Ham I Am!

[FLBentRider]

Box temp 120F IT 90F

[Tenpoint5]

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.

[TestRocket]

I'm sure it's going to be good!  ;D

[FLBentRider]

11 Hours in


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.

[SL2010]

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

[FLBentRider]

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*

[SL2010]

Sounds easy enough brine what flavor smoke you going with

[Tenpoint5]

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

[pfowl01]

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                     

I've been doing alot of sausage for people at work lately.....my longest stretch so far is four days :D

[FLBentRider]

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.

[KyNola]

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

[FLBentRider]

24 hours in

[KyNola]

Randy,
That ham is looking great!

[jiggerjams]

Bring on the color...looking good!!

[Tenpoint5]

Aint she looking perty!! Have we gotten through the stall yet?