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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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10-30-2012, 02:08 AM | #1 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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• It's Ham Time again...
Every Christmas time I cure and smoke hams to sell. Did a batch for samplers the other day. Ended up with 25lbs of sliced hams. I did 2 boneless legs and 2 boneless shoulders.
Injected: Fast forward 2 weeks. Smoked them for a couple hours then I coated them with my Dry glaze and smoked them til they were done at 155˚ I let them cool for a bit then sliced them all up and packaged out into 1lb vacubags. Thanks for looking! Cheers
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10-30-2012, 04:55 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Yes mon!
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10-30-2012, 05:48 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Ya mon, where be the sliced pics mon?
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10-30-2012, 06:11 AM | #4 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Looooks phabulous! I'm going to do a fresh ham this year again, requested by all the relatives and a smoked turkey.
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10-30-2012, 07:29 AM | #5 |
is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?
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10-30-2012, 07:32 AM | #6 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Oh yes!
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10-30-2012, 07:48 AM | #7 |
Full Fledged Farker
Join Date: 12-07-09
Location: Kansas City, Mo.
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LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.
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10-30-2012, 08:13 AM | #8 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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You should try it. Likely it will be the best ham u ever had. I hate store bought ones cause they are always a little water logged.. The one I did was perfection.
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10-30-2012, 08:13 AM | #9 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I love seeing your hams every year but I think I'd love to eat them even more. :thumbup:
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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10-30-2012, 09:25 AM | #10 |
is one Smokin' Farker
Join Date: 03-29-10
Location: Buffalo, NY
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O-M-F'in-G! I would love to get my hands on a Phrasty ham! Some of the best pron on this forum!
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10-30-2012, 09:34 AM | #11 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year. Any particular reason for deboning the cuts? Is it for slicing purposes?
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10-30-2012, 10:06 AM | #12 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Thanks guys! Here are a couple sliced up shots:
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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10-30-2012, 04:37 PM | #13 | ||
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Thanks guys!
Quote:
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 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go. Hope this helps. Quote:
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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10-30-2012, 05:19 PM | #15 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks great! I just picked up a couple of butts to give this a try!
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