Smoked 60# of Cajun Ham....

[indaswamp]

So 2 weeks ago pork loins went on sale for $1.29/b. so I backed up the truck and bought all I could fit in the smokehouse....60#. I can fit 30# in a 5 gallon bucket, but I have to turn them every 2 days so they cure evenly. I use loins because it makes great ham for lunch meat. I seasoned them with my friends Cajun Ham Spice.

Let them cool for 6 hours, then I had to sample it. Here are some slices from one end with a knife...

Juicy! Juicy!! I smoked them with Hickory, Apple, and Cherry chunks. I'll be slicing it all tomorrow.

 

[pc farmer]

Looks good Temp and time in the smoker?

 

[indaswamp]

I smoked them for 2.5 hours @150*. Then once the INT reached 100*, I bumped the smokehouse temp. up to 260~275* to finish them fast so the meat would not dry out.

 

[indaswamp]

I turned the propane off when the INT reached 140*, let it rise to 145* in the smokehouse, then pulled them to cool on a rack.

 

[pc farmer]

Ok. Thanks. I am learning here.

 

[indaswamp]

Gotcha PCfarmer....
Bumping the heat up makes the juices pull to the middle and because it is heating up so quickly, it does not take long to go from 100* to 140*. When you pull them, and the meat relaxes, the moisture redistributes. I don't cut into them until they are cold....

 

[pc farmer]

I have lots of hams but not from a loin. Thats always fresh for chops and cured and smoked for chops or CB. Well I have dry cured a few.

 

[indaswamp]

I have yet to cure and smoke a leg ham in my smokehouse. I've done it with my cousin @ his house and smoked them in his large smokehouse though. I like the loins for ham sandwiches. It does not take long to cure them, and smoked right, they stay moist. I also don't trim the fat off the loins.
One of the guys that participates in out annual deer and wild hog processing day has told me he wants to start raising hogs. I told him to let me know when pulls the trigger and I will come help him build the fences and pens. I've wanted a source for fresh free range pork for when I start dry curing meats and salamis.

 

[indaswamp]

How do you smoke your CB pc farmer?

 

[pc farmer]

Awesome. Mine are not free range. Domestic pork I raise here.

Sorry for going off topic.

 

[pc farmer]

How do you smoke your CB pc farmer?

I do low and slow like sausage type stuff.

 

[indaswamp]

No big deal pc farmer....threads do tend to meander on side discussions. Does not bother me...

 

[indaswamp]

I do low and slow like sausage type stuff.

Gotcha...

 

[crazymoon]

IDS, Nice supply of ham,looks delicious!

 

[xray]

Looks great! That will make for some nice ham sandwiches!

 

[jcam222]

Looks good!! that is a whole lotta lunchmeat you have now! big like

 

[Brokenhandle]

Looks dang tasty! Nice and juicy. Another one added to the to do list...we love ham

Ryan

 

[gary s]

Looks Mighty Tasty form where I'm sitting

Gary

 

[SmokinAl]

Well from where I’m sitting it looks delicious!
Al

 

[indaswamp]

IDS, Nice supply of ham,looks delicious!

Thanks crazy!

Looks great! That will make for some nice ham sandwiches!

Thank you xray!

Looks good!! that is a whole lotta lunchmeat you have now! big like

I'm giving half the hams away. 10lbs. to Dad, 10lbs. to my Uncle, and 10lbs. to my cousin. I'm keeping 30lbs. for sandwiches during the spring turkey season, and summer frishing.

Looks dang tasty! Nice and juicy. Another one added to the to do list...we love ham

Ryan

No store bought ham tastes better than one you made yourself. Easy to do once you do it...

Looks Mighty Tasty form where I'm sitting

Gary

Thanks Gary!

Well from where I’m sitting it looks delicious!
Al

Thanks Al!