Piglet-zilla in the making

[Northern_Smoke]

Well I went by a local wholesale store today and they always have fresh picnic pork shoulder for $2.99 per Kg or about $1.50 a pound. I usually use it for sausage but today i wanted to try a ham. The only problem was that they usually have one large shoulder cryovac sealed per package. But this time they had 2 smaller ones. So I have 2 that are about 9.5 pounds each. The first one is going in early morning for pulled pork and the second one was done according to 10.5's instructions and recipe. I would have had more pictures but its 12:15 am and i want to get to bed. SOOO hopefully tomorrow i will have the pulled pork pics and in 5-7 days there will be a mini hamzilla hanging in my smoker.

[Tenpoint5]

Sounds like it should be pretty good

[classicrockgriller]

How's the mini hamzilla going?

[Northern_Smoke]

Going in the smoker :D But i sure hope it turns out better than the pulled pork i did with the other one. I found it really fatty and alot of grissle. Either way i will have ham :D

[Northern_Smoke]

This waiting for 12 hours at 120 is ALOT like watching paint dry...good thing there is no work till next week. I can enjoy some Gibsons while i watch my "paint dry".

[punchlock]

Dig in partner it's gonna be a long haul, but believe me it is well worth the wait. Besides it looks like you have found the best cure for inpatient's, Alcohol.  ;)

[Tenpoint5]

This waiting for 12 hours at 120 is ALOT like watching paint dry...good thing there is no work till next week. I can enjoy some Gibsons while i watch my "paint dry".

That's the Easy part just ask Punchlock what the 10 hours are like waiting for the temp to come up to 152º

[Northern_Smoke]

Yah, I always get soooo impatient waiting for those last few degrees. I guess the microwave and instant food has spoiled me or at least decreased my patients haha.

[punchlock]

This waiting for 12 hours at 120 is ALOT like watching paint dry...good thing there is no work till next week. I can enjoy some Gibsons while i watch my "paint dry".

That's the Easy part just ask Punchlock what the 10 hours are like waiting for the temp to come up to 152º

Yup I get cold sweats just thinking about it.....

[Northern_Smoke]

I am kind of like Homer Simpson when Moe tells him he can flash fry a buffalo in 10 seconds..."Ohhhhh but i want it NOWWWWW!"

[Northern_Smoke]

Well at 11pm the 12 hours at 140 are done. Put a big bowl of water in and loaded up 8 hours worth of pucks. Will check on it bright and early in the morning and then hopefully bump the temp one last time before I head out on a 5 hour round trip to pick up my brother in laws ATV. I am guessing this 9.5 pound ham probably won't go the 25-30 hours like all the other big guys have.

[Northern_Smoke]

Ok, even this little ham is gonna take its sweet time. We are going on 22 1/2 hours and the temp is 129 and I think I am at a stall....good thing there is no work tomorrow again and still have some Gibsons and Coke left haha.

[Tenpoint5]

HEHEHEHEHE Been there done that aint we Punchlock!!  It will all be worth it in the end Northern. Were not laughing at you as much as we are at ourselves.

[punchlock]

HEHEHEHEHE Been there done that aint we Punchlock!!  It will all be worth it in the end Northern. Were not laughing at you as much as we are at ourselves.

Aint that the truth Tenpoint!  ;D Just remember it won't be like any ham you ever bought. I mean really, look around you, who do you know that can say they made their own ham?

            keep your chin up and your Glass full were all cheering for you!

[Northern_Smoke]

Thanks for all the support guys. We are now at 30 hours and the internal is 138. Was gonna take it to 152 so we could just eat it after its rest but i may end up taking it to 140 and calling it done.