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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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12-08-2011, 11:08 PM | #1 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Talk to me like I'm 3 - Gotta have it...Black Pepper Smoked Ham
The Black Pepper Smoked Ham Recipe looks INCREDIBLE!
I tried to understand the two threads, but I am kinda at a loss regarding the process from start to finish (Including smoking times and temps). What are the exact steps for making this? I gotta have it on my Christmas table. I'm gonna gag if I have to eat another spiral sliced "Normal" ham. Help a starving (Well, okay...that's a stretch), brother out. |
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12-08-2011, 11:16 PM | #2 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Sup Brother... Here's a great base to start from.
For a 12-15lb ham use: 1 Gallon Water 1.5 cup Kosher Salt 2 cup Brown Sugar 1.5 oz Cure #1 (Pink salt) That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 1.5-2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it, roll in coarse fresh ground black pepper then smoke @ 250-275 until an IT of 155˚ & there you go. Cheers
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Thanks from: ---> |
12-08-2011, 11:35 PM | #3 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Thanks for the help.
Couple questions if I may: I've never seen or used pink salt. Do all grocery stores carry it or is it a specialty item? Ie..where do you buy it? Where do you find a 12-15 pound butt? I don't think I've ever seen one that big?..xcept on Kim Kar......whatever. |
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12-08-2011, 11:44 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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You can see if a local butcher has pink salt - also called Instacure #1 or Prague Powder. There are many online resources as well - http://www.sausagemaker.com/, http://www.butcher-packer.com/, even Amazon.
You may also find it in specialty stores, but it's doubtful you'll find it in a grocery store. You can use a fresh ham - comes from the hindquarter. I think in Phrasty's other ham thread he was using a butt as a tester for a new recipe rather than commit a whole ham to an experiment.
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12-08-2011, 11:57 PM | #5 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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You can use any size butt you'd like. I just use a 15 lb butt per gallon of brine... Its more as a reference... so If you have a 8 lb butt use about half a gallon of brine/cure. The crucial thing is to make sure that the meat is totally submerged.
And btw... I love butt hams. They are sometimes called "Cottage Hams". However a true cottage ham is the butt trimmed to just the money muscle (neck muscle at the top of the butt). I just debone mine and tie the whole thing up nice and tight. 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 |
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12-09-2011, 12:14 AM | #6 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Just bought the cure online....the adventure begins.
Phartsy, just out of curiousity, could you use a pork loin for this recipe? Would that work? |
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12-09-2011, 12:16 AM | #7 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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You would end up with something closer to Canadian Bacon.
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12-09-2011, 12:21 AM | #8 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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12-09-2011, 12:55 AM | #9 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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It's the same process. The difference would be the salt to sugar ratio. This style of ham is "usually" sweeter while bacons are usually saltier IMO.
__________________
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 |
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12-09-2011, 04:39 AM | #10 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
That's another one hooked Phrasty! What's that... about a dozen this year! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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12-09-2011, 04:50 AM | #11 |
Knows what a fatty is.
Join Date: 11-14-11
Location: eugene, oregon
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Do you leave the ham in the fridge while it is in the brine or is it just stored in a cool dark place...basement or cellar?
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12-09-2011, 05:06 AM | #12 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Fridge...it's pork.
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Hold my dang beer... |
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12-09-2011, 07:09 AM | #13 |
Knows what a fatty is.
Join Date: 11-14-11
Location: eugene, oregon
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12-09-2011, 08:18 AM | #14 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Yeah you definitely want to keep this in the fridge. Ideal temps are between 35-40˚.
Too cold and the curing process slows down. Too warm and you're in the danger zone. 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 |
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12-09-2011, 09:00 AM | #15 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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thanks phrasty!
i'm in the gathering stage for a ham currently myself. got the prague #1, some pickling spice, plenty of rubs and whatnot to choose from. could you tell me what the seasoned sugar recipe was in PT#2?
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