ブタ
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 11-22-2012, 04:46 PM   #1
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
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
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 11-22-2012, 04:47 PM   #2
JazzyBadger
Quintessential Chatty Farker
 
JazzyBadger's Avatar
 
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
Downloads: 0
Uploads: 0
Default

Looks delicious.
__________________
The Life of the Knife is Ended By! The Wife.
Geld responsibly.
JazzyBadger is offline   Reply With Quote


Unread 11-22-2012, 04:50 PM   #3
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Great job That was a feast
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 11-22-2012, 05:37 PM   #4
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Very nice!
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Unread 11-22-2012, 07:11 PM   #5
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

Thanks all
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 11-22-2012, 07:50 PM   #6
buccaneer
Quintessential Chatty Farker

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

great gathering too!
__________________
The only current member banned for life!



豚....の角煮
buccaneer is online now   Reply With Quote


Unread 11-22-2012, 08:10 PM   #7
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Downloads: 0
Uploads: 0
Default

they both look great!

was that a dry cure on the ham?
fantomlord is offline   Reply With Quote


Unread 11-22-2012, 08:20 PM   #8
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Wow, nice crowd, gotta love it.

How much liquid in the ham brine?
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 11-22-2012, 09:59 PM   #9
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

No dry cure on the ham. It was a wet cure. I used a 5 gallon food grade bucket. Got one from a local BBQ place. All in all I think I used about 3-4 gallons of water/cure. I use about 2 quarts of water to dissolve all the ingredients then refrigerate that for a day then put the ham in the bucket, dump in the cure then add as much water as needed till the ham is covered. Turned out great with the perfect sweet to salt ratio. Definitely not salty. Second year in a row I did this and it is awesome. Got plenty left over that I will slice up as thin as ya can see through for sandwiches.
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 11-22-2012, 10:01 PM   #10
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Nice feast, great job!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 |
BobM is offline   Reply With Quote


Unread 11-22-2012, 10:03 PM   #11
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

Shoot forgot the most important cure ingredient.
2 ounces of instacure #1 (pink salt)
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 11-22-2012, 10:14 PM   #12
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by samfsu View Post
Shoot forgot the most important cure ingredient.
2 ounces of instacure #1 (pink salt)
I was wondering about that...
fantomlord is offline   Reply With Quote


Unread 11-22-2012, 10:35 PM   #13
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

I've read you can do it with just the salt if u don't want to add the nitrite. On fact the cute didn't penetrant some of the ham and even those pieces tasted 'hammy' thought they were grey indicating the lack if nitrite. I am shocked that after 10 days the cure didn't penetrate fully. :) 12 days next year lol
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 11-23-2012, 08:38 AM   #14
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by samfsu View Post
I've read you can do it with just the salt if u don't want to add the nitrite.
I want to figure out how to do that so we can skip the nitrites...
fantomlord is offline   Reply With Quote


Unread 11-23-2012, 08:42 AM   #15
Badgeman
On the road to being a farker
 
Join Date: 06-22-11
Location: Woodbury, MN
Downloads: 0
Uploads: 0
Default

Nice job! I'm thinking of tackling a ham but have to learn more about it first.
Badgeman is offline   Reply With Quote


Thanks from:--->
Reply

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 03:19 AM.


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