oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-09-2013, 06:27 PM   #1
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default Ham botch and resurrection

Brer' Kazion and I scored a feral, domestic cross sow fo free. Well not entirely free, but the cost was only showing the fellow how to slaughter and fab out a market weight domestic. Ours was small and fat!. Kazion rendered out 2 1/2 quarts of lard! Anyway I took the hams, which weighed 6.8 lbs a piece and brined them ala Rytek Kutas' ham formulation. I questioned the salt content because the ham formulation called for more salt and cure than the Canadian bacon or cured butt formulation called for(both formulations were for 25lbs). I've done a ton of cured butts and CB but never a ham, so I rolled with the ham recipe.

Pumped to 10% green weight, covered and held in brine for seven days.


Hit the hams with black pepper, cayenne, and red pepper flakes


Did a snake Minion with a load at the end to cook them off




Brought them out at 150° F IT. The temps ran around 100°, then climbed to 120°-140° for around four hours, then hit the load at the end and cooked off at 250°ish. Hickory.
The botch part of the program was that I forgot to rinse the brine off before coating with the pepper, salty arse bark! The meat was, for me, still a bit too salty; I'll try the other formulation next time. The resurrection was a 12 hour soak. The ham was then pretty dang killer. Thanks fer listening, thanks fer lookin!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Old 12-09-2013, 06:31 PM   #2
c farmer
Babbling Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Default

Wow very nice.

Hams are on my list to do, just a little scared.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
c farmer is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 06:40 PM   #3
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Blue that looks delicious!! Love the color. Think I could take a bite out of that bottom picture. lol
That's a good amount of lard you got, nice!! I've just finished rendering a batch too.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 06:48 PM   #4
mytmouz
is one Smokin' Farker

 
mytmouz's Avatar
 
Join Date: 10-09-11
Location: Pelahatchie MS
Default

Very nice looking!
__________________
I LUV to smoke 'em...

Weber Kettle #1 Black
Weber Kettle #2 Copper
Charbroil gasser
Brinkman vertical smoker
And 2 UDS go to set ups...
mytmouz is online now   Reply With Quote


Thanks from:--->
Old 12-09-2013, 06:51 PM   #5
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Great Job .........

I remember many years ago I too did not soak out my ham the first time, very salty...

As we move forward we learn to improve..

Great job and I am glad you were able to save the day. Also keep in mind some rubs are very high in salt content and can compound the saltiness of the ham. I use rubs low in salt and sugar so they won't interfere with the glaze...

Again GREAT JOB...
__________________
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 06:55 PM   #6
T&S BBQ
is one Smokin' Farker

 
T&S BBQ's Avatar
 
Join Date: 08-28-13
Location: Matherville IL
Default

It looks stellar to me, great job
__________________
Peoria Custom Cooker, Brinkman Smokin Pit,
Webber 22 1/2" Kettle,Smokin-it #3,Smoky Joe,Orange super fast Thermapen ,Awesome Brethren Mini, 18.5" WSM, Blackstone Pizza oven, Weber Genesis Premium Grill
T&S BBQ is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 07:03 PM   #7
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Thanks for the write up and I'm with cowgirl, that last pic looks awesome!
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 07:48 PM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Looks tasty, I bet you don't fergit next time
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 07:50 PM   #9
dport7
is Blowin Smoke!
 
Join Date: 10-08-13
Location: North East Georgia.
Default

First hams we done were almost uneatable, but as my sig states!
We learned as we went along. One of the better parts of butchering, was rendering lard and eating the cracklins or pork rinds as some call them.
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 07:59 PM   #10
Kazion
Is lookin for wood to cook with.
 
Join Date: 03-18-11
Location: SoFla
Default

So you have time to write it up, post pics, and NOT deliver my share?


Nice...
__________________
Married to a vegetarian, so this website causes strife at home. My site FloridaHillbilly.com
Kazion is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 08:50 PM   #11
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Quote:
Originally Posted by Kazion View Post
So you have time to write it up, post pics, and NOT deliver my share?


Nice...
Burp!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Thanks from:--->
Old 12-09-2013, 10:34 PM   #12
Smoke Dawg
Babbling Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Oly
Default

Nice save - I have used a pressure cooker or crock pot with either water or apple cider to help save a ham.

Looks like you did just fine!
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
IMBAS Certified Moink Baller
Smoke Dawg is online now   Reply With Quote


Thanks from:--->
Old 12-09-2013, 10:43 PM   #13
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Well I like country ham, so I probably would have liked the salty stuff. When I got to the part that you didn't rinse the brine off I went "oh chit!" out loud 'cause that's exactly something I would do.

Good on ya for having the presence of mind and the 'nads to soak out a ham after cooking it - a most excellent save! I love that with all the gear you got you cooked 'em on a kettle - way cool!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Old 12-10-2013, 01:02 PM   #14
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

Atta boy bluey that's some fine looking ham right there, nice save!
__________________
[COLOR=Navy][COLOR=Black][I]
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
[/B][/COLOR][/COLOR]
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Old 12-10-2013, 01:15 PM   #15
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

That is a really nice looking ham
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
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
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:20 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts