Pork Butt Hams with Pop's Brine -updated

Discussion in 'Pork' started by woodcutter, Apr 28, 2013.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    I turned my first pork butt into ham in March with Pop's brine. I also have made Canadian bacon 3-4 times with the brine and wanted to see how the bacon brine would taste with a pork butt instead of using pork loin. I pulled the butts out of the brine last night after 16 days.

    The brine looked liked like beef broth and was not slimy or cloudy.

    I asked the bakery in Sam's Club for frosting buckets 3 times and that was the charm. The lady gave me 3 of these tall narrow buckets. I had to cut about 2" off the top so it would fit in the refrigerator. I think 4 butts would fit if my shelf would hold it.

    (Still need to work on the tying.) Rinsed them off and dabbed with paper towels. 

    Test fried some of the corners and high spots. Tasted like good ham and salt was perfect. I left the butts uncovered in the refrigerator overnight but did not get much of a pellicle. I started my smoker at 100 at 5AM to dry them off and will turn up at 6 so the smoke starts. Going to use black cherry hunks.

    More to follow later today.
    Last edited: Apr 28, 2013
  2. looks good so far.i have some belly in pops cure right now.


    happy smoken.

  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Mule. Happy smoken to you too! I'm having a little Amish Bologna for breakfast today.

    Last edited: Apr 28, 2013
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good. making buck board bacon with Pop's brine is our favorite! Currently have 4 bottom rounds brining away for pastrami.
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Pop's brine is like nectar from the gods!
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    I smoked the butts for 11 hours with black cherry hunks the whole day. Started at 100 for the first hour then 6 hours at 160 then 4 hours at 180. The brine was the same that I used for Canadian bacon only this time with pork butt instead of loin. For the most part it tastes like ham but you can also taste the Canadian bacon flavor.

    It is definitely fatty ham but it is still very good. Thanks for looking!
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Totally Excellent !!!

    Beautiful !!

  8. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Maaaan does that look good. I would live a slice of nice fatty ham about now.
  9. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    That looks great, man!  There are so many twists people are putting on this site...  I love it.  I have been smoking the standard ribs, butts, chickens, and turkey for years with good results.  But when I bought a new smoker, I went looking for some reviews on it first.  That's how I found this site and started poking around as I wanted to try making jerky on the smoker.  There are lots of ideas here.  My wife just looks at me when I start talking about CB, now Pork Butt Bacon, Pastrami, etc.  Don't get me wrong - she loves me smoking and grilling but she knows her kitchen will be turned into a meat processing plant and that our spare frig will be full of things brining and curing, etc.

    I'm still not completely comfortable with my new smoker.  I want to make sure that I can make it perform how I want before I try some of the more "different" items.  Jess (my wife) laughs at me and reminds me saying that I wanted a low-maintenance smoker but I'm spending a lot of time tending it.  After a few runs, she is now seeing that what I made look so easy on our old smoker wasn't just the smoker.  I just have to learn how to make it do what I want it to.
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Bear, it tastes even better today.
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thank you, I know what you mean about your wifes kitchen. Same thing happens here. The push for the new bucket in the picture was because I was taking up too much room in the extra fridge. I've been cutting pieces off the edge of one of the hams and think this would make really good jerky if cut into strips ans smoked with black cherry.
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Fresh mini hoagie bun, fresh ham and swiss cheese in the toaster oven. That's all I want!

  14. pops6927

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

    Wow!  That looks just great!  Dang good tying too!  So glad you're enjoying it!  The ones I made disappeared, strangely....[​IMG]
  15. smokefever

    smokefever Smoking Fanatic

    WoW, I love seeing all the informative posts on the different things you can do with a little brine/cure, some patience and a empty stomach!!!  This looks INCREDIBLE and I will for sure be trying this out.............thanks for the post! 

  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks, I am really enjoying it. I have been keeping something in brine for a few months now. I enjoyed your knot tying tutorial!
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thank you!
  18. welcome to the group. yes smoming is addictive. they should put warning labels on smokers.

    happy smoken.

  19. it looks great woodcutter. i have a belly in pops brine now. pops brine is so simple and turns out great everytime. i too pretty much have something in the works at all times. i need to adopt an army. to help eat all my goodys.

    happy smoken.

  20. reinhard

    reinhard Master of the Pit OTBS Member

    Those butt's turned out awesome. I used Pop's brine also for my buckboard bacon and they turned out great. I used Pop's "lower salt" brine for the canadian bacon and it was awesome as well. congrats on a super job. Reinhard

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