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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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Unread 10-30-2012, 09:12 PM   #16
Williefb
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I've got some butts in the freezer. I'm going to give this a whirl!
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Unread 11-01-2012, 08:32 AM   #17
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Quote:
Originally Posted by Phrasty View Post
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!!
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Unread 11-01-2012, 10:42 AM   #18
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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.
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Unread 11-01-2012, 11:40 AM   #19
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Mmmmmm... Lookin' good Phrasty!!
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Unread 11-01-2012, 03:56 PM   #20
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Thanks guys!

Quote:
Originally Posted by fagesbp View Post
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 View Post
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 View Post
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!

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Originally Posted by cowgirl View Post
Mmmmmm... Lookin' good Phrasty!!
Thanks Jeanie!
Cheers
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Unread 11-01-2012, 04:49 PM   #21
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Great looking pork!
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Unread 11-02-2012, 06:51 PM   #22
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Where would I find this stuff? I'm not familiar with it.

1.5 oz Cure #1 (Pink salt)
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Unread 11-02-2012, 06:57 PM   #23
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Quote:
Originally Posted by Williefb View Post
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.
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Unread 11-02-2012, 08:24 PM   #24
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This is just beautiful awesome ham happiness:

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Unread 11-03-2012, 11:52 AM   #25
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Thanks again guys!

Cheers
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Unread 11-03-2012, 06:43 PM   #26
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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.
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