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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 12-08-2013, 04:46 PM   #1
JMSetzler
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Default Bigazz Ham



This thing is looking fantastic. It's been on for 2:10 at 325-350° and the internal temp is up to 82 degrees from the 37 degree starting point. I'll put some of my glaze on it when we get to about 115° and then again at 135° and I'll pull this big one off the grill when it hits 145° and tent it with foil and let it rest for 30-45 minutes. I'm not sure how long it's going to take to finish it off....

This is a fresh ham that I brined for four days... 22 pounds...
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Unread 12-08-2013, 04:48 PM   #2
c farmer
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Man that looks good.
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Unread 12-08-2013, 04:52 PM   #3
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is 4 days brining enough. and did you inject brine for deep muscle curing
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Unread 12-08-2013, 05:05 PM   #4
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Quote:
Originally Posted by don24 View Post
is 4 days brining enough. and did you inject brine for deep muscle curing
Since I have never done a fresh ham before, I called Smithfield to find out how to handle it. They pointed me to a brine recipe and told me to do it for 96 hours. I did not inject any brine or use any curing salts. They told me 96 hours would be plenty of time for a complete brine.
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Unread 12-08-2013, 05:15 PM   #5
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Nice job man, I am interested to see how it comes out. Recently somebody, and I don't remember who, said that when they did a fresh ham it didn't get quite enough cure near the bone. Regardless, that thing looks beautiful.
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Unread 12-08-2013, 05:53 PM   #6
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pm sent
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Unread 12-08-2013, 08:07 PM   #7
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Quote:
Originally Posted by JMSetzler View Post
Since I have never done a fresh ham before, I called Smithfield to find out how to handle it. They pointed me to a brine recipe and told me to do it for 96 hours. I did not inject any brine or use any curing salts. They told me 96 hours would be plenty of time for a complete brine.
Keep us up to date........
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Unread 12-08-2013, 08:41 PM   #8
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That thing is a monster John! Look forward to seeing some sliced pictures as you prepare my plate ;)
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Unread 12-08-2013, 09:01 PM   #9
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Delicious!
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Unread 12-08-2013, 09:03 PM   #10
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that looks real nice!
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Unread 12-09-2013, 12:09 AM   #11
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Looks great JM!!
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Unread 12-09-2013, 05:49 AM   #12
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Looks real good, how did the brine work?
Was it ham tasting all the way to the bone?
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Unread 12-09-2013, 05:58 AM   #13
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That is a beautiful hunk of pig.
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Unread 12-09-2013, 08:24 AM   #14
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Man that looks good JM!!
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Unread 12-09-2013, 08:29 AM   #15
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Nicely done Would you mind sharring that brining recipe
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