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-   -   Michigan Venison Hams (http://www.bbq-brethren.com/forum/showthread.php?t=152242)

Richtee 01-24-2013 11:33 AM

Michigan Venison Hams
 
Just before hitting the smoke. Cured with Cure #1 injection at 175 PPM, and added TQ dry cure adjusted for the injected nitrite.

The "small" one...about 3.5 lbs..is the "football" out of a hind. The larger is the rest, deboned and meat glued...tied for support. That's about 7 pounds.

Talk about a HUGE hind! Big ole doe..the hind I estimated at 20 pounds total. Got an additional 5 or so sausage fodder outta the thing.

Anyway the football's gonna be a hot coppa style... crushed red, Smitty's, some Mad Hunky GP rub CBP. The larger one's my standard brown sugar/garlic/onion mix.

Should have no trouble with keeping temps down today. it's 7°F right now :eek:

http://i471.photobucket.com/albums/r...0124131125.jpg

cowgirl 01-24-2013 11:41 AM

Looks and sounds great Rich!!
Good to see ya too! :-D

Richtee 01-24-2013 12:11 PM

Quote:

Originally Posted by cowgirl (Post 2340372)
Looks and sounds great Rich!!
Good to see ya too! :-D

Thanks Ms. Jeanie... you used any more of the samples? Love to send you some Smitty's to "light up your life" a bit ;{) HUGS!

MisterChrister 01-24-2013 12:32 PM

Nice! Please post more often with pr0n like that!!! Could you please post some finished and sliced pics as well?

Fatback Joe 01-24-2013 12:37 PM

Did you get lost? :caked:

Looking forward to the finished product.

Richtee 01-24-2013 01:12 PM

Quote:

Originally Posted by Fatback Joe (Post 2340439)
Did you get lost? :caked:

Looking forward to the finished product.

No..I'm right here Joe. Where the hell else could I be? :loco:

Richtee 01-24-2013 01:15 PM

Quote:

Originally Posted by MisterChrister (Post 2340430)
Nice! Please post more often with pr0n like that!!! Could you please post some finished and sliced pics as well?

Will do, Sir... altho..they are a contract job. I prolly likely will take Chef's prerogative and slice a hunk offa the hot ham... :razz:

Estimated cost... $50 total. Cheap..I know. But he's also my mechanic ;{)

WineMaster 01-24-2013 02:32 PM

Well done!

cowgirl 01-24-2013 10:06 PM

Quote:

Originally Posted by Richtee (Post 2340409)
Thanks Ms. Jeanie... you used any more of the samples? Love to send you some Smitty's to "light up your life" a bit ;{) HUGS!

Rich I used your poultry brine not long ago on a smoked duck..
http://www.bbq-brethren.com/forum/sh...d.php?t=150339

really loved it!!

I'm definitely interested in the Smitty's. All of your products are top notch. :thumb:

Thanks again!

brace yourself...
(((HUGS))) :-D

Richtee 01-25-2013 09:09 PM

Here's the finished spicy coppa style ham…stole a couple slices. Good stuff!

http://i471.photobucket.com/albums/r...0125131900.jpg

http://i471.photobucket.com/albums/r...125131901a.jpg

Oldbob 01-25-2013 09:18 PM

Looks Good to Me !!

MisterChrister 01-25-2013 09:24 PM

Oh yeah!!!

Smoking Westy 01-26-2013 10:18 AM

Oh my...those look fantastic!


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