Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 05-22-2011, 08:59 AM   #1
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC
Default Home Brined and Smoked Ham (1st try) and Pastrami too!

G'Day Bruces'

I just made my first ham ! And I'm reasonably happy with the results. And due to a post from Little Tiger in Sydney, I also decided to smoke some Corned Beef roughly to ThirdEye's method on his blog. On the whole, it was a big job, but sooooooo satisfying!

First... the Leg of Pork!

The brine injection...

Then the leg of pork in the brine, with Thyme, and off to the fridge for 6.2 days...

After extracting from the brine, it went uncovered into the fridge for a day to try and get a pellicule.

Oh.. one thing. The usual thing in the US is to remove the rind before brining and smoking. Here in Australia, it seems most full leg hams have the rind on, so I left it on. When slicing, you pull the rind back, slice the ham, and when you've sliced enough, you pull the rind back over and wrap in a vinegared muslin cloth, which keeps the whole ham fresh for an extended time... like a few weeks at least. (just in case you're wondering)

Anyway, while that was brining, there was a thread discussing corned beef, which lead me to buy an entire corned Silverside to smoke.

Now, if you brine and smoke a brisket, you can call it Pastrami. If you brine and smoke a Silverside, I'm not sure you can call it that. Although it's great, it just does not have the texture of a nice brisket pastrami which has a much finer grain. Still it was good.. so here it goes..

The Corned silverside was soaked in water for 2 days and then I coated it in the toasted and pounded pepper and coriander mix with some kashmiri chili powder.

You can see I had to cut it in 2 parts... You will see why later.

Into 2 pans...

And onto the smoker with the ham first.. this was some hours before...

And later on... the Pastrami..

I was running at about 250F with Lump and Peach wood. You can see I've got a very small offset.... I need some bigger kit, for sure!

The pastrami... OK, Smoked Corned Silverside... cooked really fast and I had to take it off in about 4 hours and it was at 200F!

Oh, yeah... I foiled it... Thirdeye's modded wet recipe!

The ham took a LOT longer, and I didn't foil it at all. With the recipe I used, I took it up to 155F, then took it off the heat, foiled and rested in a cooler for a few hours before refrigerating. In retrospect, maybe I should have foiled it to keep in a little more moisture. But still was awesome.

Anyway, the next day, I had to go and see my Parants in a 3 1/2 hour drive North. I put the ham and 1 of the corned beef pastramis in a cooler for the trip.

Here's the ham on arrival.

And being sliced by my Mother

And served with the Pastrami

And my kids with the spread!

And my plate..

Just in case you want to know.

Almost everything on the plate is from home. I smoked the ham and the corned beef. My mum made the bread. My Mum also made the Camembert Cheese (yessir!).... All the salad ingredients came from the garden, including the potatoes and the beetroot.

The only thing not not from the garden was the Avocado!

Well, the entire spread was awesome and this was probably the best lunch I've ever had, given where it all came from.

Sorry for being so long winded though. I hope you read this far.


SmokinAussie is offline   Reply With Quote

Old 05-22-2011, 11:16 AM   #2
Paulie G.
is one Smokin' Farker
Paulie G.'s Avatar
Join Date: 08-07-06
Location: Bluffton, SC

Looks like a great time was had by all Bill.
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
Paulie G. is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 11:25 AM   #3
somebody shut me the fark up.

bluetang's Avatar
Join Date: 08-06-10
Location: Stuart, Fl

Man, that is is awesome, from the smoke to the table. Killer, absolutely killer!
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 11:59 AM   #4
is one Smokin' Farker

woodbutcher1's Avatar
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan

Excellent presentation as usual Bill, fine looking family you got there. I like to dig into that grub for sure,everything looks marvelous.:clap 2:
Real Men Don't Drink Milk-----They Eat The Cow.

55 Gal. UDS
30 Gal. UDS
16 Gal. Mini. UDS
Maverick ET-732 & iQue - 110
woodbutcher1 is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 01:21 PM   #5
is Blowin Smoke!
Join Date: 12-31-09
Location: Hernando,MS

Great post.Food,family.....it gets no better.
Hoss is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 01:45 PM   #6
Mark Stanton
is one Smokin' Farker

Mark Stanton's Avatar
Join Date: 07-25-09
Location: Southside of Houston, Texas

Lookin Great! Looks like a good time
UDS with flat lid, Smokey Joe,
Mark Stanton is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 02:01 PM   #7
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

That looks terrific Bill, nice work on the ham and corned smoked silverside.

Why does your mum look to be almost the same age as you? Have you really lived that hard in your times?
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Old 05-22-2011, 03:11 PM   #8
somebody shut me the fark up.

Moose's Avatar
Join Date: 10-12-08
Location: Los Angeles, CA

Bill, absolutely outstanding spread on all fronts!
The Fun Never Stops at the BBQ Brethren Throwdowns
Big Red UDS/Small BGE/Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:

Moose is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 03:38 PM   #9
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Everything looks fantastic Bill!! What a great feast!
One quick question.... Will you adopt me please?
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Old 05-22-2011, 06:50 PM   #10
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

That is some fantastic looking eats there Bill!
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

bigabyte is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 07:22 PM   #11
is One Chatty Farker
wnkt's Avatar
Join Date: 06-08-06
Location: Upstate South Carolina

It all looks dang good!!
Chargriller Super Pro with a big ol rust hole and a mouse nest

The way I see it, every life is a pile of good things and bad things.... The good things don't always soften the bad things, and vice-versa, the bad things don't necessarily spoil the good things and make them unimportant.
Doctor Who
"Vincent and the Doctor" episode
wnkt is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 07:50 PM   #12
Babbling Farker
Join Date: 04-22-10

wow, what an excellent, home-made, meal.
[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:
boogiesnap is offline   Reply With Quote

Thanks from:--->
Old 05-22-2011, 09:15 PM   #13
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-17-10
Location: Pleasanton, Ca

Now that is a great presentation of some really good looking eats. I really love the family in the pics as well.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

martyleach is offline   Reply With Quote

Thanks from:--->
Old 05-23-2011, 02:10 AM   #14
Knows what a fatty is.
Join Date: 02-13-11
Location: sydney nsw

that looks like a nice light lunch.
tell us more about the bread.....i like to make my own as well.
did your beef taste like pastrami?
mine was silverside as well, but apparently any cut can be used to make pastrami.
Ltigar is offline   Reply With Quote

Old 05-23-2011, 02:28 AM   #15
is One Chatty Farker

R2Egg2Q's Avatar
Join Date: 08-15-10
Location: Pleasanton, CA

Really nice job Bill! Looks like a great meal and a great time with family!

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is offline   Reply With Quote

Thanks from:--->

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wet Brined Ham Question IamMadMan Q-talk 19 12-27-2011 02:07 AM
Cranberry brined smoked turkey Koopdaddy Q-talk 13 11-22-2010 07:47 AM
1st Ham ever smoked, Help Please ? hydramax Q-talk 5 01-06-2010 11:56 AM
Apple Brined Smoked Turkey adventurelarry Q-talk 18 08-06-2007 05:01 PM
Brined Fresh Ham - Take II ZILLA Q-talk 6 01-05-2006 10:05 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 03:48 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts