The ham virus has taken over the forum!!! Please be carefull.....

[punchlock]

Old Man, I gotta tell You. I started out pretty strong and fast. But it's beginning to get to me. When does it end? What do You got in mind for me?

What we've got here is... failure to communicate

;D ;D ;D  only at 149, three degrees to go now this is getting out of hand....

[Tenpoint5]

Old Man, I gotta tell You. I started out pretty strong and fast. But it's beginning to get to me. When does it end? What do You got in mind for me?

What we've got here is... failure to communicate

;D ;D ;D  only at 149, three degrees to go now this is getting out of hand....

HAHAHAHAHAHAHAHAHAHAHAHAHA EVIL EVIL LAUGH implied!!! I have been there done that and got me a T-shirt!!!! The waiting game really sucks especially when sleep deprived. What this shows is a failure to properly read the instructions. I believe in my Home cured ham thread I uttered words very very close to what you are expressing at this very moment Punch!!

I went back and found this just for you Punch!!!

HOME CURED HAMS SUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!
It's been 24hours and my patience is wearing thin. The fricken ham has stalled at 141 for the last 4 hours and just won't go to 152-155*.

Ok, now that I have that off my chest. My garage smells so wonderful with the aroma of hickory smoke. The temp outside has dropped to 10 So the garage door was shut all the way, got kinda cloudy during the last 2 hours of smoking. The Ham is currently in a holding pattern at 141*, must be the beginning of a plateau. Because it has been in the 140-141 range since 3:30am. I kinda fell asleep for a couple of hours so the hold pattern is good. I am just glad the curing process keeps the bad stuff from forming after being at 160* for a looooooong time.

[classicrockgriller]

I hope punch is ok!

Is it done yet? or are you done yet?

[Tenpoint5]

I am guessing he is in HAM NIRVANA right now!!

[punchlock]

Sorry to leave you all hangin but I had a date with some deer and had to run before I could post the pics. The ham turned out great but it put me a little behind schedule so I snapped some quick pictures gave it an FTC and hit the road. The end product was better than the last I had made and though it took a ridiculous amount of time it was well worth the effort.





While I was away these arrived in the mail. Thanks Arnie, I can't believe how well the did in shipping it was like they were just plucked from the vine. Let me know when your package hits home plate.

[squirtthecat]

Looks like it turned out great!   That's a helluva long FTC...

(October 22nd through November 2nd)    ;D

[SouthernSmoked]

Looks awesome!!

[classicrockgriller]

That is a thing of Beauty!

WOW!

[BuyLowSellHigh]

I think I would propose to that.  Beautiful!

[porterdriver]

Two quick questions (don't think I overlooked the info).  Punchlock, what was the total time on "Son of Hamzilla"?  Also where do you find the stockinettes that folks use on their hams?

I feel a quivering and shaking...oh no, I think I may be coming down with the ham virus.

Don't try to save me!

[squirtthecat]

PD, I ordered some ham stockings from Butcher & Packer...

If you need one, I can pop one in the mail. (I ordered 3 or 4 of them).

[GusRobin]

When I was looking I found this website:
http://www.midwesternresearch.com/iw_products.m4p.pvx?;products_no_tree?company=INC?cat=11010

[porterdriver]

Squirt,
Thanks for offer but I need to get a few to have in my own stash.  'Preciate the source info.

Gus,
Will explore Midwestern Research when I get a minute.  However, seems mildly sinister to have butchering supplies on a site with Research in it's name!

[punchlock]

Two quick questions (don't think I overlooked the info).  Punchlock, what was the total time on "Son of Hamzilla"?  Also where do you find the stockinettes that folks use on their hams?

I feel a quivering and shaking...oh no, I think I may be coming down with the ham virus.

Don't try to save me!

The total time for this ham came in at 43 hours.  ??? 

I live in Northern Ontario and I purchased mine at Malabar Spice in Burlington. They had a minimum order and I ended up with 100pcs. If you need some drop me a private message and I'll drop some in the snail mail for you.


On another note while I was away hunting I purchased a pig, that's right a live pig. I could not pass up the deal. He sold it to me for less than a dollar a pound. The pig weighed in at just over 300 and showed up at the house in a horse trailer. After some small talk, "Bacon" (as she was affectionately named) was put to rest and made ready for processing.

I butchered the pig the next day and I am sad to relate that the hams on this pig are scary big! Since I was doing my own butchering I was able to have some cuts of meat exactly the way I wanted them. Wait till you see the ribs!

[classicrockgriller]

That is just awesome!

Looking forward to watching the smoking results!

I had a chance to buy a 300 lb plus pig for $75 and I passed

cause I knew I would screw it up.