Easter ham?

Discussion in 'Pork' started by c farmer, Apr 4, 2014.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    A real update

    Pulled out of brine tonight.  13 days curing.  Looks like she is cured to me.


    Test fry.


    Browned up nice, great flavor.  A little sweet and salty.    I cant wait to cook this thing up.
     
  2. Yep, looks good!



    ~Martin
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That was on the end.  Hope the middle looks the same way.
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    cf, man that's lookin real good ! Thumbs Up
     
  5. fwismoker

    fwismoker Master of the Pit

    I'm sure it will but worst case you'll have some pork roast.  Looks really good!
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That pic is about 1 inch in.

    I think I worry too much.      
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yep yep yep............... Easter is going to be soooo great at your house! The first ham, is like that first bacon.....It takes a week to get over the excitement!
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Good, I will be eatin it all week.       [​IMG]

    My mother is also makin one in the oven.  Store bought.
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Tread softly! Tactful should now be your middle name. Mom your ham is just outstanding!
     
    Last edited: Apr 18, 2014
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yea man, I know what your saying.

    I am glad she is cooking on thou, in case I screw this one up.
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looking good! You're going to love it after a nice smoke!
     
  12. shtrdave

    shtrdave Smoking Fanatic

    You've gotten this far, no way you will screw this up.
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    Never know what might happen with my luck.

    How's your butt doing?
     
  14. shtrdave

    shtrdave Smoking Fanatic

    Mine are just hanging out yet, will look at them tomorrow.
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Question, I have my butt drying in the fridge , wont hurt it to stay uncovered and drying till tomorrow?
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    As long as it is sitting there doing nothing anyway, I go ahead and pepper, garlic & Onion it. I'd save the salt and brown sugar till tomorrow. AND if you are using a store bought rub, NEW YORK CITY!!, I'd still rub the butt down with pepper, garlic and onion tonight and rub it tomorrow before putting it on with the store bought THEN a light rub of brown sugar.

    If you've got a store bought, the reason I would not rub tonight is its probably about 80% sugar, and unless you are wrapping it tonight its gonna get messy.

    Just my personal opinion......... and we all know what opinions are like!
     
    Last edited: Apr 19, 2014
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    I leave mine out on the kitchen table for 4-8 hours with a fan blowing on it. Its like bacon now that it is cured.
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    So go ahead and season it some then wrap it up.
     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    You want the pellicle to form so smoke sticks to it so I wouldn't cover it. I would get your rub or whatever your putting on it so it sticks and leave it uncovered.
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks man.    Just didnt know if 36 hours would be to long drying.
     

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