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My first ham..... Fire in the hole...Let's go!

post #1 of 14
Thread Starter 
I cured my first ham and The smokes blowing.
Brined, Pumped Rubbed and ready to go.
It's about time to get started.

Wish me luck! icon_cool.gif
post #2 of 14
Good luck and share some pics of that thing.
post #3 of 14
Thread Starter 
First pic of the day. icon_wink.gif
LL
post #4 of 14
lOOKIN GOOD SO FAR, KEEP THAT Q-VIEW COMING.
post #5 of 14
Thread Starter 
4hrs and still going! here's an update pic
LL
post #6 of 14
Lookin' good. PDT_Armataz_01_37.gif
post #7 of 14
Thread Starter 
Sorry I only got the one picture. After I tasted it, all I could do was eat!


This was a AW-SOME success!!!!!

I gotta give a shot out to T-Bone Tim for the great advice on pumping pickle! PDT_Armataz_01_37.gif

Thank you everyone for your support and good luck smoking!
LL
post #8 of 14
That looks excellent PDT_Armataz_01_28.gif
post #9 of 14
Yum, that looks so good....I can almost smell it too!smile.gif
post #10 of 14
nice dude........can't wait for the q-view

HURRY UP WILL U...........heheheeh



d8de
post #11 of 14
you got to tell me how you did this!! It looks soooo yummy!!

Lisa
post #12 of 14
yeah wow...........i see my post missed yours.........hehehe

great q-view

T-Bone........give it up..........what ever you told him.......WERKED


d8de
post #13 of 14
Great jobs Glued! You'll never bake a ham again! biggrin.gif
post #14 of 14
Thread Starter 
I used a basic home cure method like these. http://www.dizzypigbbq.com/recipesHam.html

http://www.motherearthnews.com/Lives...ring-Pork.aspx


For the brine I used Morton's koshersalt, brown suger and some spices.

The pumping pickle just Morton's tender quick and some light spices.
I recomend using the stainles meat pump instead of those little plastic ones.

I cured it for 17 days and on the last day I smoked.
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