First Ham ( Maybe )

[SamuelG]

The idea was to follow the recipe by Tenpoint5 and use a deboned shoulder.

Started with this


Then the fun began








I guess I'm having second thoughts on this experiment!  This does not look like what I've seen on this forum.

Should I continue as planned by injecting and brine for seven days before i smoke it?  Will it stay as one lice when I slice it?

Need some help...

Thanks


SamuelG

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[squirtthecat]

That's the picnic...  The 'other end' of the hog.     You can still make ham out of it.

[SamuelG]

STC,

I figured it was smaller and easier to manage for my first, guess maybe that's were I went wrong.

Any suggestions?


SamuelG

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[squirtthecat]

Heck, I'd go ahead as planned!     

By the time you get around cooking it to 'ham' temperatures, it should all stick together for easy slicing.

[SamuelG]

Thanks STC.

5.5 lbs so I used 13oz to inject. Then placed in the ice cold brine.



Because of the smaller size should I still keep it dunked for 5-7 days?

Thanks

SamuelG

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[DisplacedCoonass]

Someone posted in reply to one of these ham threads that they used basically the same brine as 10.5 and did 24hrs per 2lbs.  I did a 2.2lb loin "ham" and went right about 36hrs with it.  Turned out pretty tasty.  Please post your slicing results as I'm looking to do the same thing myself.

[SamuelG]

Someone posted in reply to one of these ham threads that they used basically the same brine as 10.5 and did 24hrs per 2lbs.  I did a 2.2lb loin "ham" and went right about 36hrs with it.  Turned out pretty tasty.  Please post your slicing results as I'm looking to do the same thing myself.

Thanks.  That puts me at about 3 days more or less which is not good since i planned to start the cooking process next friday.  I'll try to find that post.


SamuelG

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[pikeman_95]

Looks good Sam. I don't care what end of a the pig it comes from. Once cured it will taste like ham and will be good. Sam you impress me with the quality of your work. I am really like to read your post.

Kirby

[Tenpoint5]

You should be able to go the 7 days since the salts will even out. You can always undo the netting and slice off a piece and pan fry it if it is way salty then you can soak in fresh water to pull some of the salt out. Go for it. It is still gonna taste like ham. Just might not slice up all pretty like.

[SamuelG]

Kirby, thanks for the encouragement.

10.5 I'll keep it until next Thursday in the brine and begin the cooking / smoking on Friday.  Is there a better way to do it so it slices better?  Should I have smoked it bone in and then remove the bone and slice the chunks?

I can go buy another small one and I'll have TWO! :) :) :) Don't twist my arm!

I just realized that the netting I used is elastic, hope it does not melt.


SamuelG

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[Tenpoint5]

Sam just make sure you Start the drying in the morning. You should be fine, I prefer to do the bone in but that is personal choice. It will be good eats when your done. My nets are plastic so you will be OK with the elastic

[SamuelG]

Sam just make sure you Start the drying in the morning. You should be fine, I prefer to do the bone in but that is personal choice. It will be good eats when your done. My nets are plastic so you will be OK with the elastic

Perfect. Thanks

Looking Back I would have left the bone.  Next time. :)


SamuelG

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[SamuelG]

Should I move it around in the bucket once a day?

Thanks


SamuelG

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[DisplacedCoonass]

I've only done two hams but I haven't moved mine around, only checked to ensure they were still fully submerged.

[SamuelG]

Yup still submerged. Thanks


SamuelG

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