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 12-08-2011, 11:08 PM   #1
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default Talk to me like I'm 3 - Gotta have it...Black Pepper Smoked Ham

The Black Pepper Smoked Ham Recipe looks INCREDIBLE!

I tried to understand the two threads, but I am kinda at a loss regarding the process from start to finish (Including smoking times and temps).

What are the exact steps for making this? I gotta have it on my Christmas table. I'm gonna gag if I have to eat another spiral sliced "Normal" ham.

Help a starving (Well, okay...that's a stretch), brother out.
tortaboy is online now   Reply With Quote


Unread 12-08-2011, 11:16 PM   #2
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Sup Brother... Here's a great base to start from.

For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
1.5 oz Cure #1 (Pink salt)

That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 1.5-2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it, roll in coarse fresh ground black pepper then smoke @ 250-275 until an IT of 155˚ & there you go.

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 12-08-2011, 11:35 PM   #3
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Thanks for the help.

Couple questions if I may:

I've never seen or used pink salt. Do all grocery stores carry it or is it a specialty item? Ie..where do you buy it?

Where do you find a 12-15 pound butt? I don't think I've ever seen one that big?..xcept on Kim Kar......whatever.
tortaboy is online now   Reply With Quote


Unread 12-08-2011, 11:44 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

You can see if a local butcher has pink salt - also called Instacure #1 or Prague Powder. There are many online resources as well - http://www.sausagemaker.com/, http://www.butcher-packer.com/, even Amazon.

You may also find it in specialty stores, but it's doubtful you'll find it in a grocery store.

You can use a fresh ham - comes from the hindquarter. I think in Phrasty's other ham thread he was using a butt as a tester for a new recipe rather than commit a whole ham to an experiment.
__________________
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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Unread 12-08-2011, 11:57 PM   #5
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

You can use any size butt you'd like. I just use a 15 lb butt per gallon of brine... Its more as a reference... so If you have a 8 lb butt use about half a gallon of brine/cure. The crucial thing is to make sure that the meat is totally submerged.

And btw... I love butt hams. They are sometimes called "Cottage Hams". However a true cottage ham is the butt trimmed to just the money muscle (neck muscle at the top of the butt). I just debone mine and tie the whole thing up nice and tight.

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 12-09-2011, 12:14 AM   #6
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Just bought the cure online....the adventure begins.

Phartsy, just out of curiousity, could you use a pork loin for this
recipe? Would that work?
tortaboy is online now   Reply With Quote


Unread 12-09-2011, 12:16 AM   #7
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
Just bought the cure online....the adventure begins.

Phartsy, just out of curiousity, could you use a pork loin for this
recipe? Would that work?
You would end up with something closer to Canadian Bacon.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


Unread 12-09-2011, 12:21 AM   #8
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pyle's BBQ View Post
You would end up with something closer to Canadian Bacon.
Cool. I like that too! Would I end up with something close to Canadian bacon...or is this how Canadian bacon is made?
tortaboy is online now   Reply With Quote


Unread 12-09-2011, 12:55 AM   #9
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
Cool. I like that too! Would I end up with something close to Canadian bacon...or is this how Canadian bacon is made?
It's the same process. The difference would be the salt to sugar ratio. This style of ham is "usually" sweeter while bacons are usually saltier IMO.
__________________
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


Unread 12-09-2011, 04:39 AM   #10
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
Just bought the cure online....the adventure begins.

Phartsy, just out of curiousity, could you use a pork loin for this
recipe? Would that work?

That's another one hooked Phrasty!

What's that... about a dozen this year!

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Thanks from:--->
Unread 12-09-2011, 04:50 AM   #11
gharriger
Knows what a fatty is.
 
Join Date: 11-14-11
Location: eugene, oregon
Downloads: 0
Uploads: 0
Question

Do you leave the ham in the fridge while it is in the brine or is it just stored in a cool dark place...basement or cellar?
gharriger is offline   Reply With Quote


Unread 12-09-2011, 05:06 AM   #12
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gharriger View Post
Do you leave the ham in the fridge while it is in the brine or is it just stored in a cool dark place...basement or cellar?
Fridge...it's pork.
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Thanks from: --->
Unread 12-09-2011, 07:09 AM   #13
gharriger
Knows what a fatty is.
 
Join Date: 11-14-11
Location: eugene, oregon
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by buccaneer View Post
Fridge...it's pork.
Thanks, I know it was kind of a stupid question but I had to make sure.
gharriger is offline   Reply With Quote


Unread 12-09-2011, 08:18 AM   #14
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Yeah you definitely want to keep this in the fridge. Ideal temps are between 35-40˚.
Too cold and the curing process slows down. Too warm and you're in the danger zone.

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


Unread 12-09-2011, 09:00 AM   #15
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

thanks phrasty!

i'm in the gathering stage for a ham currently myself. got the prague #1, some pickling spice, plenty of rubs and whatnot to choose from.

could you tell me what the seasoned sugar recipe was in PT#2?
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
• Black Pepper Smoked Ham Phrasty Q-talk 41 12-30-2011 10:31 PM
• Black Pepper Smoked Ham **PT2** Phrasty Q-talk 27 12-27-2011 12:08 AM
Dr Pepper Ham - Whiskey Style whiskey Q-talk 36 12-25-2011 10:50 PM
dr pepper ham? bobaftt Q-talk 3 11-13-2010 04:15 PM
New Black Pepper Products PatioDaddio Q-talk 3 12-15-2008 06:45 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 10:45 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.
no new posts