great looking ham! very nice!
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Pork Butt Hams with Pop's Brine -updated - Page 2post #21 of 415/1/13 at 7:17am
SmokingMeatForums.com Top Pickspost #22 of 415/1/13 at 9:09amThread StarterQuote:Quote:
Thank you!post #23 of 415/1/13 at 9:52ampost #24 of 415/1/13 at 1:12pm
Are them just regular PB, but just deboned and then tied, Didn't see that anywhere stating such.
What if my MB can't get the starting temp down that low.? My butcher is giving me some Prague #1 brine for free..post #25 of 415/1/13 at 1:25pmpost #26 of 415/1/13 at 1:53pm
Oh YUMMERS! Looks really great to me!
Yall make me laugh about taking up room in the Wife's Kitchen....My stuff is filling parts of Lynn's Man Cave (the Garage)
Katpost #27 of 415/1/13 at 5:04pmThread StarterQuote:
Yes regular butts. I de-boned from the end and tied it. I kept my temps down because I like as much smoke as I can get so it slowed the cooking process. You could cold smoke for a while and then start heating or use a stronger flavored wood. (Cherry is very subtle flavored) I took it off at 145 degrees.post #28 of 415/2/13 at 9:16ampost #29 of 415/2/13 at 9:24ampost #30 of 415/2/13 at 11:51am
I was reading this thread thinking to myself I need to try this. Then oh boy the smoke color and slices look great one day soon I'll do this. Then OMG those sandwiches!!! I need to do this right away.post #31 of 415/2/13 at 12:05pm
Thanks Woodcutter, I saw this thread, and said to myself..SELF.! I just smoked a cornedbeast last month, that Jeff's Rub posted then I saw this and said >>What the H*&^*...that would be Winner.Winner Chicken Dinner...to round out the TEST'n proggress..KOOL.thanks..post #32 of 415/2/13 at 12:26pmpost #33 of 415/2/13 at 4:59pmThread StarterQuote:
I deboned and tied it then injected and put in the brine.
post #34 of 415/2/13 at 5:02pmThread StarterQuote:Quote:Quote:Quote:
Thanks for the compliments!post #35 of 4110/10/13 at 4:03pmpost #36 of 4110/10/13 at 4:41pmThread Starter
Around 165-180 but it helps to slow the smoker temp down at the end and give it a little time to break down some of the fat because it is a pork butt. It won't dry out. I like the high IT of 205 because almost everything is broke down and the fat is marinating the meat. If you pull it at a lower temp you just have to cut around some fat while your eating it. It is very good ham especially for the price of butts. Some of the hams I made were $.99 Lb. I have 2 butts in brine to smoke this week end. I'm going to 205 with them.post #37 of 4110/11/13 at 2:17am
I am pulling mine out of the brine after 15 days today let them sit to form a pellicle and will smoke them tomorrow. If they turn out as good as yours look I am gonna be really happy. I have not decided on which wood to use yet, I am thinking oak and cherry but last weekend I used oak and pecan for a brisket that turned out pretty impressive. I guess it will depend on which wood I grab when I go down to the rack tonight to prepare for an early start smoking in the morning.post #38 of 4110/11/13 at 7:37amThread Starterpost #39 of 4110/14/13 at 2:31am
I took these out at 145 IT, covered them with a glaze, refrigerated for a day, cut them into 1lb steaks packaged an froze them. There is some visible fat in them but what ham doesn't have fat, the flavor is absolutely wonderful. The glaze I decided on was a more traditional orange/clove glaze, I added 1/4 cup to each package before I vacuum sealed them so when we heat them up using the boil-in-bag method they will heat up in the glaze. of course I sliced some off and heated it up before all of it got packaged, the smoky flavor goes perfectly with the glaze, the salt content is nearly perfect all the way through and is balanced perfectly with the glaze as well. I ended up going with oak and cherry. We are having it for supper tonight I will try to post a pic before the steak gets destroyed since I forgot to take any while packaging last night. Thanks for all your help, I will do this again and again and againpost #40 of 4110/14/13 at 4:51amThread StarterQuote:Originally Posted by Smokesalittle
I took these out at 145 IT, covered them with a glaze, refrigerated for a day, cut them into 1lb steaks packaged an froze them. There is some visible fat in them but what ham doesn't have fat, the flavor is absolutely wonderful. The glaze I decided on was a more traditional orange/clove glaze, I added 1/4 cup to each package before I vacuum sealed them so when we heat them up using the boil-in-bag method they will heat up in the glaze. of course I sliced some off and heated it up before all of it got packaged, the smoky flavor goes perfectly with the glaze, the salt content is nearly perfect all the way through and is balanced perfectly with the glaze as well. I ended up going with oak and cherry. We are having it for supper tonight I will try to post a pic before the steak gets destroyed since I forgot to take any while packaging last night. Thanks for all your help, I will do this again and again and again
That's great! Looks just like the color my hams turns out Your glaze sounds like it would be a good partner with Pop's brine. I don't know how well it would work with glaze on the steaks but I read one of Pop's threads where he gave the ham steaks a quick grilling and they looked fabulous. Pop sure has shared a great brine recipe! I can't get enough of it.
- Pork Butt Hams with Pop's Brine -updated
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