Four little hams for Thanksgiving

pit 4 brains · Oct 22, 2012

I want to do a few hams to give out for Thanksgiving. I opted for picnic cuts since they are cheap, small, and have that classic ham look to them.

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pit 4 brains
Oct 22, 2012

I trimmed all the skin off and dug all the fat and veins out of the joint areas.

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pit 4 brains
Oct 22, 2012

Made up some of Pops brine using all turbinado sugar, refrigerated the brine, and commenced to inject.

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pit 4 brains
Oct 22, 2012

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pit 4 brains
Oct 22, 2012

I made two gallons of brine. I injected all four hams with one and covered with the other. The first gallon just looked gross after injecting. I doubt if it makes a difference, but I feel better putting the clean brine over the hams. The brine on the left was after injecting.

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pit 4 brains
Oct 22, 2012

Here they are in my food grade bucket ready to be covered with the brine.

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pit 4 brains
Oct 22, 2012

In to the back fridge for a couple of weeks before smoking.. Can't wait!

scarbelly · Oct 22, 2012

Man that looks like I need to get on your mailing list

pit 4 brains · Oct 27, 2012

Scarbelly said:
Man that looks like I need to get on your mailing list

You are, my friend, you are..

chefrob · Oct 27, 2012

looks good pete.....where did ya get those from?

pit 4 brains · Oct 27, 2012

Smart & Final on Main and Stapley in Mesa.. I want to get a couple more or maybe even a couple of butts to do for hams..

pit 4 brains · Nov 5, 2012

Well the picnics have been in for 14 days now and the weather is supposed to finally get cold (60's) this weekend. I think I'll take these guys out and give them a rest and get 'em smoke'd up along with a a couple slabs of BBB.

chefrob · Nov 5, 2012

sounds like a good plan pete......hey food city this week has bone-in 2 pk butts for $0.97/lb. i think it ends tomorrow, got 10 so far.

pit 4 brains · Nov 5, 2012

chefrob said:
sounds like a good plan pete......hey food city this week has bone-in 2 pk butts for $0.97/lb. i think it ends tomorrow, got 10 so far.

I'm there! Thanx Rob, I don't get food city circulars anymore and I'm too lazy to look at them online. Have you been to the new WinCo on Power and Southern yet?

On a cold note, I just did another stir of the hams-to-be and man is that painful to have an arm in 38 degree liquid for just a few seconds. I hate that part!

chefrob · Nov 5, 2012

Pit 4 Brains said:
I'm there! Thanx Rob, I don't get food city circulars anymore and I'm too lazy to look at them online. Have you been to the new WinCo on Power and Southern yet?

On a cold note, I just did another stir of the hams-to-be and man is that painful to have an arm in 38 degree liquid for just a few seconds. I hate that part!

no i haven't been there but some co workers have and said the meat is not as good of a bargan as the rest of the stuff.........but everyone seems to like it. and pete........don't-cha got kids fer that painful stuff in life?

pit 4 brains · Nov 5, 2012

chefrob said:
no i haven't been there but some co workers have and said the meat is not as good of a bargan as the rest of the stuff.........but everyone seems to like it. and pete........don't-cha got kids fer that painful stuff in life?

I do but they have had the stomach bug that's been floatin around.. I'll keep them away from the grub...

chefrob · Nov 6, 2012

good move.........

smokinhusker · Nov 6, 2012

Looking good so far! Can't wait to see the final!

pit 4 brains · Nov 12, 2012

20 days in the brine and they look and feel like they are ready. I pulled them out of the brine, rinsed them off and put them on plates to go back into the fridge tonight. After some honey-do's tomorrow, they'll hang outside in the smoker and get smoked Tuesday morning.

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pit 4 brains
Nov 12, 2012

bmudd14474 · Nov 12, 2012

they look great,

boykjo · Nov 12, 2012

I'm in.......

pit 4 brains · Nov 12, 2012

Well the plan was to smoke them tomorrow but I need to help mom move some stuff tomorrow so, I smoke today..

I got them out of the fridge, patted dry and netted them up. I hung them in the smokehouse while I did breakfast and got the smokehouse ready to go..

Ok.. Six hours in smoke with about 5 being between 225 and 240 with the majority of time at 236.

I used my AMZNPS with maple pellets over cherry pellets and lit at both ends. I had to relight the pellets once, and i'm not sure why.

This is a few hours deep.. My camera has a hard time photographing smoke..

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pit 4 brains
Nov 12, 2012

Just out of the smoker but still in the stockings..

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pit 4 brains
Nov 12, 2012

Out of the stockings and gettin' ready for a rest in the fridge. My brother came by and we did a little slicing on the smallest one.. darn good! Can't wait glaze em up and bake them for TG.

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pit 4 brains
Nov 12, 2012

Stay tuned for the glazing and slicing..

chefrob · Nov 12, 2012

looks great pete....where did ya get the nets?

pit 4 brains · Nov 12, 2012

chefrob said:
looks great pete....where did ya get the nets?

Butcher and Packer. I got six hangers too! This payday I'm going to order up a bacon hanger or two, some cure #1 and cure #2, maybe a few more stockings and some nets. Let me know if you want to jump in on an order and save some shipping.

chefrob · Nov 15, 2012

i'll need to check my stock............

thoseguys26 · Nov 19, 2012

Looks great! Can't wait to see them glazed up. What's your plan of attack on the glazing and baking?

Four little hams for Thanksgiving

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