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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.


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Old 03-31-2012, 10:40 PM   #1
Phrasty
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Default • Yet Another 85 Lb Batch of Hams (Very Pr0nographic)

Hey Everyone... So a couple clients have been asking for more hams so I got enough orders together and bought a nice case of shoulders to cure up and sell. I cured the 2 legs off the 60 lb. pig I butchered the other day... I think they came out great. Smoked them up last night and delivered them today. Here's how it all went down.

Got the case of shoulders... about 70 lbs worth. I cleaned them up, de-boned them and injected for about a 2 week sleep in my brine/cure:






Injected


...and the legs from the 60lb roaster. These are gonna be sooo tender!




Bagged them up with the brine and off to the fridge they went...


Came out looking like this after just under 2 weeks.


Gave them an ice bath for a couple hours while I tied them up for the smoker:




Bin 1


Bin 2


I put them back in the fridge for a day then it was onto the smoker with lychee wood @ 250˚




When they hit about 130 I took them off to glaze. I Use mustard and a spiced sugar. It forms a great hard shell around the ham!






And back on the smoker till 155 ish...


And they're off! The SMELL!!! It was killing me.




And here they are all wrapped up for delivery!


It IS really true... Once you nail this down.. it's like bacon. You realize that the commercial stuff can NEVER come close to the "home made" hams that you can really put some "quality" into!

BTW I decided I was keeping one of the legs for myself. The last 3 batches I've made I have been unable to keep any... NOT this time!

Thanks for looking...
Cheers
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Old 03-31-2012, 10:45 PM   #2
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WOW... just WOW!
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Old 03-31-2012, 10:47 PM   #3
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Wow. Very nice. Going to be some happy Easter eating I am sure.
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Old 03-31-2012, 10:50 PM   #4
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Man that looks allsome
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Old 03-31-2012, 10:55 PM   #5
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Great looking hams, drrooolling as I look. LOL
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Old 03-31-2012, 11:02 PM   #6
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fanfarkingtastic!
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Old 03-31-2012, 11:51 PM   #7
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Great job Phrasty! Thanks for sharing.
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Old 03-31-2012, 11:58 PM   #8
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Thanks a lot guys!

Just cut into the one I'm slicing up to sell... very happy with how it looks. This was a 13lb shoulder.





Cheers
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Old 04-01-2012, 12:03 AM   #9
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That's a ton of tasty meat!
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Old 04-01-2012, 12:04 AM   #10
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It ain't right man, how good those look. If you gave up the goods on the brine and rub before somebody please show me where, if not, I will pay good money to find out.
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Old 04-01-2012, 02:56 AM   #11
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Drool...
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Old 04-01-2012, 03:02 AM   #12
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Man looks great!!

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Old 04-01-2012, 05:27 AM   #13
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*sigh*

You rule mon!
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Old 04-01-2012, 05:57 AM   #14
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sniff....s'alright...
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Old 04-01-2012, 07:05 AM   #15
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Looks awesome, I want one right now for breakfast. Do you always do the ice bath? Is that just pull some of the brine out?
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