Boneless Butt Ham

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chopsaw

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8lb pork butt , cut the bone out and stuffed in the net . Used the " Omak attack " injection .
In a 2 gallon bag , and in the fridge for 10 days .
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Out of the bag on day 9 , rinsed , dried and back in fridge overnight .
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In MES 30 at 6 am temp set at 130 . started smoke at 8:00 . 12" tube in mailbox with Oak / Hickory mix . Tube burned out at 1:00 . Got some nice color .
20180327_124825.jpg

Been in 10 1/2 hours . I T is 120 . Adding more smoke using the chip loader .
Gonna let it ride ,,, be back .
 

Watson

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What is this Omak Attack injection of which you speak?

I am doing a double smoke ham for the first time on Sunday.
Trying to find an injection that makes sense.
 

pc farmer

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That's looking great. I used his injection cure. Turned out great. Will definitely use it again
 

chopsaw

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Watson that's a curing injection . Don't use that on a already cured ham . Just making sure you understand that .
 
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chopsaw

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That's looking great. I used his injection cure. Turned out great. Will definitely use it again
Yeah me you and Dave . Not sure if any one else has tried it . It's fantastic .
Temp is at 148 . Getting ready to take it out .
 

pc farmer

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Yeah me you and Dave . Not sure if any one else has tried it . It's fantastic .
Temp is at 148 . Getting ready to take it out .


I think you seen my hams I cured using his injection. If not they turned out great.
 

chopsaw

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I think you seen my hams I cured using his injection. If not they turned out great.
Yes sir I did . Great job . The picnic I did was great . I hope this turns out as good .
 

indaswamp

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I'm cutting up the CB I made right now. After the turkeys, next sale on butts, I want to make some butt ham. I love ham! And it will be great to pack around in the woods during turkey season.
 

chopsaw

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Well got late . Took off at 1:00 . I'm not sure if I caused this thing to stall , but I'm thinkin I did .
Went and checked temp about 10:30 with instant read , was at 152 . Back in the house , and I saw I T was falling .
20 minutes ,, still falling . Was at 152 now I'm down to 143 . Dave , I remember you talking about evaporation , so I shut the top vent down some . Cab temp 190 , I T came back to 148 , but it took awhile . Had to pull it ,,, I ran out of beer .
Fresh from the smoker
20180328_005035.jpg 20180328_004954.jpg

Rested over night , then I cut in half to slice plus I wanted to make sure the cure did it's job .
20180328_103537.jpg
Looks like alot of fat , but after the slice it's all good

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Dave , I can't thank you enough for teaching me to understand how to do this .
This comes out fantastic . Great flavor , moist . So good .

Rich
 

daveomak

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Cool.... Glad you like the flavor... I sure prefer the flavor and moistness over brine/curing...
The meat looks awesome... GREAT JOB !!!
 

Bearcarver

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That Looks Fantastic, Rich!!:)

I wouldn't leave it out---Makes Great Bear-Bait !!!:D
I Like.

Bear
 

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