Pork Butt Ham--- Results

[pgsmoker64]

That is a beautiful ham Todd!

Great job,

Bill

 

[diggingdogfarm]

Looks real good.

I'm planning to smoke a shoulder this week.



~Martin

What temp do you stop smoking at?

I prefer to cold smoke mine, then finish in the oven by "steaming" on a rack in a covered roasting pan.

~Martin

 

[chef jimmyj]

That looks great. I agree, Butts have a good texture for a Ham cure...JJ

 

[woodcutter]

Dang it Todd!!!

You are seriously making me hungry.

No smokin for me today, only grillin!  It's a beautiful 50 degree day in Virginia so I'm firing up the Weber Kettle for some burgers.  I'm thinkin' 'bout doing a q-view...just depends on how hungry the T-man is!

Bill

Thanks Bill! How did the burgers turn out? I had to age to 46 years old before learning about cooking in a smoker. Was a Weber man the first 46 years and still use it.

Looking excellent...I'm keeping a eye on this...

Thank you! Where in northern Wisconsin? We have a family place in Woodruff on Madeline Lake near the fish hatchery.

Looks real good.
I'm planning to smoke a shoulder this week.


~Martin

Thanks Martin, I have 2 sausage recipes converted to your spread sheet. It looks like it is working perfectly.

Looks awesome Todd.........

Thanks Joe!

That looks outstanding, Todd!!!

I usually take mine to 150, but 145 is enough (USDA).

Bear

Thanks! I will try 145 next time.

 

[gotarace]

Woodcutter..I live in the Phillips area. That finished butt ham looks like a tasty success!!!

 

[woodcutter]

That looks great. I agree, Butts have a good texture for a Ham cure...JJThanks

Thanks

Woodcutter..I live in the Phillips area. That finished butt ham looks like a tasty success!!!

In my past life, I used to have customers in Butternut and would eat at the Tavern on the lake in Phillips everytime I went up.

 

[dirtsailor2003]

The final product looks fantastic! Looking forward to giving this a try!

 

[dakota54]

Looks good let us know

 

[homebrew]

Now that is a nice lookin ham!  Great job