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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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04-12-2014, 12:13 AM | #1 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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Frozen easter ham ?????
I have a full bone in fresh ham I am wanting to smoke. How long does it take to thaw in the fridge, and how do I smoke this thing?
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MINI WSM, Home built Big Stick Burner that weighs over 1200lbs. |
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04-12-2014, 11:05 AM | #2 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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Bump
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MINI WSM, Home built Big Stick Burner that weighs over 1200lbs. |
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04-12-2014, 03:10 PM | #3 |
Found some matches.
Join Date: 01-29-13
Location: Aruba
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Is it the salt brined picnic ham type?
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Cunucu Smokers (Aruba) |
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04-12-2014, 03:19 PM | #4 |
Found some matches.
Join Date: 01-29-13
Location: Aruba
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Something like this?
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Cunucu Smokers (Aruba) |
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04-12-2014, 03:24 PM | #5 |
Found some matches.
Join Date: 01-29-13
Location: Aruba
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If it's the salty type, I would soak it overnight in water on your countertop to get some of the salt out. Should be defrosted enough in the morning. Make a rub out of brown sugar, cinnamon, clove, little bit of black pepper. Add mustard for glue, rub generously and smoke unconvered for about 3 hours. Then wrap it in foil with some pineapple juice for another 1.5/2 hours. Then another 30/45 min without foil and it should be done.
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Cunucu Smokers (Aruba) |
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04-12-2014, 10:08 PM | #6 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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Uncured fresh ham
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MINI WSM, Home built Big Stick Burner that weighs over 1200lbs. |
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04-13-2014, 10:42 PM | #7 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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Bump. Come on guys no advice?
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MINI WSM, Home built Big Stick Burner that weighs over 1200lbs. |
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04-15-2014, 11:32 AM | #8 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Probably three days to thaw in frige.Smoke like a pork butt.Don't expect to pull it or it will be dry.When I do them I inject and go for slicing temp.(150*)The good thing is that if you can't wait until done I just slice off the outside and let the core cook more.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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