• Big Xmas Ham Smoke for 2011 **Pr0n0graphic**

Phrasty · 12-27-2011, 12:44 AM

Hey everyone! Season's Greetings and a merry Christmas to you all!

So it was that time of year again. I'm always so damn busy cooking for the Christmas and this year was no different. Kicked off the season with about 200 pounds of shoulder and leg hams that I cured and smoke to sell. The process went quite smooth this year so I have to give thanks for that! It was a LOT of work though. Here's how it all went down...

Skip back 2 weeks. I ordered 3 cases of pork... 2 cases of shoulders and a case of legs.

I mixed up about 10 gallons of brine for the whole ordeal.

I deboned all the shoulders and removed the hip bone from the legs and injected the brine and poured more in the container and they all went for a 2 week sleep in the fridge to cure.

Some of the hams were pretty big and I had gotten some orders for smaller ones so I halved 2 of the 20 lbers into 10 lbers.

In the midst of it all a client requested hers early so I had to do a single one a little ahead of time at the last minute (all nighter) but it was ok cuz they were already fully cured by then. So I did it up plain for her to glaze herself later. Was a beautiful 20 lber:

here it is ready to go:

OK... back to the shoulder ham prep, I trussed them all up:

Time for the smoker:

Temp on the money!

A couple hours of lychee smoke later they were ready for the glaze:

**Side note: What you guys know about stick charcoal?

I order these from my coal man for my stickburner... (the jamaican public not too used to a heavy smoke so I use some coal as a buffer sometimes!

Hit em with the mustard:

Then the spiced Brown sugar (a few were pepper corned):

Then back on the smoker to finish off:

And when they hit 155˚ I took em all off and rested in foil pans and foiled for delivery:

MAN these were an awesome batch of hams this year! I have been getting calls with rave reviews! I already have orders for next year and will be getting one off orders throughout the year for more so I assume people were more than happy with the results!

Thanks for looking guys!
Cheers

Sean "Puffy" Coals · 12-27-2011, 12:56 AM

Holy carp! I'll be salivating for a week!

AustinKnight · 12-27-2011, 01:07 AM

Man you did good

THx for sharing !

Phrasty · 12-27-2011, 02:01 AM

Thanks a lot guys...

Here are the other 3 threads for the rest of my 2011 Christmas Smokefest if you're interested! :Thumb:
Day 2
Day 3
Day 4

Phubar · 12-27-2011, 02:42 AM

And I have to open these other threads too!?....

You've been working it Brother Ph.!

N8man · 12-27-2011, 02:57 AM

Stellar!!!

bigabyte · 12-27-2011, 04:00 AM

Unbelievable!

What a bonanza!

Black Dog BBQ · 12-27-2011, 06:17 AM

I'm a convert dude! I did 2 shoulders based on one of your previous posts and the folks here loved them. Thanks!

bluetang · 12-27-2011, 06:30 AM

Totally gorgeous!

Will32Rod · 12-27-2011, 06:37 AM

Those are works of art. Out of the park!
Very, very nice job.

accuseal · 12-27-2011, 06:44 AM

Thanks for the great post. Awesome pictures. When do we eat?

Sent from my SCH-I905 using Tapatalk

Gore · 12-27-2011, 08:50 AM

Absolutely beautiful!

southernstyle · 12-27-2011, 08:58 AM

simply amazing

Phrasty · 12-27-2011, 09:06 AM

Thanks guys!

jdoughboy · 12-27-2011, 09:12 AM

Amazing!!!!I hit those 3 times!!!!

12-27-2011, 12:44 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	• Big Xmas Ham Smoke for 2011 Pr0n0graphic Hey everyone! Season's Greetings and a merry Christmas to you all! So it was that time of year again. I'm always so damn busy cooking for the Christmas and this year was no different. Kicked off the season with about 200 pounds of shoulder and leg hams that I cured and smoke to sell. The process went quite smooth this year so I have to give thanks for that! It was a LOT of work though. Here's how it all went down... Skip back 2 weeks. I ordered 3 cases of pork... 2 cases of shoulders and a case of legs. I mixed up about 10 gallons of brine for the whole ordeal. I deboned all the shoulders and removed the hip bone from the legs and injected the brine and poured more in the container and they all went for a 2 week sleep in the fridge to cure. Some of the hams were pretty big and I had gotten some orders for smaller ones so I halved 2 of the 20 lbers into 10 lbers. In the midst of it all a client requested hers early so I had to do a single one a little ahead of time at the last minute (all nighter) but it was ok cuz they were already fully cured by then. So I did it up plain for her to glaze herself later. Was a beautiful 20 lber: here it is ready to go: OK... back to the shoulder ham prep, I trussed them all up: Time for the smoker: Temp on the money! A couple hours of lychee smoke later they were ready for the glaze: *Side note: What you guys know about stick charcoal? I order these from my coal man for my stickburner... (the jamaican public not too used to a heavy smoke so I use some coal as a buffer sometimes! Hit em with the mustard: Then the spiced Brown sugar (a few were pepper corned): Then back on the smoker to finish off: And when they hit 155˚ I took em all off and rested in foil pans and foiled for delivery: MAN these were an awesome batch of hams this year! I have been getting calls with rave reviews! I already have orders for next year and will be getting one off orders throughout the year for more so I assume people were more than happy with the results! Thanks for looking guys! 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

12-27-2011, 12:56 AM	#2
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	Holy carp! I'll be salivating for a week! __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

12-27-2011, 01:07 AM	#3
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Man you did goodTHx for sharing ! __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

12-27-2011, 02:01 AM	#4
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Thanks a lot guys... Here are the other 3 threads for the rest of my 2011 Christmas Smokefest if you're interested! :Thumb: Day 2 Day 3 Day 4 __________________ 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

12-27-2011, 02:42 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	And I have to open these other threads too!?.... You've been working it Brother Ph.! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

12-27-2011, 02:57 AM	#6
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Stellar!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

12-27-2011, 04:00 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Unbelievable! What a bonanza! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-27-2011, 06:17 AM	#8
Black Dog BBQ is one Smokin' Farker Join Date: 11-15-10 Location: Burkburnett, TX	I'm a convert dude! I did 2 shoulders based on one of your previous posts and the folks here loved them. Thanks! __________________ BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser

12-27-2011, 06:30 AM	#9
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Totally gorgeous! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-27-2011, 06:37 AM	#10
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas	Those are works of art. Out of the park! Very, very nice job.

12-27-2011, 06:44 AM	#11
accuseal On the road to being a farker Join Date: 08-17-11 Location: Strongsville, Ohio	Thanks for the great post. Awesome pictures. When do we eat? Sent from my SCH-I905 using Tapatalk __________________ [SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE] Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser CBJ

12-27-2011, 08:50 AM	#12
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Absolutely beautiful! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-27-2011, 08:58 AM	#13
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	simply amazing __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

12-27-2011, 09:06 AM	#14
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Thanks guys! __________________ 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

12-27-2011, 09:12 AM	#15
jdoughboy On the road to being a farker Join Date: 01-10-10 Location: peoria,il	Amazing!!!!I hit those 3 times!!!!

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