So I had an 12 lb pork butt in the freezer and as I still had pulled pork left overs I thought it should be time to try my luck at an untraditional ham... Here's a step by step... Hope you enjoy I know I did! Happy Smoking, Smokin - K
Purchase 1 large hunk of Pork
Thaw it out...
Make your brine while drinking a beer of course
Cut the fat cap off (save for sausage making) Oh drink some more beer...
Inject the hunk of pork with my Uncles Maple Brine...
Put in by BEER Fridge for what seemed to be an eternity. Weigh it down with a gallon ziplock bag filled with water to keep fully
submerged.
I let dry on a drying rack in my fridge for a couple days to get tacky... Then gave it a good ghetto lacing / wrap to keep it together.
My friend is a Chef and I showed him this picture and he almost shot beer out his nose! He then showed me how to do a butcher wrap. LOL!
I applied some maple syrup to the out side
Then some Fancy DiJon Mustard
Place in Smoker with perfect Hickory smoke (AMZN PELLET) at 225 deg F
Added more Maple Syrup throughout the 13+ hour smoke..
Smoked at 225 until the internal temp of the ham reached 155 F then let rest until it reached 162 F on its own..
Cut off my ghetto wrap and moved it to my slicer
Just bought a used 12" Nella slicer the other day... Works Sweet!
Cut 1/3 into thin lunch meat and the other 2/3 into ham steaks...
Lunchmeat left and steaks right
Bear View
Vacummed Sealed and now resting peacfully in my chest freezer...
Had to fry some up! Cooked the small end bits and pieces.
Farm fresh egg and some Maple cured ham.... Delish!
Purchase 1 large hunk of Pork
Thaw it out...
Make your brine while drinking a beer of course
Cut the fat cap off (save for sausage making) Oh drink some more beer...
Inject the hunk of pork with my Uncles Maple Brine...
Put in by BEER Fridge for what seemed to be an eternity. Weigh it down with a gallon ziplock bag filled with water to keep fully
submerged.
I let dry on a drying rack in my fridge for a couple days to get tacky... Then gave it a good ghetto lacing / wrap to keep it together.
My friend is a Chef and I showed him this picture and he almost shot beer out his nose! He then showed me how to do a butcher wrap. LOL!
I applied some maple syrup to the out side
Then some Fancy DiJon Mustard
Place in Smoker with perfect Hickory smoke (AMZN PELLET) at 225 deg F
Added more Maple Syrup throughout the 13+ hour smoke..
Smoked at 225 until the internal temp of the ham reached 155 F then let rest until it reached 162 F on its own..
Cut off my ghetto wrap and moved it to my slicer
Just bought a used 12" Nella slicer the other day... Works Sweet!
Cut 1/3 into thin lunch meat and the other 2/3 into ham steaks...
Lunchmeat left and steaks right
Bear View
Vacummed Sealed and now resting peacfully in my chest freezer...
Had to fry some up! Cooked the small end bits and pieces.
Farm fresh egg and some Maple cured ham.... Delish!
