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Phrasty 11-30-2011 12:50 AM

Black Pepper Smoked Ham
Hey everyone. Been working on a black pepper home cured ham, and I finally got time to smoke a tester. Got a small 3 lb boneless shoulder and put it in my brine for 2+ days and rolled it in fresh cracked black pepper! I'm not a HUGE black pepper man but damn it tastes pretty darn good! Here are the pics:

Here's the boneless shoulder:

In the brine:

I took it out the brine & patted it dry. Then I tied it up & rolled in the freshly cracked coarse black pepper and returned it to the fridge for a couple hours to dry off:

And on to the smoker with some lychee wood for smoke:

Pulled it off at 155˚

... and rested:


Man this was good! A keeper for sure! Thanks for looking...

TIMMAY 11-30-2011 01:53 AM

Man that looks good!

Phubar 11-30-2011 02:11 AM


fedex 11-30-2011 02:31 AM

Awesome job, I got to give that a try.

bluetang 11-30-2011 06:48 AM

Lookin dang fine!

JONESY 11-30-2011 06:56 AM

Looks awesome, I would love the recipe and process, if possible.

Sly-one 11-30-2011 08:35 AM

And yet another Phrasty triumph!

scp 11-30-2011 08:40 AM


Originally Posted by JONESY (Post 1865303)
Looks awesome, I would love the recipe and process, if possible.

Do tell!! Always looking for something new to try

smokeyw 11-30-2011 08:47 AM

That looks awesome!! I would love to hear what was in the brine.

SKA BBQ 11-30-2011 09:00 AM

Brine recipe? Might do this for Christmas dinner.

boogiesnap 11-30-2011 09:01 AM

excellent work! beautiful color.

Bbq Bubba 11-30-2011 09:03 AM

Outstanding! :thumb:

fingerlickin' 11-30-2011 09:41 AM

I'll bet that's good fried up on a sammy! :clap2: x5 on the brine recipe.

gtr 11-30-2011 09:52 AM

:shocked: :clap2:

That is seriously inspirational. I've been buying pepper rind hams and doing the double smoke thing with 'em. I will be doing this - soon! :hungry: (at least as soon as my family gets over the ham we've been eating for the past week :doh:)

Mister Bob 11-30-2011 09:57 AM

That looks delicious!

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