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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-22-2010, 01:08 PM | #1 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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150 Lbs of Christmas Hams (pic heavy)
Hey Everyone. A couple weeks ago I decided to take on the idea of selling some hams for Christmas. I was planning on just doing 2 cases of leg hams but had to order another case to fill orders we were getting. My fridge was SO full for the past 2 weeks, heard it from the wife quite a bit. But they came out great and they are all gone now! Notes have been taken and hopefully the process will be more streamlined for next year.
Here is the basic brine I used (minus the spices and secrets but you know how it is, a little cloves, cinnamon, allspice, bay leaves... ) For a 12-15lb ham use: 1 Gallon Water 1.5 cup Kosher Salt 2 cup Brown Sugar 8 tsp Cure #1 (Pink salt) Add whatever spices & herbs you want (uncrushed) & bring to a boil, stir to dissolve. Let steep & cool to room temp and brine for 2-3 lbs a day (12lb ham = 4-5 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go. I smoked with almond & lychee & glazed with an apple/guava/pineapple/rum glaze that was unconventional but amazing! I didnt get any shots of the glazed hams cuz it was getting so late I was just too tired and forgot (working all farking day mod). My apologies guys! Well here are the pics I DO have to share: Here are the hams I got out the case Skinning & taking out the hip bone soaking in the brine. All tied up and injected waiting to go on the smoker On the smoker Ham hocks off (for beans and the likes) Then the rest of the ham shots OH right... THEN when the hams came off we had to put on a dozen racks of ribs for a gig I had the next day. They went on at about 1 am! Yah was that kinda night/DAY. A LOT of work, but it was fun and for the most part everything went smooth! At the end of the day I did 6 bone-in hams, 6 boneless hams, 12 lbs of ham hocks, 4 small shoulder hams, and 12 racks of ribs. Not too shabby for a days work. So thats all folks! Thanks for looking! Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 Last edited by Phrasty; 12-22-2010 at 02:19 PM.. |
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12-22-2010, 01:12 PM | #2 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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dang, I'll be right over......That all looks great! Good work.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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12-22-2010, 01:13 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That was magnificent! Nice work!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-22-2010, 01:14 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Beautiful! I've been wanting to do cure & smoke a ham myself.
If you don't mind my asking, what temp did you smoke at? What internal temp did you take the hams to?
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-22-2010, 01:19 PM | #5 |
Full Fledged Farker
Join Date: 02-28-10
Location: Houston, TX
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That looks incredible! You have inspired me....but where to get a whole uncooked ham?
One other question: That ham didn't make any suspcious phone calls or emails aimed at helping it recover funds from a deceased relative did it?
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Bowl Bound and B-B-Q-in! Sic Em Bears! |
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12-22-2010, 01:21 PM | #6 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Thanks guys, smoked at around 250 and took them to 155 and took them off to coast up to 160.
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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12-22-2010, 01:29 PM | #8 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
As for your other question I'm totally lost!! lol If there are funds to recover I'd have to bust a couple more hams to find out! lol The trick to brining is to find the balance in the brine with the sweet and salt. If your brine tasted way too salty the ham will come out too salty (learned that the hard way). Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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12-22-2010, 01:35 PM | #9 |
Full Fledged Farker
Join Date: 11-25-09
Location: Pittsburgh, PA
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did you inject with the brine, or something else?
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[B][COLOR=red]Jayber [/COLOR][COLOR=blue]Que [COLOR=black]BBQ[/COLOR] [/COLOR][/B] Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build |
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12-22-2010, 01:37 PM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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That's all? That's all?!? Jeeze Louise! That's beautiful! Our 19 pounder will be getting a similar treatment except without the pink salt. You have just inspired us, and Redhot says thanks again!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-22-2010, 01:47 PM | #11 |
Full Fledged Farker
Join Date: 05-12-10
Location: towaco,nj
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At the end of the day I did ....
Man that would take me at least a day and a half. And then after the smoker was lit....
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12-22-2010, 01:52 PM | #12 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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I did one that was 22 LBS. this past Thanksgiving and I followed the Dizzy Pig Recipe and I am here to tell ya that it was the best Ham I ever tasted, and everyone else that ate off of it said the same...Everyone who is an avid BBQ and Smoked meat Cook should try doing their own Fresh Ham Cure at Home....I took the fat and skin off mine and injected the Brine then I let mine set for 9Days.... And yes those Wives will Razz you about it being in the way, mine did LOL, but I will bet that she was one of the first people to take a piece of Ham....There is nothing like it, plus it is just a plain all out joy!!! Way to go partner you really did it...Got me hongry too!!! Peppa
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Getting A smoke Ring is were it's at Yall |
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12-22-2010, 01:54 PM | #13 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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The Dizzy Pig guys suggest you Inject with the Brine
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Getting A smoke Ring is were it's at Yall |
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12-22-2010, 01:57 PM | #14 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Well, yeah, I could probably do that too if I wasn't spending my time shoveling snow ... . Looks great!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-22-2010, 02:00 PM | #15 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Actually, Redhot pretty much insisted we do one. Of course, I got very lucky.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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