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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 12-22-2010, 02:04 PM   #16
qndummy
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Awesome looking cook, that meat looks great. I've never tried to cure and cook a ham before, I just do the Dr BBQ double smoked hams. In fact I'll be doing one of them for Christmas.
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Unread 12-22-2010, 02:36 PM   #17
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Quote:
Originally Posted by deguerre View Post
Actually, Redhot pretty much insisted we do one. Of course, I got very lucky.
Lucky guys all the way
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Unread 12-22-2010, 03:04 PM   #18
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That is awesome! Maybe for Easter.

Jeff
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Unread 12-22-2010, 03:27 PM   #19
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Damn nice Brother!!
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Unread 12-22-2010, 03:41 PM   #20
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Hams look fantastic.
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Unread 12-22-2010, 03:47 PM   #21
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Now those are some fine looking hams, no wonder they all sold! Ribs ain't no slouch there either.
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Unread 12-22-2010, 03:53 PM   #22
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Phrasty!

An inspiration to us all. I love seeing your hand built bad a$$ pit (that I followed religiously during the build) all stuffed full of pork goodness. Love it.
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Unread 12-22-2010, 04:19 PM   #23
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Quote:
Originally Posted by jasonalan724 View Post
did you inject with the brine, or something else?
No I don't inject with the brine, I found out it gets a bit salty. I inject with something sweeter about an hour before it goes. I use some fruit juice & stock that has been raised to a boil with some spices and a little honey to counter the saltiness of the brine.

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Originally Posted by deguerre View Post
That's all? That's all?!? Jeeze Louise! That's beautiful! Our 19 pounder will be getting a similar treatment except without the pink salt. You have just inspired us, and Redhot says thanks again!
You guys are most welcome Guerry, I cant wait to see what you & Redhot do with it. I am actually doing a special request ham with no pink salt either. I have never done one before. Very curious to see how it comes out. BTW with your big leg try inject about 10% weight of brine deep into the leg also around the bone to be sure its uniform with the short brining time.

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Originally Posted by Gore View Post
Well, yeah, I could probably do that too if I wasn't spending my time shoveling snow ... . Looks great!
What are you talking about? I was freezing here! I think it got down to about 68F. Man, It was cold! haha no snot here!!


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Originally Posted by 42BBQ View Post
Phrasty!

An inspiration to us all. I love seeing your hand built bad a$$ pit (that I followed religiously during the build) all stuffed full of pork goodness. Love it.
Thanks brother! Yah... I kinda catch myself getting lost staring at it with all that meat on there. She's doing well, need to give her another coat of paint soon. Thanks for the kind words! Hopefully I can get her on a trailer early 2011.

Cheers!
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Unread 12-22-2010, 04:47 PM   #24
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Those look Fantastic!!

I have always wanted to do my own ham but never have. Your post may have just inspired me!
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Unread 12-22-2010, 05:01 PM   #25
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Wow, that is some amazing looking Porkage. You've just inspired me to do my own ham...THANKS!
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Unread 12-22-2010, 07:07 PM   #26
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Wow, those sound and look great!

About how long did it take to bring that batch in the photo to temp? And, If you don't mind me asking, what do you sell them for?
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Unread 12-22-2010, 07:35 PM   #27
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I have a stupid question. Why did you use twine on the hams? Was that merely to give them a cris-cross effect?? Sorry for the retarded question. My local Kroger has a few of these fresh hams in stock...thinking about picking one of them up....they are stupid cheap....
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Unread 12-22-2010, 07:40 PM   #28
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That's what I call a good day! Beautiful work!
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Unread 12-22-2010, 07:52 PM   #29
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No words can describe that........NONE!!!!!!!!!!!!
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Unread 12-22-2010, 08:37 PM   #30
Phrasty
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Quote:
Originally Posted by deerslayer8153 View Post
Wow, those sound and look great!

About how long did it take to bring that batch in the photo to temp? And, If you don't mind me asking, what do you sell them for?
Thanks, The largest of the lot took about 10+ hours to reach temp. They didn't all come off at the same time.

Quote:
Originally Posted by abangs View Post
I have a stupid question. Why did you use twine on the hams? Was that merely to give them a cris-cross effect?? Sorry for the retarded question. My local Kroger has a few of these fresh hams in stock...thinking about picking one of them up....they are stupid cheap....
I used the twine on the Boneless hams to keep them together. (not a stupid question )

Cheers
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