Thanksgiving feast. Pron heavy

samfsu · Nov 22, 2012

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!!

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JazzyBadger · Nov 22, 2012

Looks delicious.

Big George's BBQ · Nov 22, 2012

Great job That was a feast

Bonewagon · Nov 22, 2012

Very nice!

samfsu · Nov 22, 2012

Thanks all

buccaneer · Nov 22, 2012

great gathering too!

fantomlord · Nov 22, 2012

they both look great!

was that a dry cure on the ham?

code3rrt · Nov 22, 2012

Wow, nice crowd, gotta love it.

How much liquid in the ham brine?

samfsu · Nov 22, 2012

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.

BobM · Nov 22, 2012

Nice feast, great job! :thumb:

samfsu · Nov 22, 2012

Shoot forgot the most important cure ingredient.
2 ounces of instacure #1 (pink salt)

fantomlord · Nov 22, 2012

samfsu said:
Shoot forgot the most important cure ingredient.
2 ounces of instacure #1 (pink salt)

I was wondering about that...

samfsu · Nov 22, 2012

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

fantomlord · Nov 23, 2012

samfsu said:
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...

Badgeman · Nov 23, 2012

Nice job! I'm thinking of tackling a ham but have to learn more about it first.

samfsu · Nov 23, 2012

Badgeman said:
Nice job! I'm thinking of tackling a ham but have to learn more about it first.

It is really easy. Let me know if you have any questions.

Thanksgiving feast. Pron heavy

samfsu

is one Smokin' Farker

JazzyBadger

Quintessential Chatty Farker

Big George's BBQ

somebody shut me the fark up.

Bonewagon

Babbling Farker

samfsu

is one Smokin' Farker

buccaneer

somebody shut me the fark up.

fantomlord

is Blowin Smoke!

code3rrt

Babbling Farker

samfsu

is one Smokin' Farker

BobM

Babbling Farker

samfsu

is one Smokin' Farker

fantomlord

is Blowin Smoke!

samfsu

is one Smokin' Farker

fantomlord

is Blowin Smoke!

Badgeman

Knows what a fatty is.

samfsu

is one Smokin' Farker

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