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MAK Smoked Hamzilla

post #1 of 12
Thread Starter 

Hamzilla been in the brine for awhile now. This morning i took him or her out of the brine, rinsed and cleaned well and ready for smoke. Was going to hang it in my Bradley but have it for something else today.

 

Rinsed well from the brine.

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Going to hit it with 2 hours of hickory on the smoke setting. Then bump the heat for awhile.

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post #2 of 12

Thanks for the warning!

Gotta get my seat early----You will be watched by thousands!!!

 

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Bear

post #3 of 12

looks good so far....I see you trimmed off most of the skin and fat....did you save them? Might ask Al if he want's them for some more cracklin's....I think he's kinda partial to them now

post #4 of 12
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

looks good so far....I see you trimmed off most of the skin and fat....did you save them? Might ask Al if he want's them for some more cracklin's....I think he's kinda partial to them now


Yup

 

Cut the skin and fat up, vac sealed and in freezer for some chichoronis one day.

 

post #5 of 12
Thread Starter 

Smoke setting is off. These pics are at 325*

 

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Flipped over. Still got awhile yet to go for IT.

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post #6 of 12

Looks good Nepas. I'm beginning to think ham is my favorite thing to smoke.

post #7 of 12
Thread Starter 

Got hamzilla all done. Going to cover and rest in the cold oven for awhile.

 

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post #8 of 12
Thread Starter 

Have way more than enough for me and wife so i did a container for my daughter.

 

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post #9 of 12

That looks excellent!------Nice and JUICY !!!!!!

 

 

Thanks,

Bear

post #10 of 12

Nepas your the man for sure. The meat is strong with this one!  jk.gif

post #11 of 12

That's awesome Nepas, that ham is so juicy I think my monitor is leaking!

post #12 of 12

Nepas, that is another great smoke from you.  It looks great...

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