Got A Double Lynchin

[NePaSmoKer]

Got a double lynching happining soon  ;D

1 gobbler and a fresh piggy hamzilla

[Tenpoint5]

I smell ham sammies in the future

[NePaSmoKer]

Got the turkey and ham ready to brine.

The turkey first.

Made a basic brine (measuring cup)


Added 1 cup of JD



Injected all over, breast bone, legs, thigh.



Brine bag ready.



Hey git it drunker even  :D





Breast side down and covered. Zip shut removing as much air as you can

4-6 Days in the fridge, move it around some during the bath.



Ham

Made the brine.

Dark rum, salt, cure, brown sugar, allspice.







I trimmed the skin off but left some on the end shank. This will help hold it on the hook.
Again injected all over and next to the bone. Cover completely.





Zip up take the air out.


See ya in a few days

[OU812]

Did I here some one say JD!?  ;D

A cup for the bird and a cup for me.  :D

Is that spiced Rum? I likes spiced Rum too, straight up on the rocks  ::)

[hal4uk]

Uh oh...  Musta run out of Makers.   ;D

[Quarlow]

Hey I love that bottle. I want it. empty or full.  ;D What are the measures for the ham brine? I got one to do.

[Tenpoint5]

Here you go Q!!

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*

[Quarlow]

Hey where's the booze.  :D :D :D Thanks 10

[NePaSmoKer]

Hey where's the booze.  :D :D :D Thanks 10

Q

15-16 lb fresh ham
3 Qts water
2 cups dark rum
1 cup dark brown sugar
1 cup kosher salt
2 Tbs allspice
4 tsp cure #1

Heat the 3 qts water with the salt, sugar, and allspice, This will dissolve the salt. Cool and add the rum and cure. Mix well. I added some pickling spice to the brine. Inject some of the cured brine into the ham. Pour remainder over ham and add enough cold water to cover, stir well lit brine for 4-7 days moving the ham around everyday.

[Quarlow]

And thank you too Rick. Drunk ham sounds great. Going to try both these.