First Ham ( Maybe )

Started by SamuelG, August 12, 2011, 03:28:00 PM

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viper125

I think you did a great job deboning and netting that up. I made some bacon not long ago from shoulder and a couple pieces had to be pushed together. When done it cooked together fine and sliced nicely. You should be fine.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

SamuelG

Thanks Viper.  Let's hope it slices well.  I think next time I'll try bone in and debone when it's done.


SamuelG

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SamuelG

Here we go hour 1 - 12 @ 120



Priceless!  What a great build.




SamuelG

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SamuelG

Auber keeps temps pegged! I mean just + or - 1 deg just amazing!


SamuelG

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SamuelG

Getting some color @ 14 hours!




SamuelG

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SamuelG

19 hours and running.  It's been almost 5 hours of hickory @ 140.






SamuelG

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FLBentRider

Looking good.

When I did a ham it seem to take forever...
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SamuelG

After 30 hours I think we have a winner.  ;D ;D ;D







How long should I keep it wrapped in the fridge to allow the salt and flavors distribute properly?

Thanks

SamuelG
SamuelG

devo

Looks like the patients payed of Sam. Nice looking ham for sure.

Tenpoint5

12-24 hours. Although it is a requirement to sneak a piece of the meat and fat off the back before you take a picture. The fat has this salty smokey flavor that just makes this whole process worth every minute of the week plus process. BTW It will never taste the same again.
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!

Chili Head

Awesome job!
I haven't done a ham yet but I'll have to soon.


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SamuelG

#26
Quote from: Tenpoint5 on August 21, 2011, 10:11:45 AM
12-24 hours. Although it is a requirement to sneak a piece of the meat and fat off the back before you take a picture. The fat has this salty smokey flavor that just makes this whole process worth every minute of the week plus process. BTW It will never taste the same again.

I LICKED MY FINGERS! :)

Next time I'll definitely get several of those "tasters"
SamuelG

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SamuelG

Quote from: Chili Head on August 21, 2011, 12:35:33 PM
Awesome job!
I haven't done a ham yet but I'll have to soon.


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Thanks


SamuelG

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FLBentRider

That's a great looking ham. How long are going to wait before slicing into it?
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
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BBQ Evangelist!

SamuelG

I wish I could tonight, but I'll be at a wake tonight and will probably will not get to it.

I'll try...


SamuelG

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