HAM from fresh picnics.. update 10/21 ... MONEY ..

[radioguy]

Dave,

Looks great!! Guess I have to add fresh picnics to the growing list.

Awesome post!!!

RG

 

[dirtsailor2003]

Dave, your hams turned out great!

 

[daveomak]

abso-freaking lutely! looks awesome! well done Dave!

Dang it Dave you Nailed it looks great!!!! Now for some sammies and Navy Bean soup with some of those left over pieces in it :drool:

Very Nice!!!! 

A full smoker is a happy smoker 

DS

 

Dave,

Looks great!! Guess I have to add fresh picnics to the growing list.

Awesome post!!!

RG

Dave, your hams turned out great!

:drool:
:points1:

Thanks for the accolades.... and the picnics are really good..... easier than BIG legged hams, which I can't get around here anyway..

 

[catfish1st]

Awesome, got to try these picnics now.

 

[daveomak]

Awesome, got to try these picnics now.

You will enjoy eating them.....

 

[chewmeister]

Nice job. This looks like something I need to try.

 

[frankljs]

Newbie question here: I did not see in the ingredients list how much water to add to the brine injection solution. Was it only 500cc or a 1000cc to make 500 per ham? Maybe I missed it...

 

[daveomak]

Picnics were both about 10#'s  ,,,  sooo, at ~4600 grams per ham I used about 500 grams  (10%)    each...  Added the sugar, salt, cure etc. at the rate specified for the weight of the meat...   Did not take into account of the liquid...   reason being the added liquid will probably evaporate or cook out...  What doesn't cook out will not have an adverse effect on the curing or the salt flavor...   All of it will, or should, be left inside the meat..    It's a really quick curing method that takes up no extra room and reduces the time to cure...   Adding spices or using stock kicks up the flavor a bit...

Each ham has it's own 500 gram container for liquid, spices, salt, sugar and cure #1...   that is the only way I can insure the proper amounts of stuff get into each ham....

 

[frankljs]

Thank you dave. I have 2 picnics from my old sow that im going to copy this method with once I get all the ingredients in. I understand the liquid is 10% the weight of the leg... Just need to buy some of that phosphate ingredient and the netting bags. Thanks for taking the time and breaking it downn again for me!! Cheers

 

[daveomak]

You are welcome...  The phosphates ...   did you see where to get them ??

http://store.theingredientstore.com/amesphos.aspx

 

[frankljs]

Thanks for sharing the link, I will get it from amazon, since im all setup through them. preciate ya! I will take photos of mine and post em up on the thread when I start.

 

[daveomak]

 

[frankljs]

I just finished using this recipe on a smaller shoulder, came out great. I cold smoked it for 12 hours in the mbes using the amazn p. s., applewood pellets, and got internal temp to 150 in the oven. It was soo good.

image.jpg

• frankljs
• Aug 27, 2017

Excellent, easy recipe!
Thanks dave

 

[frankljs]

Here's another pic of some slices. The marbling adds soo much flavor with these shoulder hams.

IMG_0759.JPG

• frankljs
• Aug 27, 2017

 

[daveomak]

Excellent looking meat.....   

 

[slotown]

Late to the party but this looks AWESOME!

I like to cook something special for each of our major holidays. Thanksgiving = turkey, Christmas = prime rib, 4th of July = ribs, pork butt and fatties in the AM. My wife loves ham. I normally hate it but usually, give it to New Years Day. I call spiral cut hams "lunch meat" because it's only good for sandwiches.

I think your process is going to change up my views on hams. I am already looking forward to New Years and my prime rib is not even finished.

One question. You mention a "rest period" after the smoke. Could you please elaborate on the where how long and temperature?

Thanks!

 

[daveomak]

I will leave the hams hanging in the smoker with the heat off for a couple hours... time enough for all the natural juices to coagulate.. I leave the temp probe in the ham and when it reaches 140 ish, I take the ham out... I cook my hams to 160-165 ish.. they seem to get a lot more tender... smoker temp is reduced during the last hour or so to slowly achieve the final meat temp... final smoker temp is somewhere around 200-210.. exhaust damper closed 90% or so to stop the evaporative cooling effect...

 

[slotown]

Thanks.

Local Publics had fresh whole ham shanks on sale for $1.49/lb. I bought one - it's a monster at 22lbs. I doubled your cure ingredients. I plan on letting it cure for 9 full days just in case. I may cut the skin off before the smoke. Skins really thick I had to slam the syringe in to get through it, but I think it will help keep the cure in. I'm worried that it covers so much of the meat it will keep the smoke out. What do you think?

 

[motocrash]

Thanks.

Local Publics had fresh whole ham shanks on sale for $1.49/lb. I bought one - it's a monster at 22lbs. I doubled your cure ingredients. I plan on letting it cure for 9 full days just in case. I may cut the skin off before the smoke. Skins really thick I had to slam the syringe in to get through it, but I think it will help keep the cure in. I'm worried that it covers so much of the meat it will keep the smoke out. What do you think?

HAH! Had to get all Vincent Vega- Pulp Fiction with the syringe....