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Unread 11-22-2012, 04:46 PM   #1
samfsu
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Join Date: 05-18-10
Location: Wellington, FL
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Default Thanksgiving feast. Pron heavy

The humbling experience began 10 days ago. The ham went into the cure for a 10 day slumber.
18 LB ham
The cure:
2.5 cups kosher salt
4 cups brown sugar
2 Tbls peppercorns
1 Tbls cinnamon
1 Tbls cloves
3 bay leaves
Cured for 10 days. Cold water rinse for 1 day.

Brined the turkey for 24 hrs.
2 cups brown sugar
2 cups kosher salt
1/4 cup poultry spice
1/4 cup old bay
1/4 cup peppercorns
4 oranges
2 lemons

Started the ham at 9:30am over apple wood. Added the turkey at 10:30 and added a chunk of cherry wood. Ham was done at 145 at 2:30. Turkey was done at 160 at 3:00.

Both met rave reviews :) thanks for looking and Happy Thanksgiving!! ImageUploadedByTapatalk1353624283.023698.jpgImageUploadedByTapatalk1353624295.606450.jpgImageUploadedByTapatalk1353624306.840370.jpgImageUploadedByTapatalk1353624316.940390.jpgImageUploadedByTapatalk1353624325.122997.jpgImageUploadedByTapatalk1353624336.356765.jpgImageUploadedByTapatalk1353624346.406755.jpg
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