BigBlock
is one Smokin' Farker
I have a 15 lb boston but that I am going to cure, my question is how long and at what temp should I smoke it at
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going to try a ham need a little help
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deguerre
somebody shut me the fark up.
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Curious...why not start with an uncured raw ham?
Wampus
somebody shut me the fark up.
Agree with Guerry. Not sure it matters, but why are you going to cure a shoulder for a ham instead of curing a ham for a ham?
AND...
If you're cooking a butt as a ham, I'm honestly not sure what to tell you as far as cooking time and temps.
A ham doesn't have the fat marbling or as much connective tissue as a butt (I don't think) and may be pretty tough to eat if only cooked to 155-160 (the typical ham finished temp).
Just thoughts.
AND...
If you're cooking a butt as a ham, I'm honestly not sure what to tell you as far as cooking time and temps.
A ham doesn't have the fat marbling or as much connective tissue as a butt (I don't think) and may be pretty tough to eat if only cooked to 155-160 (the typical ham finished temp).
Just thoughts.
BigBlock
is one Smokin' Farker
I did not know, I just had the butt in the frezzer and thought I saw that some one did it it
deguerre
somebody shut me the fark up.
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I have taken a butt to roast slicing temps with good results before. Think the IT was around ~180 and I did the cook at about 275~300 pit temp.
A cured butt is normally called BuckBoard bacon around here.
Lots of threads on curing and cooking it.
Ham is on the other end of the piggie.
TIM
Lots of threads on curing and cooking it.
Ham is on the other end of the piggie.
TIM
Porcine Perfection
is One Chatty Farker
So the ham is the butt and the butt is the front. Now I get it. :-?
NickTheGreat
is One Chatty Farker
Makes sense, I guess :caked:
chicagokp
Babbling Farker
I just cured a 2 butts. 4 days in the cure. They were about 7 pounds each deboned.
Smoked for 5-6 hours at 275. I glazed when it hit 120. I took it off at 150. Let it cool, then sliced. It was super tender and delicious. I would do them again.
http://www.bbq-brethren.com/forum/showthread.php?t=147620
Smoked for 5-6 hours at 275. I glazed when it hit 120. I took it off at 150. Let it cool, then sliced. It was super tender and delicious. I would do them again.
http://www.bbq-brethren.com/forum/showthread.php?t=147620
1MoreFord
Babbling Farker
Folks don't forget that Picnic Hams are actually shoulder. This isn't as foreign as you might think and green hams aren't the easiest thing to find in some hell hole areas like I live in.
buccaneer
somebody shut me the fark up.
cure that butt like a ham!
CarolinaQue
is One Chatty Farker
A 15 lb butt...really? That must have been one big piggie that came off of!!! Or is it a whole shoulder at 15 lbs?
I agree though, cure it and cook it to 160* or so. I do buckboard bacon all the time. It does remind me of ham a bit, but not quite the same.
I agree though, cure it and cook it to 160* or so. I do buckboard bacon all the time. It does remind me of ham a bit, but not quite the same.
BigBlock
is one Smokin' Farker
thanks guys am going to give it a shot
chicagokp
Babbling Farker
Good luck! And if you have a brown sugar glaze, as Phrasty said, go heavy on the sugar. I apparently didn't go heavy enough. :tsk:
And post pron!
:hungry:
Bbq Bubba
somebody shut me the fark up.
No such thing as a 15 lb butt. You have to 8ish lb'rs.
Curing should be done according to the cure you are using. Usually 1 day per lb of meat.
Buckboard bacon is not ham but well worth the time to make.
When curing butts for buckboard bacon, I de-bone and slice the butt so it is 1/2 the normal thickness. Instead of about 5" thick, it becomes about 2.5" thick.
Curing time is by thickness, not weight for me. Normally 5-7 days.
Good Eats!
TIM
Curing time is by thickness, not weight for me. Normally 5-7 days.
Good Eats!
TIM
hamiltont
is Blowin Smoke!
To speed the cure up I boil a quart or so of water, remove from heat, dissolve the cure/sugar in the hot water, chill & then shoot up the ham or butt. Then into ziploc bags & in the fridge for 5-10 days depending on the weight. Last ham I did was a tad over 22 lbs. & 10 days in the cure. Soaked out for a day & then 2 days drying in the fridge. Smoked @ 250F to 145F internal & then chilled as quickly as possible. Tender & moist like all get out.... YMMV. Cheers!!!
