Shoulder ham with Pops6927 method q view.

Discussion in 'Pork' started by nicefly, Feb 10, 2017.

  1. nicefly

    nicefly Fire Starter

    Hi All,

    I picked up a shoulder and made some ham with Pops6927 method which can be found here:

    http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

    Followed the curing brine recipe and I was very happy with the result.  I think next time I will add some cloves or something as well to make it a little more mine and just mess with it in general.

    It was a smaller ham so I did not inject the brine.  I worked except for a very small area in the very center you may or may not be able to see in the pic below.  I cured it for 2 weeks.

    Start.  Hard to beat that price on sale.


    I had a great pic of my knifework taking off the skin but it seems to have disappeared!  I was very happy with my knifework.  Here it is going into the cure.  I used a gallon ziploc with water to hold it down.  Cured 2 weeks.


    Rinsed and dried in the fridge overnight.  4-5 hours (cant exactly remember) at around 250F with oak and pecan to an IT of 160F.

     

    Did some picking right off the smoker. Delish.  I decided to get the bone out.  Just went for it no youtube videos or anything.  I think I did OK.


    There was about a 1inch by 1inch piece that looked like it was not cured right next to the bone in the center of the ham.  I just cut it out and discarded it.  May be hard to see I am not the best photographer.


    Ham bone and some outer pieces made stock for some creamy ham and bean soup with small green onions, cilantro and a bit of rosemary and thyme.


    The rest was used for Ham Carbanara.  I guess I have to feed the crummy kid too!


    Thanks Pops6927 for the original post with recipe.  Thanks to everyone else on this forum alot of good info and ideas.  And thanks for looking.

    John
     
    smokinal, noboundaries and tropics like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That ham looks fantastic!

    But the ham & bean soup really caught my eye!

    Point for a couple of great looking meals!

    And congrats on making the carousel!

    Al
     
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    My taste-o-meter just pegged at "I'm a drooling mess!"  The ham looks great, but wow, the soup and carbonara look fantastic!  [​IMG]
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks great We had Pea soup yesterday LOL Points

    Richie
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.   Pops is a easy to use cure method.    I always inject the brine next to the bone in everything I cure.
     
  6. swampsmoker

    swampsmoker Fire Starter

    Nice job! Gonna need to add this to the list of things I need to do!

    Danny
     
  7. chestnutbloom

    chestnutbloom Smoking Fanatic

    That soup pic makes my mouth water and you are blessed to have un-crummy kid who likes your smoked meats! Congrats! [​IMG]
     
  8. Just remember, NiceFly, that crummy kid?  Be careful, she'll be pickin' out your nursing home one day. 

    Not sayin', just sayin'.   [​IMG]
     
  9. nicefly

    nicefly Fire Starter

    Thanks Al.  What exactly is the carousel? I have seen that posted here but do not know what it means.
    I need to buy an injector for sure.  I thought I could get away with this one, close but no cigar.
    Haha, she is a great kid I am just joking around.

    Thanks to everyone for the nice comments. 
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    NiceFly, morning...   Reading Pop's thread, he left the ham in the brine for 30 days and it was injected...     I would follow Pop's recipes.... 
     
  11. nicefly

    nicefly Fire Starter

    I see what you are saying Dave.  However, I had a different cut at half the size.  I adjusted for the application.
     
  12. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Looks Great, Nice job...Makes me hungry.....
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you click on the Smoking Meat Forums Logo at the top right.

    It will take you to the home page.

    The carousel is a rotating marquee with a few threads that were picked to feature on there.

    Al
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice looking ham
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This is an occasion when hamming it up is appreciated! Great looking ham!

    Disco
     

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