My first try at Ham didn't come out as well as I hoped...

Discussion in 'Pork' started by mowin, Nov 17, 2015.

  1. mowin

    mowin Master of the Pit

    I picked up a boneless pork shoulder picnic for my first try at pops brine and curing a ham.

    I injected and into pops brine it went. I was shooting for 14 days, but ended up being 16.

    I cold smoked it with a full tray of Hickory in the amnps. Think it ran for 8ish hrs.

    Let it rest in the fridge for 3 days, then onto the pellet grill @ 170* with a full amnts. Bumped it up to 225* after a few hrs when it hit a it of 125*

    Pulled it at 165* and let it set for 30 min before carving.

    It was very juicy. Flavor was incredible. But, it was like chewing on a inner tube....:icon_cry:

    Lightning wasn't very good, but the color was a consistent pink throughout.

    I'm thinking it was the cut of meat, not my technique. Thoughts? ??
  2. smokeburns

    smokeburns Smoke Blower

    I just Got a fresh ham today and started wet curing it also with pops brine. Except I added about a half cup of pickling spice ,garlic and onion powder. And I injected it close to the bone all around to keep from spur bone happening. Or whatever you call it. Not sure why your ham came out rubbery. Could have been cut of meat. You didn't over smoke it did you?
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    IMHO With that cut of meat it should have went to 195 for slicing. The cologens didnt break down. Loins go to 165

    Last edited: Nov 17, 2015
    cats49er likes this.
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Tough n

    Took the words outta my mouth. A little slow on the draw.
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    It is a shame it did not come out like you planned,but you can use it for Pea Soup and that will make it tender

  6. I smoke my cured picnics to a temp around 160 and they slice and taste great. I believe Dave Omak does his to somewhere around that temp and they always look really good.
  7. bmaddox

    bmaddox Master of the Pit

    I only take my shoulder hams to 155 but my method is really different. I smoke it the first day to 145 then cook it the second day in the oven, glazed and covered in foil until it is 155. It is fall apart tender. I guess the second cook in the oven steams it and breaks everything down. 
  8. bmaddox

    bmaddox Master of the Pit

    Now that I looked through the pics again, it might have been the cut.

    This is the picnic shoulder I use:

     These pics are after the first day of smoking to 145. 
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Mowin,

    I gave up busting my butt trying to make Perfect Hams out of fresh hams & curing & smoking them myself. I figured Why Bother?

    We bought Double Smoked Hams for Many, Many Years, because they are soooo much better than any other Hams we ever had. Then 6 years ago I bought my first smoker, and learned how to use it mostly on this Forum. So I figured why not buy a cheap smoked Ham & Smoke it again myself, instead of paying the super high price for the much sought after Double Smoked Hams???

    So I went out & bought the cheapest Cooked & Smoked Shank Ends or Butt Ends (Usually between 99 cents and $1.49 per pound). Then I smoked them again myself---Ver Easy---Nothing to it. And the ones I do come out even better tasting than the High Priced Store Bought Double Smoked Hams!!!

    Below are some Step by Steps for Double Smoking Cheap Store Bough Smoked Hams. Everyone who tried these Loves Them:
    1 Ham:

    *NEW--Double Smoked Ham   10-8-2015

  10. mowin

    mowin Master of the Pit

    Thanks for the tips. I'm leaning towards it being a tuff cut no matter how I cooked it. Well maybe in a pressure cooker for a day or two. Lol.

    Bear, you double smoked ham is definitely on the top of my list of things to do. I'm definitely learning by trying different techniques.
    This cook wasn't a total failure. Flavor was incredible. I will do a ham again, but I'll get one from my local butcher.

    As far as pea soup. Thats nasty stuff.

Share This Page