• Big Xmas Ham Smoke for 2011 **Pr0n0graphic**

Phrasty · 12-27-2011, 12:44 AM

Hey everyone! Season's Greetings and a merry Christmas to you all!

So it was that time of year again. I'm always so damn busy cooking for the Christmas and this year was no different. Kicked off the season with about 200 pounds of shoulder and leg hams that I cured and smoke to sell. The process went quite smooth this year so I have to give thanks for that! It was a LOT of work though. Here's how it all went down...

Skip back 2 weeks. I ordered 3 cases of pork... 2 cases of shoulders and a case of legs.

I mixed up about 10 gallons of brine for the whole ordeal.

I deboned all the shoulders and removed the hip bone from the legs and injected the brine and poured more in the container and they all went for a 2 week sleep in the fridge to cure.

Some of the hams were pretty big and I had gotten some orders for smaller ones so I halved 2 of the 20 lbers into 10 lbers.

In the midst of it all a client requested hers early so I had to do a single one a little ahead of time at the last minute (all nighter) but it was ok cuz they were already fully cured by then. So I did it up plain for her to glaze herself later. Was a beautiful 20 lber:

here it is ready to go:

OK... back to the shoulder ham prep, I trussed them all up:

Time for the smoker:

Temp on the money!

A couple hours of lychee smoke later they were ready for the glaze:

**Side note: What you guys know about stick charcoal?

I order these from my coal man for my stickburner... (the jamaican public not too used to a heavy smoke so I use some coal as a buffer sometimes!

Hit em with the mustard:

Then the spiced Brown sugar (a few were pepper corned):

Then back on the smoker to finish off:

And when they hit 155˚ I took em all off and rested in foil pans and foiled for delivery:

MAN these were an awesome batch of hams this year! I have been getting calls with rave reviews! I already have orders for next year and will be getting one off orders throughout the year for more so I assume people were more than happy with the results!

Thanks for looking guys!
Cheers

Sean "Puffy" Coals · 12-27-2011, 12:56 AM

Holy carp! I'll be salivating for a week!

AustinKnight · 12-27-2011, 01:07 AM

Man you did good

THx for sharing !

Phrasty · 12-27-2011, 02:01 AM

Thanks a lot guys...

Here are the other 3 threads for the rest of my 2011 Christmas Smokefest if you're interested! :Thumb:
Day 2
Day 3
Day 4

Phubar · 12-27-2011, 02:42 AM

And I have to open these other threads too!?....

You've been working it Brother Ph.!

N8man · 12-27-2011, 02:57 AM

Stellar!!!

bigabyte · 12-27-2011, 04:00 AM

Unbelievable!

What a bonanza!

Black Dog BBQ · 12-27-2011, 06:17 AM

I'm a convert dude! I did 2 shoulders based on one of your previous posts and the folks here loved them. Thanks!

bluetang · 12-27-2011, 06:30 AM

Totally gorgeous!

Will32Rod · 12-27-2011, 06:37 AM

Those are works of art. Out of the park!
Very, very nice job.

accuseal · 12-27-2011, 06:44 AM

Thanks for the great post. Awesome pictures. When do we eat?

Sent from my SCH-I905 using Tapatalk

Gore · 12-27-2011, 08:50 AM

Absolutely beautiful!

southernstyle · 12-27-2011, 08:58 AM

simply amazing

Phrasty · 12-27-2011, 09:06 AM

Thanks guys!

jdoughboy · 12-27-2011, 09:12 AM

Amazing!!!!I hit those 3 times!!!!

12-27-2011, 12:44 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	• Big Xmas Ham Smoke for 2011 Pr0n0graphic Hey everyone! Season's Greetings and a merry Christmas to you all! So it was that time of year again. I'm always so damn busy cooking for the Christmas and this year was no different. Kicked off the season with about 200 pounds of shoulder and leg hams that I cured and smoke to sell. The process went quite smooth this year so I have to give thanks for that! It was a LOT of work though. Here's how it all went down... Skip back 2 weeks. I ordered 3 cases of pork... 2 cases of shoulders and a case of legs. I mixed up about 10 gallons of brine for the whole ordeal. I deboned all the shoulders and removed the hip bone from the legs and injected the brine and poured more in the container and they all went for a 2 week sleep in the fridge to cure. Some of the hams were pretty big and I had gotten some orders for smaller ones so I halved 2 of the 20 lbers into 10 lbers. In the midst of it all a client requested hers early so I had to do a single one a little ahead of time at the last minute (all nighter) but it was ok cuz they were already fully cured by then. So I did it up plain for her to glaze herself later. Was a beautiful 20 lber: here it is ready to go: OK... back to the shoulder ham prep, I trussed them all up: Time for the smoker: Temp on the money! A couple hours of lychee smoke later they were ready for the glaze: *Side note: What you guys know about stick charcoal? I order these from my coal man for my stickburner... (the jamaican public not too used to a heavy smoke so I use some coal as a buffer sometimes! Hit em with the mustard: Then the spiced Brown sugar (a few were pepper corned): Then back on the smoker to finish off: And when they hit 155˚ I took em all off and rested in foil pans and foiled for delivery: MAN these were an awesome batch of hams this year! I have been getting calls with rave reviews! I already have orders for next year and will be getting one off orders throughout the year for more so I assume people were more than happy with the results! Thanks for looking guys! 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

12-27-2011, 12:56 AM	#2
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	Holy carp! I'll be salivating for a week! __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."

12-27-2011, 01:07 AM	#3
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Man you did goodTHx for sharing ! __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

12-27-2011, 02:01 AM	#4
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Thanks a lot guys... Here are the other 3 threads for the rest of my 2011 Christmas Smokefest if you're interested! :Thumb: Day 2 Day 3 Day 4 __________________ 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

12-27-2011, 02:42 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	And I have to open these other threads too!?.... You've been working it Brother Ph.! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

12-27-2011, 02:57 AM	#6
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	Stellar!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

12-27-2011, 04:00 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Unbelievable! What a bonanza! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-27-2011, 06:17 AM	#8
Black Dog BBQ is one Smokin' Farker Join Date: 11-15-10 Location: Burkburnett, TX Downloads: 0 Uploads: 0	I'm a convert dude! I did 2 shoulders based on one of your previous posts and the folks here loved them. Thanks! __________________ BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser

12-27-2011, 06:30 AM	#9
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Totally gorgeous! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-27-2011, 06:37 AM	#10
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas Downloads: 0 Uploads: 0	Those are works of art. Out of the park! Very, very nice job.

12-27-2011, 06:44 AM	#11
accuseal On the road to being a farker Join Date: 08-17-11 Location: Strongsville, Ohio Downloads: 0 Uploads: 0	Thanks for the great post. Awesome pictures. When do we eat? Sent from my SCH-I905 using Tapatalk __________________ RUB-A-RIB-RIB BBQ Two Modified WSM 22, iQue 110, CyberQ, Weber Gasser CBJ

12-27-2011, 08:50 AM	#12
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Absolutely beautiful! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

12-27-2011, 08:58 AM	#13
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	simply amazing __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

12-27-2011, 09:06 AM	#14
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Thanks guys! __________________ 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

12-27-2011, 09:12 AM	#15
jdoughboy On the road to being a farker Join Date: 01-10-10 Location: peoria,il Downloads: 0 Uploads: 0	Amazing!!!!I hit those 3 times!!!!

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