|
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. |
|
Thread Tools |
02-28-2013, 03:35 PM | #1 |
Got Wood.
Join Date: 09-03-12
Location: Des Moines, IA
|
Ham in progress
I am making a ham for easter time. I ordered a berkshire ham and a belly this week from a local producer. I picked them up today, and to my surprise the belly was 12lbs and the ham weighed in at a whopping 30lbs. This bugger is huge! The hogs were slaughtered last night. I was told they were oinking and pooping yesterday. It doesn't get much fresher than that.
I started last night by making the brine cure solution and cooling it off over night. I am planning to use the dizzy pig recipie. Here are the dry ingredients to be mixed with 30 cups of water. I boiled 16 cups of the water and mixed in the dry ingredients. Then I put that in my food bucket with 14 cups of cold water. The bucket then went outside in the snow to cool off. The ham and belly on the ride home. I'm not anywhere near a good photographer. There is a lot of optical illusions happening to make the ham look smaller. The belly is sitting up 4 inches off the floor and you can't see the face of the ham. Tonight I'll get more pics of the ham while I'm getting ready to cure it. My plan is to inject it and cure it for 10 days. Then cold smoke it a few evenings and maybe overnight. I'm not sure how to know when it's been cold smoked enough. I'm guessing it'll look right at a certain point. Then I'll let it sit a couple days and cook it up in the smoker and glaze it at the end. I'll keep posting updates as progress happens! |
2 members found this post helpful. |
Thanks from:---> |
02-28-2013, 03:38 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
I have been thinking seriously of curing both cuts so will be following this thread closely.
Great looking meat.
__________________
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 |
|
02-28-2013, 04:08 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Can't get any fresher than that....
Keep us updated on the process... |
|
02-28-2013, 04:08 PM | #4 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
|
nice..doesn't get any fresher than that... will keep glued.. want to see the finished product!
__________________
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
|
02-28-2013, 04:10 PM | #5 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
I am watching this with interest
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
|
02-28-2013, 06:28 PM | #6 | |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
|
Quote:
My grandpa used to smoke hams for about 4 days........I usually go the 8 to 10 hour mark just because my set up takes some attention on my part and I am not going to stay up all night with a ham...........at least not once I passed 40. Good luck! Hope it turns out better than you hope.
__________________
FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
|
|
Thanks from:---> |
02-28-2013, 06:35 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
|
Lookin good.Keep us posted.I have only done the old time cure,smoke,hang method for country ham.I am anxious to see how the fast track liquid brine does.
|
|
02-28-2013, 06:38 PM | #8 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
|
Sweet! Curing a ham is high on my list to do, looking forward to seeing the final product.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
|
02-28-2013, 07:53 PM | #9 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
|
I've had good luck pumping the hams with the brine to make sure the cure is through and through, especially around the bone. Never done a 30 pounder though. Just a bunch of 20's. keep the pics coming!! Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
|
02-28-2013, 08:56 PM | #10 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
|
Gonna be awesome
__________________
PBC---Weber Kettle |
|
02-28-2013, 09:06 PM | #11 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
|
Great looking start. Where did you pick this up from? I want to get a belly and do some bacon.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
|
02-28-2013, 09:13 PM | #12 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
Lookin' forward to seeing this progress......one of those items on my "to try" list.
KC
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
02-28-2013, 10:09 PM | #13 |
Got Wood.
Join Date: 09-03-12
Location: Des Moines, IA
|
I got the ham in the brine cure solution this evening. Here are some pics of the process.
For those not lucky enough to have snow. Here is a pic of the brine solution yesterday cooling off outside These are some pics of the ham out of the cyrovac. After unwrapping, it was time to remove the thick layer of fat. I didn't know how to do it so I cut out a large square then worked my way around. The fat is mostly all removed. Time to inject it. I injected about 10 full pumps, a lot of it along the bone. Here is my first shot at filling the bucket. It wasn't full all the way. Time to make another batch of cure solution. It's full! I didn't take a pic of the 3rd batch of solution Here it is in the fridge sitting next to the belly. I had to add another shelf to make it not bow as much. It's pretty heavy! Here is the bag of trimmed fat that is waiting to be turned into lard. I'm not good at words but I can take pics, when I remember. I'll keep updating as the process moves along! |
|
Thanks from: ---> |
02-28-2013, 10:12 PM | #14 | |
Got Wood.
Join Date: 09-03-12
Location: Des Moines, IA
|
Quote:
I can't find cheaper bellies at my local butcher so I get the berkshire bellies from Eden Farms since they are the same price. |
|
|
03-01-2013, 01:10 AM | #15 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
|
Outstanding! When I cold smoke bacon, I go for 12hr smokes over 5 days, this builds up a nice flavour profile and a gorgeous silky, reddish/orange colour.
__________________
Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun |
|
Thanks from:---> |
|
|