Ham / Pork Butt - Q-View (1st Ham) - Pic Heavy

Discussion in 'Pork' started by smokin - k, Aug 25, 2011.

  1. smokin - k

    smokin - k Meat Mopper

    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

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    Thaw it out...

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    Make your brine while drinking a beer of course

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    Cut the fat cap off (save for sausage making) Oh drink some more beer...

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    Inject the hunk of pork with my Uncles Maple Brine...

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    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.

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    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!

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    I applied some maple syrup to the out side

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    Then some Fancy DiJon Mustard

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    Place in Smoker with perfect Hickory smoke (AMZN PELLET) at 225 deg F

    Added more Maple Syrup throughout the 13+ hour smoke..

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    Smoked at 225 until the internal temp of the ham reached 155 F then let rest until it reached 162 F on its own..

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    Cut off my ghetto wrap and moved it to my slicer

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    Just bought a used 12" Nella slicer the other day... Works Sweet!

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    Cut 1/3 into thin lunch meat and the other 2/3 into ham steaks...

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    Lunchmeat left and steaks right

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    Bear View

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    Vacummed Sealed and now resting peacfully in my chest freezer...

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    Had to fry some up! Cooked the small end bits and pieces.

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    Farm fresh egg and some Maple cured ham.... Delish!

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  2. talan64

    talan64 Meat Mopper

    Wow that looks great!    [​IMG]

    Thanks for sharing your process
     
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Dang K, Looks Awesome!

    How long did you soak in the brine?

    Todd
     
    smokin - k likes this.
  4. roller

    roller Smoking Guru SMF Premier Member

    You mean you can use a Butt for something besides PP...LOL  It looks great and has a real nice color...you done GOOD !!!!  Gotta have the Bear view...
     
    smokin - k likes this.
  5. smokin - k

    smokin - k Meat Mopper

    Hey Todd,
    I soaked it in Brine for 10 days after injecting and then let it rest for 2 for drying, prior to smoke.. Only thing I would do different is maybe add a little more salt to the brine or brine it a little longer. It has great ham flavor just could be a little saltier. Weird. Thanks, Kean
     
  6. teeznuts

    teeznuts Master of the Pit

    What all goes in the brine? Or is it a family secret? What cure is used?
     
    smokin - k likes this.
  7. deebo65

    deebo65 Newbie

    Looks great.  I gotta get me another fridge to dedicate to beer & brines.  I have the freezer for all the meat I need.  But, I have a sudden case of fridge envy...
     
    smokin - k likes this.
  8. LOOKS AWESOME VERY YUMMMMMY
     
    smokin - k likes this.
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great......... [​IMG]     slicer is the way to go.................

    JOE
     
    smokin - k likes this.
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    WOW that looks good [​IMG]
     
    smokin - k likes this.
  11. Hmmmm....I never would have thought to make ham out of a butt! But then again I never thought bacon could be made out of a butt! What will they come up with next!?!?!? It looks great buddy!Thumbs Up
     
    smokin - k likes this.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Nice!!!!

    A Very Large Buckboard Bacon.  MMMMmmmmmm.............

    LOL---Your Buddy didn't like the way you bulldogged that sucker???---It didn't get away, did it?!?!  [​IMG]

    Thanks for the great Views!!!

    Bear
     
    smokin - k likes this.
  13. venture

    venture Smoking Guru OTBS Member

    Nice looking Cottage Ham!  Great job.

    Super looking slicer and ya gotta love that cast iron skillet!

    I never saw an 11 LB butt, but that is what the label said.  Maybe that hog was a pro athlete on......

    Good luck and good smoking.
     
    smokin - k likes this.
  14. smokin - k

    smokin - k Meat Mopper

    Hey Nutz,

      No secret at all.. See below. Used it for bacon an now a ham.. Only difference is the bacon is not injected and the bacon only took around 5 days to cure where I doubled the time for the ham and also injected it. Some commented when I posted a bacon Q-view that the pink salt was a little lite but never told me any spacifics. I didn't add any liquid smoke this time and liked the outcome only thing is it wasn't as salty as I thought it should be. I think beccause a fatty peice of meat like a butt needs more time for the salt to penetrate. Any comments on this brine would be greatly apprecited. I know I'm new to this and am following people I trust but also have taste buds. I think its great just needs a little tweeking is all. Happy Smoking, Smokin - K
     

    Maple Brine Recipe (Great for Bacon and Hams):

    3 Gallons Water

    6 cups Brown Sugar

    2 cups White Sugar

    1 1/2 tsp maplelene (concentrated maple flavoring - blue and white box in the spice section of your local grocery store)

    3 TBS Liquid Smoke (I would cut this back a little if not completely out - for heaven sakes I smoked it for 8+ hours)

    2 cups Salt

    3 tsp #1 Pink Salt

    2 TBS of Fennel Seed  
     
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very similar to my brine, jazz it up any way you like!  I use 1 tbsp pink salt to 1 gal. water, but as long as it cures thoroughly, its all good!  Now !!!  Try a real delicacy... pickle a whole turkey and/or some chickens in the very same brine and smoke 'em....  a cured and smoked turkey is pure delicious delicacy!  I pump the breasts and thighs too.
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

    What was that brine recipe you used Pops? I'm getting different scales. 
     
  17. meateater

    meateater Smoking Guru SMF Premier Member


    And I thought you were the authority. [​IMG]
     
  18. raymo76

    raymo76 Smoking Fanatic

    WOW is all I have to say!
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    AWESOME!!!
     
  20. smokin - k

    smokin - k Meat Mopper

    Almost forgot the money shot... Nothing beats ham smeared in egg yoke. Just saying... Smokin - K

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