ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-22-2010, 02:08 PM   #1
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Talking 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
__________________
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 03:19 PM..
Phrasty is offline   Reply With Quote


Unread 12-22-2010, 02:12 PM   #2
aquablue22
Babbling Farker

 
aquablue22's Avatar
 
Join Date: 11-27-08
Location: Ormond Beach, Florida
Downloads: 0
Uploads: 0
Default

dang, I'll be right over......That all looks great! Good work.
__________________
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!!
aquablue22 is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:13 PM   #3
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

That was magnificent! Nice work!
__________________
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.
bigabyte is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:14 PM   #4
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

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?
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:19 PM   #5
thomasjurisd
Full Fledged Farker
 
Join Date: 02-28-10
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

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?
__________________
Bowl Bound and B-B-Q-in! Sic Em Bears!
thomasjurisd is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:21 PM   #6
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

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
Phrasty is offline   Reply With Quote


Thanks from: --->
Unread 12-22-2010, 02:27 PM   #7
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Looks tasty!
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:29 PM   #8
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by thomasjurisd View Post
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?
You can get fresh hams easily. Just ask your butcher for the back leg, regular grocers will more than likely carry them as well.

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
__________________
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
Phrasty is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:35 PM   #9
jasonalan724
Full Fledged Farker

 
Join Date: 11-25-09
Location: Pittsburgh, PA
Downloads: 0
Uploads: 0
Default

did you inject with the brine, or something else?
__________________
Jayber Que BBQ

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
jasonalan724 is offline   Reply With Quote


Thanks from: --->
Unread 12-22-2010, 02:37 PM   #10
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

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!
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:47 PM   #11
chillcoolcold
Full Fledged Farker
 
Join Date: 05-12-10
Location: towaco,nj
Downloads: 0
Uploads: 0
Default

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....
__________________
Weber 22.5 Performer / Meadow Creek TS60 Smoker / Weber 26.75 One Touch Gold / Lynx 30" Propane
chillcoolcold is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:52 PM   #12
peppasawce
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Columbia, Mississippi
Downloads: 0
Uploads: 0
Default

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
__________________
Getting A smoke Ring is were it's at Yall
peppasawce is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:54 PM   #13
peppasawce
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Columbia, Mississippi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jasonalan724 View Post
did you inject with the brine, or something else?
The Dizzy Pig guys suggest you Inject with the Brine
__________________
Getting A smoke Ring is were it's at Yall
peppasawce is offline   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 02:57 PM   #14
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Well, yeah, I could probably do that too if I wasn't spending my time shoveling snow ... . Looks great!
__________________
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.
Gore is online now   Reply With Quote


Thanks from:--->
Unread 12-22-2010, 03:00 PM   #15
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by peppasawce View Post
IAnd yes those Wives will Razz you about it being in the way, mine did LOL, a plain all out joy!!! Way to go partner
Actually, Redhot pretty much insisted we do one. Of course, I got very lucky.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Christmas Cake Walk (gonna be pic heavy) EastSideRich Q-talk 5 12-20-2011 12:40 PM
A very piggy Christmas! (Pic Heavy) Phrasty Q-talk 30 12-27-2010 06:25 PM
How to prep Christmas hams for sale Phrasty Q-talk 6 11-30-2010 08:52 PM
Cured hams for Christmas Phrasty Q-talk 14 11-29-2010 08:08 PM
150 lbs in two cooks! Rookie'48 Q-talk 17 06-30-2010 12:03 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:09 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.