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fantomlord 11-20-2012 03:02 PM

first time ham pr0n
3 Attachment(s)
after reading several threads about making hams:
and, of course, phrasty's:
I decided to give it a go...~5.5 lb hunk of pork shoulder, brined 24 hours with tenderquick (1 cup in 4 cups water) with some peppercorns and whole cloves. 6 hour soak out in clean water, then fridge overnight uncovered.
On to the WSM over RO lump with some apple and hickory for smoke at about 250 to IT 140
forgot to take before pics...but you've all seen uncooked meat before
here's what it looks like finished.
Attachment 72679Attachment 72680
a little salty (will cut back on the TQ next time), but overall very good. Nice ham flavor, and nice and juicy. Planning to take it to my parents' for Thanksgiving and put a glaze on and reheat. The only hard part will be actually getting it there without polishing it off first
as a bonus, I also did a minimally processed butterball breast...nice and simple. salt and sugar brine for ~6 hours, uncovered in fridge overnight. S/P and a lemon cut into wedges into the cavity:
Attachment 72681
we'll have the same issue getting this over there as the ham :oops:

Toast 11-20-2012 04:49 PM

Great 1st go. That looks like some good eats.

1FUNVET 11-20-2012 04:51 PM

Great job :clap:

code3rrt 11-20-2012 06:01 PM

By the looks of it, Great first try, congrats.

chicagokp 11-20-2012 07:00 PM

Nice work!!!!

rondini 11-20-2012 07:05 PM

good looking eats!

ssv3 11-20-2012 07:08 PM


I'm nervous as I have two butts curing as we speak and don't know how it's gonna come out. My first stab at it too.

bluetang 11-20-2012 07:14 PM

I be likin it!

Hook_Line_and_Sinker 11-20-2012 07:15 PM

Great looking start to it , let us know how everyone liked it

fantomlord 11-22-2012 08:07 PM

the ham was a hit :biggrin1: so was the turkey breast.


Originally Posted by ssv3 (Post 2276931)

I'm nervous as I have two butts curing as we speak and don't know how it's gonna come out. My first stab at it too.

--how'd yours turn out?

MisterChrister 11-22-2012 08:18 PM

I'd hit that, get back in line, wait my turn, and hit it again! Great job Matt!

BobM 11-22-2012 09:56 PM

Nice cook, congrats! :thumb:

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