• It's Ham Time again... - Page 2

Williefb · 10-30-2012, 09:12 PM

I've got some butts in the freezer. I'm going to give this a whirl!

Big slick · 11-01-2012, 08:32 AM

Quote:

Originally Posted by Phrasty

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 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go.

Hope this helps.

Thanks!!

JONESY · 11-01-2012, 10:42 AM

Awesome post, I love your ham posts. I typically find ham too salty for my tastes, can I use your recipe and down the amount of salt, or would I get into a spoilage issue.

cowgirl · 11-01-2012, 11:40 AM

Mmmmmm... Lookin' good Phrasty!!

Phrasty · 11-01-2012, 03:56 PM

Thanks guys!

Quote:

Originally Posted by fagesbp

What temp do you smoke ham at? I am going to try one here soon and if it's good I'll bust one out for the family at Thanksgiving.

They really are great. I smoke them at 275, glaze them at 130 and take them off at 155.

Quote:

Originally Posted by JONESY

Awesome post, I love your ham posts. I typically find ham too salty for my tastes, can I use your recipe and down the amount of salt, or would I get into a spoilage issue.

Try the recipe as is. I too don't like a salty ham and I've adjusted this to be a bit more sweet than salty ham. You can taste the brine before you cure the ham to get a feel of the sweet/salt balance.

Quote:

Originally Posted by Williefb

I've got some butts in the freezer. I'm going to give this a whirl!

Do it! If you want to try something a bit different do a search for my black peppered hams. Very nice stuff!

Quote:

Originally Posted by cowgirl

Mmmmmm... Lookin' good Phrasty!!

Thanks Jeanie!
Cheers

Boshizzle · 11-01-2012, 04:49 PM

Great looking pork!

Williefb · 11-02-2012, 06:51 PM

Where would I find this stuff? I'm not familiar with it.

1.5 oz Cure #1 (Pink salt)

gtr · 11-02-2012, 06:57 PM

Quote:

Originally Posted by Williefb

Where would I find this stuff? I'm not familiar with it.

1.5 oz Cure #1 (Pink salt)

Here is one place. It's where I get mine.

Moose · 11-02-2012, 08:24 PM

This is just beautiful awesome ham happiness:

Phrasty · 11-03-2012, 11:52 AM

Thanks again guys!

Cheers

Pitmaster T · 11-03-2012, 06:43 PM

So extremely valuable. I have been rolling around the end product in my head but didn't know how to get there. This has got to be incredible. I know where for a few cents more per pound I can get cases of deboned butts.

10-30-2012, 09:12 PM	#16
Williefb Got Wood. Join Date: 05-18-11 Location: Middle TN Downloads: 0 Uploads: 0	I've got some butts in the freezer. I'm going to give this a whirl! __________________ Willie

11-01-2012, 10:42 AM	#18
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI Downloads: 0 Uploads: 0	Awesome post, I love your ham posts. I typically find ham too salty for my tastes, can I use your recipe and down the amount of salt, or would I get into a spoilage issue. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

11-01-2012, 11:40 AM	#19
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Mmmmmm... Lookin' good Phrasty!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-01-2012, 04:49 PM	#21
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Great looking pork! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-02-2012, 06:51 PM	#22
Williefb Got Wood. Join Date: 05-18-11 Location: Middle TN Downloads: 0 Uploads: 0	Where would I find this stuff? I'm not familiar with it. 1.5 oz Cure #1 (Pink salt) __________________ Willie

11-02-2012, 08:24 PM	#24
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	This is just beautiful awesome ham happiness: __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

11-03-2012, 11:52 AM	#25
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Thanks again 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

11-03-2012, 06:43 PM	#26
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	So extremely valuable. I have been rolling around the end product in my head but didn't know how to get there. This has got to be incredible. I know where for a few cents more per pound I can get cases of deboned butts. __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook