• Black Pepper Smoked Ham

Phrasty · 11-30-2011, 12:50 AM

Hey everyone. Been working on a black pepper home cured ham, and I finally got time to smoke a tester. Got a small 3 lb boneless shoulder and put it in my brine for 2+ days and rolled it in fresh cracked black pepper! I'm not a HUGE black pepper man but damn it tastes pretty darn good! Here are the pics:

Here's the boneless shoulder:

In the brine:

I took it out the brine & patted it dry. Then I tied it up & rolled in the freshly cracked coarse black pepper and returned it to the fridge for a couple hours to dry off:

And on to the smoker with some lychee wood for smoke:

Pulled it off at 155˚

... and rested:

Sliced:

Man this was good! A keeper for sure! Thanks for looking...
Cheers

TIMMAY · 11-30-2011, 01:53 AM

Man that looks good!

Phubar · 11-30-2011, 02:11 AM

Dang...

fedex · 11-30-2011, 02:31 AM

Awesome job, I got to give that a try.

bluetang · 11-30-2011, 06:48 AM

Lookin dang fine!

JONESY · 11-30-2011, 06:56 AM

Looks awesome, I would love the recipe and process, if possible.

Sly-one · 11-30-2011, 08:35 AM

And yet another Phrasty triumph!

scp · 11-30-2011, 08:40 AM

Quote:

Originally Posted by JONESY

Looks awesome, I would love the recipe and process, if possible.

Do tell!! Always looking for something new to try

smokeyw · 11-30-2011, 08:47 AM

That looks awesome!! I would love to hear what was in the brine.

SKA BBQ · 11-30-2011, 09:00 AM

Brine recipe? Might do this for Christmas dinner.

boogiesnap · 11-30-2011, 09:01 AM

excellent work! beautiful color.

Bbq Bubba · 11-30-2011, 09:03 AM

Outstanding!

fingerlickin' · 11-30-2011, 09:41 AM

I'll bet that's good fried up on a sammy!

x5 on the brine recipe.

gtr · 11-30-2011, 09:52 AM

That is seriously inspirational. I've been buying pepper rind hams and doing the double smoke thing with 'em. I will be doing this - soon!

(at least as soon as my family gets over the ham we've been eating for the past week

)

Mister Bob · 11-30-2011, 09:57 AM

That looks delicious!

11-30-2011, 12:50 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	• Black Pepper Smoked Ham Hey everyone. Been working on a black pepper home cured ham, and I finally got time to smoke a tester. Got a small 3 lb boneless shoulder and put it in my brine for 2+ days and rolled it in fresh cracked black pepper! I'm not a HUGE black pepper man but damn it tastes pretty darn good! Here are the pics: Here's the boneless shoulder: In the brine: I took it out the brine & patted it dry. Then I tied it up & rolled in the freshly cracked coarse black pepper and returned it to the fridge for a couple hours to dry off: And on to the smoker with some lychee wood for smoke: Pulled it off at 155˚ ... and rested: Sliced: Man this was good! A keeper for sure! Thanks for looking... 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 Last edited by Phrasty; 11-30-2011 at 01:08 AM..

11-30-2011, 02:11 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Dang... __________________ -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

11-30-2011, 02:31 AM	#4
fedex Full Fledged Farker Join Date: 06-21-10 Location: Cypress, CA	Awesome job, I got to give that a try. __________________ UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962

11-30-2011, 06:48 AM	#5
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Lookin dang fine! __________________ 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!

11-30-2011, 06:56 AM	#6
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI	Looks awesome, I would love the recipe and process, if possible. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

11-30-2011, 01:53 AM	#2
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Sugar Hill, GA	Man that looks good!

11-30-2011, 08:35 AM	#7
Sly-one Full Fledged Farker Join Date: 09-15-11 Location: Nocatee, Fl	And yet another Phrasty triumph! __________________ Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty.

11-30-2011, 08:47 AM	#9
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	That looks awesome!! I would love to hear what was in the brine. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

11-30-2011, 09:00 AM	#10
SKA BBQ Got Wood. Join Date: 10-29-11 Location: GATINEAU	Brine recipe? Might do this for Christmas dinner.

11-30-2011, 09:01 AM	#11
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	excellent work! beautiful color. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

11-30-2011, 09:03 AM	#12
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

11-30-2011, 09:41 AM	#13
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I'll bet that's good fried up on a sammy! x5 on the brine recipe.

11-30-2011, 09:52 AM	#14
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	That is seriously inspirational. I've been buying pepper rind hams and doing the double smoke thing with 'em. I will be doing this - soon! (at least as soon as my family gets over the ham we've been eating for the past week ) __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

11-30-2011, 09:57 AM	#15
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	That looks delicious! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

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