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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 11-21-2007, 10:43 PM   #1
Brewmaster
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Default Ham anyone?....

These are two 25lb raw hams that I bought already cured from Double G Hams in Pacific, MO. I will post some pics as we go. Happy Thanksgiving!!






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Unread 11-21-2007, 10:47 PM   #2
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How were they cured? Those bad boys look awsome in the smoker right now. May try to sneak in on the actual feast to sample that. Good Luck and Happy Thanksgiving.
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Unread 11-21-2007, 11:17 PM   #3
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Those ought to turn out well.
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Unread 11-21-2007, 11:41 PM   #4
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This is the top ham after 4 hours.



This is both hams after I rotated them.



More to come.
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Unread 11-21-2007, 11:48 PM   #5
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You better hope you don't burn those big MONSTER MUDDER tires!
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Unread 11-22-2007, 03:08 AM   #6
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After 7 hours. Still looking for more color. Added more water.



Rotated again.

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Unread 11-22-2007, 03:12 AM   #7
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That looks great! Whats the brine for a ham? What kind of wood is that?
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Unread 11-22-2007, 03:20 AM   #8
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They were brined when I bought them. They said they were brined with a "sweet brine". The wood is pecan. This is were I bought them. It is just down the road from work. They typically only sell to distributors.

http://doublegham.com/
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Unread 11-22-2007, 05:16 AM   #9
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145 degrees. My target is going to be 155. Then I will wrap and cooler.




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Unread 11-22-2007, 05:33 AM   #10
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I have never seen an uncooked ham before. Those are looking great. I need to start going to the butcher shop instead of the grocery store.
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Unread 11-22-2007, 05:51 AM   #11
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The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason. Maybe nothing to it, just me thinking again. Not a lot of difference in the last two hours.
I think you can take them all the way without wrapping. What do you think?


You know...I sure lost a lot of sleep for someone cooking with a FEC.
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Unread 11-22-2007, 05:55 AM   #12
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Quote:
Originally Posted by Brewmaster View Post
They were brined when I bought them. They said they were brined with a "sweet brine". The wood is pecan. This is were I bought them. It is just down the road from work. They typically only sell to distributors.

http://doublegham.com/
I buy their sliced sandwich ham. It's good ham. Not a Burgers....but it is good ham Burger's Smokehouse in California, Mo.
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Unread 11-22-2007, 06:06 AM   #13
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Quote:
Originally Posted by River City Smokehouse View Post
The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason. Maybe nothing to it, just me thinking again. Not a lot of difference in the last two hours.
I think you can take them all the way without wrapping. What do you think?


You know...I sure lost a lot of sleep for someone cooking with a FEC.
I was surprised about the color also. I think using lump helped out with the color also.

You have to stay up..........you never know when the power will go out.
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Unread 11-22-2007, 06:15 AM   #14
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Quote:
Originally Posted by River City Smokehouse View Post
The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason.....
I got the hook up and use a lot of pecan. My poultry has been more of a golden color rather than a dark brown.
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Unread 11-22-2007, 06:35 AM   #15
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One done. 5 more degrees on the other. Ok, ok, I sampled it. If you have never cooked a fresh ham, I highly recommend it. MMMMMMMM.

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