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10.5/nepas Ham

Started by NePaSmoKer, April 01, 2010, 04:35:57 AM

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NePaSmoKer

April 01, 2010, 04:35:57 AM Last Edit: April 01, 2010, 05:14:48 AM by NePaSmoKer
Well i got the ham from the brine yesterday morning. All rinsed and a few hour cold water bath until around 6pm. Talking with Chris i decided to go this way (kinda away from my poll post)

Hung the ham in my 6 rack at 6:45 pm. Temp with my PID was set at 120* for 12 hours. I backed this time up with the number 2 setting at 130* for 5 hours. (just in case i slept in)

No smoke.



Time of this pic was 7:15am.



Being i dont have any hickory pucks left, Im going this way with the hickory for 5 hours. Got the fat cap up so it helps keep the meat moist.





Tenpoint5

#1
April 01, 2010, 06:21:34 AM
Hickory for 5 hours? should be 8
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

sodak

#2
April 01, 2010, 07:26:41 AM
Mouth watering profusely...

NePaSmoKer

#3
April 01, 2010, 09:56:09 AM
Put a foil pan of water in to keep it moist.

Tenpoint5

#4
April 01, 2010, 10:15:00 AM
Looks like it taking on some nice color. Where's the smoke? and stop peeking, it will be done when it is done!! ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

pensrock

#5
April 01, 2010, 10:17:21 AM
doesn't the MAK make smoke?  ;)

NePaSmoKer

#6
April 01, 2010, 12:41:49 PM
Time of this photo was 3:39 pm. IT of ham at 141*

pensrock

#7
April 01, 2010, 01:24:48 PM
Its getting close and boy does it look good.  :)

NePaSmoKer

#8
April 01, 2010, 03:46:26 PM
WOOO HOOO

All done.



squirtthecat

#9
April 01, 2010, 03:49:04 PM

Nice!  What did your MAK run at the entire time?   What was the final IT of the hammy?

NePaSmoKer

#10
April 01, 2010, 04:03:29 PM
Quote from: squirtthecat on April 01, 2010, 03:49:04 PM

Nice!  What did your MAK run at the entire time?   What was the final IT of the hammy?


MAK held staedy at 170 then 180 to 190*

IT at pull time was 159*

Tenpoint5

#11
April 01, 2010, 07:45:07 PM
Ok I know what the IT was but I haven't heard HOW DOES IT TASTE? or should I say Did it taste?
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

pensrock

#12
April 01, 2010, 07:48:55 PM
Wow that looks great.

Tenpoint5

#13
April 01, 2010, 07:53:31 PM
Looking at the pictures a little closer I have to ask since I know you did it. What did you mop the ham with Nepas? Hmmmm??
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

NePaSmoKer

#14
April 01, 2010, 08:21:37 PM
Quote from: Tenpoint5 on April 01, 2010, 07:53:31 PM
Looking at the pictures a little closer I have to ask since I know you did it. What did you mop the ham with Nepas? Hmmmm??

Ya know i was going to do it but i didnt. Maybe it was the 3 T of brown sugar i put in the foil pan.

And yes i was very tempted to cut and taste but i didnt. When i took it from the rib rack there was a small chunk stuck so i got it. Taste is pretty darn good  ;D....Nice work Rick N Chris
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