Pork Butt Ham--- Results

[woodcutter]

Pops, Reinhard, right there with you brothers! Another pork butt was deboned and trimmed today. After looking at the threads again......I tied it wrong. I put the 7 lb butt in Pop's brine with:

1 TBS garlic powder

1 TBS onion powder

1 TBS Molasses

used 3/4 cup of kosher salt instead of 1 cup

Added a sack of water for weight and now it is time for my little piece of pork to sleep.

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• woodcutter
• Mar 8, 2013

 

[dirtsailor2003]

Can't wait to see how these turn out!

 

[pgsmoker64]

Sounds good to me!  I'm with DS...wanna see this one.

Bill

 

[kathrynn]

Oh...may have to even try one of these too!  

Kat

 

[woodcutter]

It's been 14 days so I pulled my ham from the brine today. Going to form a pellicle tonight and smoke tomorrow.

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• woodcutter
• Mar 22, 2013

Rookie tie job but it only needs to hold for 1 day.

 

[boykjo]

 

[pgsmoker64]

Can't wait to see this one!

Let's go!!!!

 

[davidhef88]

This is gonna be good.

 

[woodcutter]

I might have to add to the menu, I've got a one heading for the smoker!!!

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• woodcutter
• Mar 23, 2013

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• woodcutter
• Mar 23, 2013

 

[woodcutter]

I've been taking it slow with the ham all day because I thought it would be done in time for supper with ease. Now it is stalled at 145 and I want to get to 155. I guess there is nothing left to do but prepare to dine with Captain Morgan.

At 10 hours it is looking pretty good with cherry smoke the whole time.

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• woodcutter
• Mar 23, 2013

 

[pgsmoker64]

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

 

[gotarace]

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

 

[woodcutter]

I took the butt to 155 and it coasted to 159. Next time I will try pulling it at 150. The butt was a narrower on the end that did not have the bone. None of the ham was dry but the narrow end had a little tougher texture than the bone end. When I used Pop's brine for Canadian bacon I thought it was a little salty so the second attempt I reduced the salt to 3/4 cup instead of 1 cup and it was perfect. I also reduced it to 3/4 cup for this butt and I think 1 full cup is what was really needed. It was what I expected, a slightly fatty ham but was very good. I have been reading lately how some members have been looking for the 2nd refrigerator and I'm afraid I'm looking for the 3rd because I want to have something in the brine at all times and the pop/beer fridge isn't going to cut it anymore. A few pictures:

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• woodcutter
• Mar 23, 2013

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• woodcutter
• Mar 23, 2013

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• woodcutter
• Mar 23, 2013

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• woodcutter
• Mar 23, 2013

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• woodcutter
• Mar 23, 2013

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• woodcutter
• Mar 23, 2013

Overall I am very happy with the ham just need to adjust the salt to 1 cup and end cooking IT to 150. I've just recently started using Cherry and I think it was a good choice for ham. This butt was 8 lbs @ $1.15 lb + seasonings for the brine ($9.00 total for a 8 lb ham?). I don't know where you could get a ham near that price. Can't wait to try it tomorrow! Thank you Pop's once again for your brine recipe!

Thanks for looking!

 

[diggingdogfarm]

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


~Martin

 

[woodcutter]

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


~Martin

What temp do you stop smoking at?

 

[boykjo]

Looks awesome Todd.........Thumbs Up

 

[Bearcarver]

That looks outstanding, Todd!!!

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

Bear

 

[snorkelinggirl]

That looks outstanding, Todd!!!

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

Bear

Hi Bearcarver,

A quick question. I've got some skin-off, bone-in, 4 lb pork leg sections curing for ham right now, and I injected them because they were about 4 inches thick. Can I still just cook it to 150 deg IT?  I'm wondering if injecting pushes bacteria into the interior of the meat and a higher IT is needed.

Thank you!

Clarissa

 

[Bearcarver]

Clarissa,

The finished IT would still be no less than 145 if you injected cure.

Now if you weren't curing, and you injected a brine, like Beef broth or Apple juice, etc, etc, then you would have to treat it like ground beef, and smoke-cook it from 40 to 140 in no less than 4 hours.

Hope that helps,

Bear

 

[snorkelinggirl]

Clarissa,

The finished IT would still be no less than 145 if you injected cure.

Now if you weren't curing, and you injected a brine, like Beef broth or Apple juice, etc, etc, then you would have to treat it like ground beef, and smoke-cook it from 40 to 140 in no less than 4 hours.

Hope that helps,

Bear

Yes, that helps a ton. Perfectly explained. Thanks so much!!

Clarissa