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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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11-28-2013, 11:33 AM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Ham is done and it's Tasty Too! Pr0n
I started a 20lb fresh ham in a brine consisting of the following ingredients.
3 Gallons Water 4.5 Cups Kosher Salt 6 Cups Dark Brown Sugar 4.5 Oz's Pink Salt Into a 5 Gallon Home Depot Bucket Sterilized Trimmed off the skin and injected it with about 3 cups of the brine, particularly around the bone after I removed the Ache Bone. I left the Shank intact. Into the brine while I went off to France. When I returned 15 days later I removed it from the brine rinsed with fresh clear water and dried it off and put it back in the walk-in to chill and develop a nice pellicle for the smoke to adhere to. Rubbed her down with some yellow mustard and coated it with Santa Maria Seasoning from our good friends at Oakridge BBQ. Popped it onto my Kamado set-up indirect at 275 With Jack Daniels Whiskey Barrel Chips for smoke and a drip pan for some Redeye gravy. It looked lonely so I introduced it to a naked fatty to keep it company. The crumbled fatty later went into Brother Wampus's famous Peach Bourbon Smoked Beans. Thanks again Wampus. 4 hours in she started looking tasty, I made up a mop of Apple Cider, Apple Cider Vinegar, and Worcestershire Sauce to keep her from drying out too fast. Once the IT reached 160 I pulled her off and scored the fatcap so the glaze would seep in and hold. The glaze was 2 cups of Brown Sugar, 1/2 cup white Karo Syrup, 1/2 Cup Sue Bee Honey, 2 Tablespoons of Colemans Dry Mustard, and 2 Cups of old #7 Jack Daniels Sour Mash. Brought everything to a low roil and whisked it all up and set it aside to cool while I sliced a fresh Pineapple and some Maraschino Cherries. And back to the smoker to finish off at an internal temperature of 170 degrees. Rested on the counter. Happy Thanksgiving to all and thanks for lookin, and I'll keep on Cookin! Jed
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11-28-2013, 11:38 AM | #2 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Happy Thanksgiving Jed! It looks like you and your family will be all smiles...nice ham.
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11-28-2013, 11:40 AM | #3 |
On the road to being a farker
Join Date: 11-05-13
Location: Backyard, MO
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That looks fantastic! Did you use the colored toothpicks intentionally?
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11-28-2013, 11:44 AM | #4 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
Jed
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11-28-2013, 11:46 AM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phark yes!
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11-28-2013, 11:49 AM | #6 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Damn now that's a fine lookin ham brother
I can only imagine the flavor! (wipes up drool off the table)
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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11-28-2013, 11:53 AM | #7 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Dude, that's insane!
I'd pay to lick the drip pan...speaking of which...what did you do with that?
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-28-2013, 11:55 AM | #8 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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fatabouls
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11-28-2013, 11:55 AM | #9 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That sure does look like its gonna be mighty tasty
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-28-2013, 12:00 PM | #10 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Oh yessir please sir!
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11-28-2013, 12:02 PM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That looks great, Jed!
Oh... And... Naked Fatties Rock! Happy Thanksgiving!
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11-28-2013, 12:11 PM | #12 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Redeye Gravy, of course!
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11-28-2013, 12:19 PM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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What is the ache bone and wont injecting it with that brine make it really salty. Is 15 days the normal time needed in brine BTW that looks absolutely awesome
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11-28-2013, 12:41 PM | #14 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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It's a small piece of bone in front of the ball joint that the shank attaches to. There is a slight risk of the joint breaking down and contaminating the meat nearby. The best way to eliminate that is simply to remove it exposing the ball end of the shank. The brine does not taste salty and being away for 2 weeks I had to trust that the cure would preserve everything which it did beautifully. Last ham I did at Easter was only brined a week which produced inconsistent results. Some of the meat was a hamier color if you will. Thanks For Looking George. Happy Thanksgiving too!
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11-28-2013, 01:59 PM | #15 |
On the road to being a farker
Join Date: 11-05-13
Location: Backyard, MO
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If we asked politely would you share sliced photos later? I'm a little tired of looking at turkey. :)
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