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Easter Hams!

post #1 of 13
Thread Starter 

Starting the curing process today so these will be done by easter. Hope they turn out as good as the one I did for christmas!

 

 

I know.. not a true ham but these are readily available where I am

Never seen a fresh ham around here before.

 

de-skinned, will be making rinds from them.

 

Injected both with 16oz of brine and then dunked them in the brine bucket

 

 

The brine I'm using is a modified version of pop's, instead of white sugar I substituted grade A real maple syrup.

Going to let them go for 20 days, smoke and then refrigerate until easter. Will update thread!

post #2 of 13

Guess I better make a LOT of popcorn 

 

Gary

post #3 of 13
Thread Starter 

Checked the bucket one week in, no scum or off smells no ropey-ness either! Off to a good start I guess. Thumbs Up

 

 

 

Quote:

Originally Posted by gary s View Post
 

Guess I better make a LOT of popcorn 

 

Gary

 

Or you could do what I did and make chicharones! Really so much better than store bought.

 

post #4 of 13

Great looking Chicharones Brandon.  Thumbs Up

post #5 of 13
I got the popcorn.popcorn.gif
post #6 of 13

um, if you want fresh ham, you generally need to talk to the butcher. i just go to the local supermarket n ask,

they don't keep them on hand but can get them.

post #7 of 13
Thread Starter 

It's time! Took the hams out of the brine yesterday and let them dry a bit in the fridge overnight. total time in the bucket was 20 days. 

 

Did a fry test..came out perfect.

 

Loaded up the AMNPS with a layer of pitmaster and a layer of maple,

putting out some really nice sweet smelling smoke.

 

Put it in a sock and hung it in the MES, guessing it's going to take around 12hrs.

 

I need to build a big wood cabinet smoker, the MES30 just doesn't cut it for stuff this big, going to have to smoke the hams separately because they wont both fit. :hissyfit:

post #8 of 13

Now I am going for the popcorn.  Looking forward to further developments.

 

:popcorn

post #9 of 13
Thread Starter 

Out of the smoke! Total cook time was 11.5hrs. Will vac pack and reserve until Sunday.

 

 

 

post #10 of 13

Beauty!!  I'm not even out of popcorn yet.

 

POINT'S

post #11 of 13

What temp did you smoke at? I have two picnic shoulders brined and ready to go on the smoke tonight.

post #12 of 13

That is one pretty Ham  Good Job    Thumbs Up      points1.png

 

 

Gary

post #13 of 13
Thread Starter 
Thanks for the comments guys!
Quote:
Originally Posted by bmaddox View Post

What temp did you smoke at? I have two picnic shoulders brined and ready to go on the smoke tonight.

I smoked at 100F for the first hour then bumped it to 200F for the remainder
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