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Pulled Ham from Bone In Boston Butt - Page 3

post #41 of 46
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Quote:
Originally Posted by Woodcutter View Post

Fat is the secret ingredient. (Don't tell anyone)

The secrets safe with me!
post #42 of 46

Hey Fly

That looks absolutely fantastic.  Just one question---what the hell is honey powder and where do you get it??

Gary

post #43 of 46
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Quote:
Originally Posted by GaryHibbert View Post

Hey Fly
That looks absolutely fantastic.  Just one question---what the hell is honey powder and where do you get it??
Gary

Thank you Gary! Honey powder is dehydrated and ground up honey. I got it from Amazon to experiment with in making rubs. I was a little worried what it would do when the moisture hit it from cooking, but it didn't seem to be a problem. It gave a nice taste to the ham. I made a version of Pigs Worst Nightmare rub and added some to it as well. I've tried it on chicken and turkey so far and we all really like it.

post #44 of 46

I found buckets, and have mine in the brine now will be 2 weeks come thursday, will do it next weekend. Not much of a pineapple on ham guy, love it on it's own though. So I will have to figure something else out for that. Was going to order the honey powder and try but they were out of it, I haven't checked for a couple days though.

 

Thinking of the pepper, and garlic on the outside.

post #45 of 46
Thread Starter 
Quote:
Originally Posted by shtrdave View Post

I found buckets, and have mine in the brine now will be 2 weeks come thursday, will do it next weekend. Not much of a pineapple on ham guy, love it on it's own though. So I will have to figure something else out for that. Was going to order the honey powder and try but they were out of it, I haven't checked for a couple days though.

Thinking of the pepper, and garlic on the outside.

That sounds good Dave. Make sure to let me know how you make out. Did you end up putting two in the same bucket?
The honey powder ends up giving a sweet taste. I like it, but if you don't like pineapple on ham, it may be something to think about.
post #46 of 46

Mine has been in for 2 weeks, and the plan was to smoke it this weekend, but now things have come up is it okay to leave it in the brine another week without any bad effects? I wouldn't think so, but never brined anything only dry cured using Tenderquick.

 

thanks, and I can't wait to cook this thing.

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