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Starting 12lbs Canadian bacon, 21lbs shoulder ham!

post #1 of 7
Thread Starter 

Sams club had some good deals on pork this week, $1.46/lb for loins and $1.58/lb for shoulders. Trying CB for the first time, the shoulders will be boned out and made into ham for christmas.

 

 

Made up a batch of pops brine

4 gal cold water

4 cups kosher salt

4 cups dark brown sugar

2 cups white sugar

2 cups sage honey

4Tbsp cure #1

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Trimmed the loins and cut them into manageable pieces.

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Deboned the shoulders, tied them up and injected them 10% by weight with brine.

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All situated and ready for the long haul.

 

Into the fridge for a couple weeks.

 

 

Updates in a bit, wish me luck.

post #2 of 7
Watching.

The ones in the bowl are in bags?
post #3 of 7
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Watching.

The ones in the bowl are in bags?


Yup!The loins are.
post #4 of 7
Thread Starter 

Canadian bacon going in the smoker, giving the ham about another 5-6 days. 

 

 

Cut a piece out of the middle of one of loins to do a fry test.

 

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Perfect! Not salty and nice pink color throughout 

 

Lit up 2.5 rows of pitmaster blend in the AMNPS

 

Hung them in bags in the MES40

 

Starting them @100F for the first hour them bumping to 180F. Props to Bear for the perforated tin pan idea, I was having some issues with drippings putting out the amnps. I don't even have to monitor it anymore.

 

Figure it will be done in about an hour or so as of this post, will post sliced pics tomorrow night!Thumbs Up

post #5 of 7
Thread Starter 

This stuff turned out so awesome, got about 13 flawless hours of pitmaster blend smoke onto them with the amnps, pulled at 145F.

 

Nice color on the outside

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Sliced, 5 stacks and a small pile of end pieces, the leathery ends are like an awesome pork jerky.

 

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2 different ends of the loin

 

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This would also make a good boneless ham for the holidays if you kept it whole.

 

so good! :biggrin: Shoulder hams up next!

post #6 of 7
Oh wow. That looks great.

Can't wait to see the ham.
post #7 of 7
Thread Starter 

uh oh, I forgot to finish another thread. Here's the final results.

 

Hung in the MES40, with 3:1 Apple/Hickory

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Out of the smoker at around 16hrs, 140F IT

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Vac packed and stored in the fridge for 5 days, until Christmas

 

Finally got to see inside, looks good.

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Ready for the oven

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Turned out awesome, boning it out beforehand makes for easy carving!

Still have one in the freezer for easter :biggrin:

 

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