or Connect
New Posts  All Forums:Forum Nav:

Easter ham? - Page 5

post #81 of 99

c farmer 

 

turned out great and looks perfect.You have inspired me and very sure many others thanks for walking us thru your ham

 

 

Dan 

post #82 of 99
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

 

Looks like it turned out perfect man  2thumbs.gif  I haven't bought a store ham in ages & I doubt you will either now  :icon_mrgreen:

 

 

I doubt it too.

 

Thanks

post #83 of 99

Looks great Adam!   I think taking it to the higher temp was a good idea for sure... you needed to break down the connective tissues. 

post #84 of 99
Thread Starter 
Quote:
Originally Posted by dandl93 View Post
 

c farmer 

 

turned out great and looks perfect.You have inspired me and very sure many others thanks for walking us thru your ham

 

 

Dan 

 

 

Thanks.  It was easy to do with the help of the forum members.

post #85 of 99
cf, ya nailed it ! Great job man ! Great color & real juicy, bet that tasted awesome ! yahoo.gif
post #86 of 99
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Looks great Adam!   I think taking it to the higher temp was a good idea for sure... you needed to break down the connective tissues. 

Yea that worked good.
post #87 of 99
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

cf, ya nailed it ! Great job man ! Great color & real juicy, bet that tasted awesome ! yahoo.gif

Thanks man. It turned out great. Very juicy and fully cured.
post #88 of 99

Beautiful ham! You did a great job of smoking it!

post #89 of 99
That ham is a thing if beauty!! I could bury my face in a pan of that!! Awesome job :-)
post #90 of 99
Thread Starter 
Quote:
Originally Posted by Brooksy View Post

That ham is a thing if beauty!! I could bury my face in a pan of that!! Awesome job :-)

 

 

Thanks..

post #91 of 99

So glad it turned out good for you!  Mine did too!  Thank you for having faith in the process and trusting it; an Easter Dinner is very important and I'd want it to turn out great for you as well as for me!  I brought home what few leftovers there were and those disappeared too!  Happy Easter to all!

post #92 of 99
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post
 

So glad it turned out good for you!  Mine did too!  Thank you for having faith in the process and trusting it; an Easter Dinner is very important and I'd want it to turn out great for you as well as for me!  I brought home what few leftovers there were and those disappeared too!  Happy Easter to all!

 

 

Thanks Pops.  Trusting your process?    Why wouldnt I trust it, it has been proven over very many years.

 

I have some left.  We had 2 hams in case I screwed this one up.

 

Glad you had a great Easter.

post #93 of 99

Looks mighty good............

 

You did remember to compliment the "other" ham didn't you.

Quote:
Originally Posted by c farmer View Post

 

We had 2 hams in case I screwed this one up.

 

 

 

LOL.... oh ye of little faith!

post #94 of 99
Looks REAL good!!!!!! cool.gif


~Martin
post #95 of 99
Thread Starter 
Of course Foam. I had sammie of each.

I carved moms ham and told her how good it was.
post #96 of 99

I am glad I didn't miss this while I was away. It looks terrific. You have inspired me to try this, Adam.

 

Disco

post #97 of 99
Thread Starter 

Thanks Disco.

 

Just remember, if I can do it anyone can.

post #98 of 99

say C farmer ~~this looks amazing ~~I read through the post all 5 pages and did not see if you had posted the brine recipe ~~as i am trying to do one of these for Mothers day on a smaller scale  for my kids i was wondering if you might possibly share  ~~pretty please with brown sugar and maple syrup on it ~~smile 

post #99 of 99
Thread Starter 

I used Pops brine.

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

I only use 1/3 cup of salt.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork