1st Ham from My Pig in Pop's Brine

Discussion in 'Pork' started by woodcutter, Apr 28, 2015.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    I mixed a gallon of Pop's brine and injected one of the hind hams from my pig. I injected along the bones and joints with a pointed injector tip. After that I switched to a broadcast tip and pumped brine into the rest of the ham. The ham was 24lbs so it is a big piece of meat to cure whole so I put a lot of brine in it. I put it in my (free) frosting bucket from Sam's club and added another gallon of Pop's brine so the whole ham will be covered. I'm going to smoke it the Thursday before Memorial day (23 days) and smoke it to 130 degrees (partially cooked). It will go in the refrigerator until Memorial day. The time in the refrigerator will let the ham texture set up before the final cook.

    Here is how I mixed Pop's brine:

    1 gal water
    1 Tbs cure #1
    3/4 cup white sugar
    3/4 cup pickling salt
    1 cup brown sugar





    I carried this full bucket covered with Ceran wrap all the way down to the basement fridge without spilling a drop.
     
    foamheart likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would have ended up with 1/2 a bucket.
     
  3. sota d

    sota d Smoking Fanatic

    Looks like a really good start! Wow, is Memorial day really that close? This year is flying by too fast!
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good I will be watching.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm with Adam, I would've dumped the whole thing down the stairs!

    Gonna be good I'll be watching for the end results!
     
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    29 days in the bucket. I'm forming the pellicle in front of a fan while I go to work. Tonight it will go in a stockinette and hung in the smoker with apple smoke. I'm going to bring the IT to 130 and refrigerate. This weekend I will finish the cooking and bring the IT to 145.

     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    I like these stockinettes. They feel real fragile but they are tough. They also seem to be rounding the shape of the ham as it hangs.



    I started at midnight last night. I've been having trouble with some apple pellets I bought at Menards. I've microwaved, heated some in a shallow metal pan in the oven and even set the AMNPS right on the element. They will burn with a nice flame and get good coals but they just can't keep themselves smouldering. I've been going super slow with the smoke and the ham is at 120 it after 24 hours. I lit the pellets again[​IMG].

    I'm pulling the ham at 135 It and will let it set up in the refrigerator until Saturday. By then I will have some adequate pellets and hopefully get some decent smoke on the final cook.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     
    Last edited: May 29, 2015
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Surprized ya didn't get more traditional with some hickory in with that apple. Musta been bad pellets cause apple is a less dense wood and should smoke pretty easy. Not like a cherry.

    BTW that's a pretty nice sized ham ya got there, gonna invite the whole clan? I can hear it now, its gonna be a yearly ritual..... Start looking for piglets for next years smoke.... ya know ya get three or 7 hogs you can start doing a whole hog roast about the week before Halloween..... for the ball games.....<chuckles>

    All joking aside........ your ham is looking good...... AND a double smoke, I have done that on a homemade ham and that is over the top awesome!
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    The last midnight lighting of the pellets actually worked so added 6 hours to the smoke. It will still go back in the smoker for the final cook.



     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Kevin! I can go either way on a big piece of meat. "better play it conservative, don't want to wreck it" or "I don't do this very often might as well go for it"...lol. I normally use cherry and apple on all the butt hams. I'm having carpal tunnel surgery on Tuesday so this should be some one handed food for me next week. This all started from meeting the pig in its pen to this stage of wonderful smelling ham.
     
  12. One word: WOW!!   [​IMG]

    That looks great.

    Another project to add to the bucket list. Not sure a whole ham will fit into my WSM.
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    It turned out amazing! Had some of Dutch's beans along with it for supper yesterday.




     
    bearcarver, c farmer and tropics like this.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Awesome lookin ham Todd.

    [​IMG]
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Todd that is a fine looking piece of meat,good luck with the surgery 

    [​IMG]
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks guys! I'll be reading posts after the surgery but it will limit me to from 2 to 1 typing fingers.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    This Thread really did a Great Job of Evading me!!

    But I found it & Glad I Did!!![​IMG][​IMG]

    That's a Beautiful Ham, Todd !![​IMG][​IMG][​IMG]

    Truly one to be Proud of!![​IMG]---------------------------[​IMG]

    Should be easy to eat with one hand too!![​IMG]

    Best of luck with your Surgery today!!!!!![​IMG]

    You'll be typing with one finger, like me, in no time!! [​IMG]

    Bear
     
    Last edited: Jun 2, 2015
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    No need for typing! That is a huge ham, You could call your family together for a dinner with that rascal!

    Hope that carpet tunnel doesn't slow ya down too long.
     
  19. drewed

    drewed Meat Mopper

    How is the ham supposed to dip into the beans when you put it in a pan like that?
     
  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    I would have let it drip in the beans but I wasn't sure how to lift the hot ham out. It was 24 lbs.
     
    Last edited: Jun 2, 2015

Share This Page