Smoked Ham

Discussion in 'Pork' started by danj, Nov 22, 2011.

  1. danj

    danj Meat Mopper

    My oldest son (Daniel) asked me to teach him how to smoke a ham and make jerky.. The ham is done.

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  2. danj

    danj Meat Mopper

    The jerky is still soakin.. I will get the pics on here as soon it is done.
     
  3. danj

    danj Meat Mopper

    Just sampled the ham... wow is it good..
     
  4. big andy a

    big andy a Smoking Fanatic

    Looks fantastic.  Can't wait to see the jerky.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Bring on the pics Dan............your killin' me [​IMG]
     
  6. danj

    danj Meat Mopper

    I cant post pics of the jerky yet,,,, it is nt even smokin yet... ohhhhh wait I can post a pre-smoke current soak pic.
     
  7. danj

    danj Meat Mopper

    [​IMG]
     
  8. danj

    danj Meat Mopper

    [​IMG]
     
  9. danj

    danj Meat Mopper

    I actually could use a reminder jerky temp to smoke is 100° but will that heat produce enough heat to get the smoke rollin? or do I get the smoke going then back it off too a lower temp? PLEASE HELP.... lol
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    What type smoker are you using?
     
  11. danj

    danj Meat Mopper

    It is my old Smoke Hollow Electric my propane I cant get a low enough temp. I was thinking 100° -- 150° or am I wrong? lol im use to doing Hams Turkey Chickens... Thanks again for any help.
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Here is a great post from a friend of mine that should help.


    • [​IMG]
    • 3,127 Posts. Joined 8/2008
    • Location: N/E Wyoming

    As for cold smoking jerky, that's the way to go. I try to start my jerky smokes @ 120*F while I smoke. I stop the smoke after about 15-20 minutes (or the smoke gets too heavy). The small thin pieces don't take very long to smoke.

    After removing the smoke wood, I like to slowly (spread out over about 1 hr) bump the chamber temp to about 150* for cured meat. Make sure you have a good amount of draft (air flow) to carry the humidity out of the cook chamber.

    Also note that the more jerky you load into the smoker, the longer the drying time will be. I can put 14lbs into my Smoke Vault 24 (10 grates) and it will take about 12-14 hours with about 40% relative humidity. If I cut back to about 8lbs, the drying time will be around 8 hours.

    Remember the humidity has a lot to do with drying time...you may need a bit higher temps to overcome high relative humidity.

    I know what you mean about cooked jerky...not that great to eat...the cured/smoked/dried jerky is over the top. Check your texture after several hours (bend test, squeeze test), and more often as it feels like it's close to what you're looking for. For a lot of chew, take it all the way to a leathery feel. I like to finish the drying in an open baking pan/cookie sheet lined with paper towels, if I find some pieces that were not quite where I wanted them.

    Man, I gotta do another batch again soon, myself...running pretty low.
     
  13. smokinal

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

    The ham sure looks good!

    I bet the jerky will be too!
     

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