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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-22-2012, 04:46 PM
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#1 |
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is one Smokin' Farker
  
Join Date: 05-18-10
Location: New Market, MD
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Thanksgiving feast. Pron heavy
The humbling experience began 10 days ago. The ham went into the cure for a 10 day slumber.
18 LB ham The cure: 2.5 cups kosher salt 4 cups brown sugar 2 Tbls peppercorns 1 Tbls cinnamon 1 Tbls cloves 3 bay leaves Cured for 10 days. Cold water rinse for 1 day. Brined the turkey for 24 hrs. 2 cups brown sugar 2 cups kosher salt 1/4 cup poultry spice 1/4 cup old bay 1/4 cup peppercorns 4 oranges 2 lemons Started the ham at 9:30am over apple wood. Added the turkey at 10:30 and added a chunk of cherry wood. Ham was done at 145 at 2:30. Turkey was done at 160 at 3:00. Both met rave reviews :) thanks for looking and Happy Thanksgiving!! ImageUploadedByTapatalk1353624283.023698.jpgImageUploadedByTapatalk1353624295.606450.jpgImageUploadedByTapatalk1353624306.840370.jpgImageUploadedByTapatalk1353624316.940390.jpgImageUploadedByTapatalk1353624325.122997.jpgImageUploadedByTapatalk1353624336.356765.jpgImageUploadedByTapatalk1353624346.406755.jpg
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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11-22-2012, 04:47 PM
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#2 |
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Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Looks delicious.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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11-22-2012, 04:50 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Great job That was a feast
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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11-22-2012, 05:37 PM
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#4 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very nice!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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11-22-2012, 07:11 PM
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#5 |
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is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Thanks all
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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11-22-2012, 07:50 PM
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#6 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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great gathering too!
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Hold my dang beer... |
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11-22-2012, 08:10 PM
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#7 |
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is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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they both look great!
was that a dry cure on the ham? |
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11-22-2012, 08:20 PM
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#8 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Wow, nice crowd, gotta love it.
How much liquid in the ham brine?
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11-22-2012, 09:59 PM
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#9 |
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is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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No dry cure on the ham. It was a wet cure. I used a 5 gallon food grade bucket. Got one from a local BBQ place. All in all I think I used about 3-4 gallons of water/cure. I use about 2 quarts of water to dissolve all the ingredients then refrigerate that for a day then put the ham in the bucket, dump in the cure then add as much water as needed till the ham is covered. Turned out great with the perfect sweet to salt ratio. Definitely not salty. Second year in a row I did this and it is awesome. Got plenty left over that I will slice up as thin as ya can see through for sandwiches.
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11-22-2012, 10:01 PM
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#10 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Nice feast, great job!
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11-22-2012, 10:03 PM
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#11 |
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is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Shoot forgot the most important cure ingredient.
2 ounces of instacure #1 (pink salt)
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11-22-2012, 10:14 PM
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#12 | |
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is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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11-22-2012, 10:35 PM
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#13 |
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is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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I've read you can do it with just the salt if u don't want to add the nitrite. On fact the cute didn't penetrant some of the ham and even those pieces tasted 'hammy' thought they were grey indicating the lack if nitrite. I am shocked that after 10 days the cure didn't penetrate fully. :) 12 days next year lol
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11-23-2012, 08:38 AM
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#14 | |
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is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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