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Picnic ham - Updated, we're out of the brine!

post #1 of 20
Thread Starter 

Alright, I'm going to try a picnic ham.  I ordered a shoulder (along with a belly for bacon) from a local butcher and picked it up on the way home from work today.  I'm going to use Pop's brine:

 

for every 1 gallon of water, add: 

1/2 cup sea salt

1 cup granulated sugar

1 cup brown sugar

1 oz cure no. 1 pink salt

 

stir thoroughly until clear amber color, pour over meat.  I injected it in several locations along the bone, from the top and from the bottom.  I put it in the brine bucket and weighed it down with a gallon ziploc bag.

 

The only thing I'm worried about is its size, it's only about 5 1/2 lbs.  There's not going to be much meat on it, but for my first time that's probably ok.  I'll only be wasting $10.28 if it goes pear shaped.

 

Here are the pictures.  I trimmed of the skin, I have that in the fridge because I'm not really sure what to do with it.

 

 

 

 

 

 

See you in about 3-4 weeks.


Edited by WaywardSwede - 11/26/13 at 5:23am
post #2 of 20

Your going to love the flavor the way you mixed it. I've got some skins now and was thinking this looked pretty good. Mules pork rinds.

 

http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch

post #3 of 20

I really want to see how this turns out! I'll be waiting.

 

Disco

post #4 of 20
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I really want to see how this turns out! I'll be waiting.

 

Disco

Disco

The waiting is going to be the hard part!  I'll be posting updates.

 
Quote:
Originally Posted by Woodcutter View Post
 

Your going to love the flavor the way you mixed it. I've got some skins now and was thinking this looked pretty good. Mules pork rinds.

 

http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch

Todd

Yeah, those look really good.  I only have this one small piece, though, I wonder if I can freeze it until I get a couple more.

post #5 of 20
Quote:
Originally Posted by WaywardSwede View Post

Todd

Yeah, those look really good.  I only have this one small piece, though, I wonder if I can freeze it until I get a couple more.

I'm going to freeze mine. Its the first time I will be doing it.

post #6 of 20
Thread Starter 

OK, I've been flipping this in the brine and checking it every other day for 26 days, it's been torture.  Pulled it out of the brine this morning, everything looks good, no smell or slime or anything funky:

 

 

It looks really red in the photo, not sure why.  The brine was a deep tea color.  Rinsed it off real well, dried it with paper towels and got it into a nylon mesh bag to dry out for a day, hanging in the fridge:

 

 

We'll get it in the smoke tomorrow morning, will be back with more pictures then.  Looks like I'm going to have to fight the snow tomorrow, should be fun!

post #7 of 20

Man another ham thread.

 

Looks like I am going to have to get that shoulder out of the freezer.

post #8 of 20

We really enjoyed the one that I smoked. Don't throw away that bone, you'll have some good beginnings for ham and bean stew!

post #9 of 20
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Man another ham thread.

 

Looks like I am going to have to get that shoulder out of the freezer.

CF, yeah, that's one of the problems of looking at the posts here.  I must 10 recipes for stuff I would like to do tomorrow!

 

Quote:
Originally Posted by dirtsailor2003 View Post
 

We really enjoyed the one that I smoked. Don't throw away that bone, you'll have some good beginnings for ham and bean stew!

 

Thanks Case, I always save the bones and stock from the ham.  I'm really looking forward to the smoke flavor this should have, and how that will taste in a soup.  Think split pea will be good idea...

post #10 of 20
Quote:
Originally Posted by WaywardSwede View Post
 

 

 

 

Thanks Case, I always save the bones and stock from the ham.  I'm really looking forward to the smoke flavor this should have, and how that will taste in a soup.  Think split pea will be good idea...

Oh yeah its great in split pea soup! Here's a batch of Ham and bean soup I just made from my double smoked spiral ham:

 

http://www.smokingmeatforums.com/t/152981/ham-and-bean-stew#post_1096370

 

Yumm!!

post #11 of 20
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Oh yeah its great in split pea soup! Here's a batch of Ham and bean soup I just made from my double smoked spiral ham:

 

http://www.smokingmeatforums.com/t/152981/ham-and-bean-stew#post_1096370

 

Yumm!!

Man, that looks good!  You take the best photos, I have to start putting more effort into that.

post #12 of 20

Looking good. Still watching!

 

Disco

post #13 of 20
Thread Starter 

OK, out at 7:00 this morning, got about 3" of snow last night was all:

 

 

Got the ham hanging from the top hooks:

 

 

Applied cold smoke with the AMNPS for a couple of hours, then got a chimney of briquettes to get it to about 150, along with some apple chunks.  Let it hang there for a couple of hours, then added some lump charcoal to get the temp around 175.  Here we are at 6 hours, IT of ham is at 105:

 

post #14 of 20

:yahoo:

post #15 of 20
Quote:
Originally Posted by WaywardSwede View Post
 

OK, out at 7:00 this morning, got about 3" of snow last night was all:

 

 

Got the ham hanging from the top hooks:

 

 

Applied cold smoke with the AMNPS for a couple of hours, then got a chimney of briquettes to get it to about 150, along with some apple chunks.  Let it hang there for a couple of hours, then added some lump charcoal to get the temp around 175.  Here we are at 6 hours, IT of ham is at 105:

 


Looking Good!!!

post #16 of 20

This is a great project. Thanks for posting it, I am enjoying it.

 

Disco

post #17 of 20
Thread Starter 

Pulled it at 140 degrees, just ran out of time.  Cranked the heat up to 220 for the last 3 hours, picnic was in the smoker a total of 9 hours.  Took a few pictures, now in the fridge until Saturday for the smoke to equalize.

 

 

 

 

 

Was all I could do to keep from ripping into it right now.  Sure hope it ends up tasting as good as it looks and smells.  That's all until Saturday.

post #18 of 20

Wow does that look good.

post #19 of 20

Definitely a thing of beauty!

post #20 of 20
Thread Starter 

Thanks cf, thanks Todd, can't wait to find out if it tastes any good.

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