Go big or go home! (updated)

[brian moore]

Butchered  the first of my two berkshire pigs on Saturday. I estimate she was 230-250 lbs on the hoof. I dont have a hanging scale but I ended up having to pull her up with the truck. All went well and will be butchering the second this weekend. Here is a picture of one of the hams, About 30 lbs. It took 7 gallons of pops brine to get it submerged. Lots of bacon in brine as well !!

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• brian moore
• Jan 22, 2013

 

[bama bbq]

 

[themule69]

nothing wrong with that at all. how long do you think to cure? did you inject or just brine?

i'm here till the end

. post some pics.

happy smoken.

david

 

[brian moore]

Both injected and brine. Plan on letting it go a least 30 days.

 

[themule69]

i can't wait to see the finished ham.

 

[brian moore]

Nice vette. I have whats left of a 69 427 convertible in my garage I hope to restore one day.

 

[themule69]

post pics of the bacon. when you get time. what do you smoke them in?

david

 

[themule69]

Nice vette. I have whats left of a 69 427 convertible in my garage I hope to restore one day.

thanks mine is a custom 68 hard top convertabile. 15.5" rear tires tucked up under the flairs. front end stretched. 383 stroker all chromed. with a fogger under the intake. i like car shows. and cars for that matter.........i'll show you mine if you'll show me yours!

vette engine install.jpg

• themule69
• Jan 22, 2013

vette charle's show.jpg

• themule69
• Jan 22, 2013

YES IT'S FAST. NO YOU CAN'T DRIVE!

 

[brian moore]

I did not take any pics of the bacon before putting in the brine. I will take some when i pull it out or from the second pig this weekend. I built a copy of this smoke house http://www.smokingmeatforums.com/t/133025/southern-colorado-smokehouse

 

[themule69]

I did not take any pics of the bacon before putting in the brine. I will take some when i pull it out or from the second pig this weekend. I built a copy of this smoke house http://www.smokingmeatforums.com/t/133025/southern-colorado-smokehouse

that is kinda the smoke house i'm going to build. i'm going to be starting with an old brick outdoor grill???? or what ever you called them. brick walls with a brick stack. they were everywhere back years ago. going to knock the stack off then build the smokehouse on top of the brick walls.

 

[wes w]

Awesome car!

Not sure what kind of brick smoker your planning.  I built mine from the ground up.  Not sure if you need ideas or not, but my build in  my sig.    You could easily  bring it off of one of the old brick grills.    I love it.  Bricks are slow to warm when its 15 outside, but once warm its just like any other day.   Fire gives smoking a better flavor I think.    

 

[brian moore]

The month is finally up. Pulled the ham from the brine. Hung overnight in the smokehouse to dry. Smoked to internal temp of 140f.(about about 11hrs at 230f.) Will finish in oven in a few days when wife and daughter get back from visiting grandparents.

Thanks to Pop's for his Easter Ham thread. I followed it to the letter and the results were great. 

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• brian moore
• Feb 26, 2013

In net ready to smoke.

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• brian moore
• Feb 26, 2013

Smoked using pitmaster's choice in my ammo box (mailbox mod).

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• brian moore
• Feb 26, 2013

Out of the smoker, on the block to cool for 30mins before going into the frig.

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• brian moore
• Feb 26, 2013

Nice color.

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• brian moore
• Feb 26, 2013

Had to take a test piece! Turned out great.

 

[pgsmoker64]

Brian, sounds like you are having a regular ol porkfest there!

Can't wait to see all the q-view that comes from that purty lil pig!!!

Bill

 

[brian moore]

Update submitted. Im still new and my post still need approval, so Im sure one of the mods will get it up soon!

 

[brian moore]

These are the the last pics of this ham before it got inhaled by the family.

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• brian moore
• Mar 3, 2013

Nice crispy glaze. Just the way we like it.

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• brian moore
• Mar 3, 2013

Cured all the way through. No brown spots. Very happy with this first ham.

 

[pgsmoker64]

Beautiful ham!!!

You did a great job!

Bill