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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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11-14-2011, 07:01 PM
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#1 |
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Knows what a fatty is.
  Join Date: 11-13-11
Location: Laveen, AZ
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1st ham - it came out GREAT, but
My first ham - 12 Lbs. fresh, 1/2 ham (skin on - shank end).
I cured it, smoked it, and baked it. The cure: Cured for 6 1/2 days @ 34 - 40 deg in a brining bag. Water 256 oz. 8 Qts Kosher salt 22.5 oz. 3 Cups Brown Sugar 30.0 oz. 4 Cups (packed) Prague powder 3.3 oz. 16 Tsp. The smoke: Webber 22 1/2 in. charcoal w/hickory chips. (Indirect heat walled off w/aluminum foil.) Large drip pan with water. 8 1/2 hours to an IT of 137. The ham was too large to smoke with cut side down. Temp control was a b^?@*! At the grill 215 to 250. At the dome 240 to 270. The bake: Next day 4 1/2 hrs @ 350 to an IT of 158. Scored (full length) and inserted cloves after about 2 hrs. (I wonder if I should have waited another hour before scoring? I ended up with about 7 lbs. of meat and a nice soup bone. I'm sure the skin and fat helped most of the meat stay moist. About an inch of the cut end was kind of dry, and had a black "skin" over it. The rest of it was very good. I had hoped it would come out even more moist, but no one complained. Four of us sat down and demolished 1/3+ of it in less than an hour. Now, two days later it's almost gone. Questions: Was the cure time and mixture OK? What could have I done to protect the cut end from drying out? What about the smoking temperatures? Should I do the final bake longer at a lower temp? Should I have let the smoker finish cooking the ham instead of finishing in the oven? Any suggestions about temp control? I would really appreciate any suggestions or comments. Luckily, there is a pig farm about 45 minutes away so I can get really fresh meat. I'm pleased this came out as well as it did, and will probably do more very soon. (The wife is wondering "MORE HAM?? What the h#!! are we are going to do with more ham?) Maybe I can freeze some and send to friends and relatives at the other end of the country. FYI: For size comparison: The cutting board is 16 inches long. |
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11-14-2011, 09:34 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Thanks for putting that up - curing a ham is something I've been wanting to do - probably will either for Thanksgiving or Christmas. Looking forward to hearing what folks have to say.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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11-14-2011, 11:23 PM
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#3 |
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is Blowin Smoke!
 Join Date: 07-08-09
Location: Deer Park, Wa
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nice work, did you use Prague powder #1 or #2?
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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11-15-2011, 04:44 AM
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#4 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I've had one go at it. Came out OK, but didn't brine long enough or inject well enough.
Look for your first time that's a fine effort and you should be proud of the result! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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11-15-2011, 01:48 PM
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#5 |
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Knows what a fatty is.
Join Date: 11-13-11
Location: Laveen, AZ
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Crazy Harry asked: "did you use Prague powder #1 or #2?"
I used Prague powder #1. My understanding is that #2 should never be used with high heat (in excess of what temp??). True or false? I just received a container of INST-A-CURE #1 from Sausagemaker. It's very pink, Prague #1 was not. |
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