More hams finishing

[SmokinEdge]

I have a hog coming end of the week, so trying to get the hams from the last one done to make freezer space. This new hog was #215 on the rail.

 

[Steve H]

How much longer do they need to hang? They look good.

 

[SmokinEdge]

How much longer do they need to hang? They look good.

About 10 more hours. Just started the smoke.

 

[SmokyMose]

Is there any heat involved or just smoke?
I know nothing about it and am curious.....

 

[SmokinEdge]

Is there any heat involved or just smoke?
I know nothing about it and am curious.....

Yes I have a propane burner in the bottom with a cast iron pan on top to smolder wood chunks. Smoker temp now is holding steady at 140*

 

[SmokinEdge]

I should mention that I started these with apple, what I always use, but switched a couple hours in to Pecan. Never used it before, but I’m trusting the results many of you have with it. We shall see how they finish.

 

[mneeley490]

Looks darn good so far!

 

[SecondHandSmoker]

Pecan. Never used it before

I think you'll be pleased. IMHO, pecan is in between hickory and apple profile wise.

I used to be able to get all the free pecan I wanted until last year.
The local orchard which is owned by one of the largest pecan growers is the world has really had to cut back since last year. It is so bad they are closing their specialty store at the end of the year.

 

[thirdeye]

What type of curing method?

 

[SmokinEdge]

What type of curing method?

Dave’s vegetable broth injection. It’s pretty much all we do hams with anymore.

 

[SmokinEdge]

I think you'll be pleased. IMHO, pecan is in between hickory and apple profile wise.

I used to be able to get all the free pecan I wanted until last year.
The local orchard which is owned by one of the largest pecan growers is the world has really had to cut back since last year. It is so bad they are closing their specialty store at the end of the year.

Labor shortage? It’s worse than the plague.

 

[thirdeye]

Dave’s vegetable broth injection. It’s pretty much all we do hams with anymore.

Yeah, same here. I used a dry buckboard cure for so many years on butts and loins and have not made one since I began using the daveomak injection. I'll probably re-visit that method during the holidays as either product is great for gifting.

 

[SecondHandSmoker]

Labor shortage? It’s worse than the plague.

Yep. That and the tariffs on pecans.

 

[SmokinEdge]

Yeah, same here. I used a dry buckboard cure for so many years on butts and loins and have not made one since I began using the daveomak injection. I'll probably re-visit that method during the holidays as either product is great for gifting.

Agree. The dry rub and the only time I will brine ham any more is the holidays and alway add pickling spice along with a few other aromatics make a darn good holiday ham. Come to think of it, I may need to explore adding a little bit of aromatics to the injection. Maybe best of both worlds.

 

[SmokinEdge]

Could possibly even dry it throughout the curing process like Dave does his bacon. Hmmmm.

 

[thirdeye]

Agree. The dry rub and the only time I will brine ham any more is the holidays and alway add pickling spice along with a few other aromatics make a darn good holiday ham. Come to think of it, I may need to explore adding a little bit of aromatics to the injection. Maybe best of both worlds.

I have not jazzed up the ham injection, but I have been adding AmesPhos to a corning brine and injecting butts to make porkstrami. I really like the results.

 

[Brokenhandle]

Looking forward to the finish! That reminds me, think I still have hams that need cured and smoked.

Ryan

 

[SmokinEdge]

Could possibly even dry it throughout the curing process like Dave does his bacon. Hmmmm.

Probably not really, since this recipe includes phosphate.

 

[SmokinEdge]

 

[Brokenhandle]

Not only do they look great but bet your place smells absolutely awesome right now!

Ryan