 AM
Question - If I have a 20 lb. ham to cure and smoke do I need to book holidays to see it through to the end?
It seems as though since the temps are low, that a 10lb'er did take less time than a 30lb'er.
I'd say allocate 40-50 hours and go for it.
Yep if memory serves me right. Hamzilla was 22 pounds boneless and it took 36-38 hours.
Oh WOW! That ham looks absolutely amazing! 40 hours to cook...I would never have the patience.
Thanks for your feedback guys, sounds like I am in for a 4 day weekend in the future......YES!!
that ham looks great......
seemore
All I can say is WOW!!!! Fantastic job!!!!
It's still a little on the salty side, next time I cure 5 days instead of 8