FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


my second ham

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes
View previous topic :: View next topic  
Author Message
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Mon Feb 14 11 7:28 am    Post subject: my second ham Reply with quote

first off my victim



getting the brine ready

trimming up my ham

brine ready out t my walkin cooler

a little snack for the wait

will post more pics as progres moves along must wait till brine cools way down
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Mon Feb 14 11 8:40 am    Post subject: Reply with quote

ready for brining



injecting brine



poured the rest of brine in tub covered ham in fridge for 10 days see ya then
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
Crooked Letter BBQ
Newbie


Joined: 27 Nov 2009
Posts: 70
Location: Mississippi

PostPosted: Tue Feb 15 11 1:48 am    Post subject: Reply with quote

I'll be following this one. Looking forward to your pics.

Are you using a TQ/sugar and water mixture for the brine?

I've dry cured some small pieces of meat in the past like pork belly and loin. Making Bacon and Canadian Bacon. Haven't gotten around to trying a large piece of meat like a hind leg yet.Or used a brine. But i plan to one of these days.

Looking good so far. Cool
Back to top
View user's profile Send private message
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Tue Feb 15 11 3:31 am    Post subject: Reply with quote

yes I,m using a wetcure / brine I took the dizzy pig recipe used that the first ham came out good but was looking for something different so I changed it around a little I,ll post results as they come .


one thing I learned on a large pc of meat such as a leg is to inject the brine around the bone so it cures even from the outside in and the inside out .

the one sticking point I have right know is a glaze not much on mustard based glaze look something different any input would be helpful .

if I can help ya out in anyway let me know
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2


Last edited by T00lman on Sun Feb 27 11 5:13 am; edited 1 time in total
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Feb 15 11 4:30 am    Post subject: Reply with quote

T00lman wrote:
the one sticking point I have right know is a glaze not much on mustard based glaze look something different any input would be helpful .


http://www.cdkitchen.com/recipes/cat/1011/

Plenty of glazes with and without mustard!
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Tue Feb 15 11 5:17 am    Post subject: Reply with quote

SoEzzy wrote:
T00lman wrote:
the one sticking point I have right know is a glaze not much on mustard based glaze look something different any input would be helpful .


http://www.cdkitchen.com/recipes/cat/1011/

Plenty of glazes with and without mustard!


thank you just what I was looking for


do you really read every post
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Feb 15 11 5:24 am    Post subject: Reply with quote

You're welcome! Wink

One brine making point that lots of folks miss.

An 8lb bag of ice is 1 gallon of water, so if you make your brine with 1/2 the water but really hot to dissolve the salt, sugar and any other ingredients, then add the other 1/2 of the water as ice, it gets your brine down to temperatures that aren't going to cook your meat or be unsafe in a shorter and quicker amount of time.

With something as big as a Ham you can make the brine with a gallon of boiling water, and a bag of ice, and have it cold enough to work with in 15 - 20 minutes.
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Sat Feb 26 11 9:33 pm    Post subject: Reply with quote

well after a 10 day brine ham was soaked in cold water for 4 hrs changed water twice then let air dry for 2 days


time to get this beast on the smoker apple&hickory wood with royal oak lump


barely fit on the wsm its 8a.m see ya back around 5 I,d geuss of to work on the glaze
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Sat Feb 26 11 11:23 pm    Post subject: Reply with quote

Looking darn good T00lman! I can't wait to see some finished pics. Smile
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Sun Feb 27 11 2:49 am    Post subject: Reply with quote

almost finished have to take pics now for the camera is going to florida with my wife and daughter its 1.45 pm got about another 2 1/2 to 3 hrs to go looking great so far





don,t like to toot my own horn but thats one damn fine looking hunk o meat can,t what till tomorrow I will let it rest overnight b4 carving hope I can wait that long thanks for looking
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Mar 22 11 12:33 pm    Post subject: Reply with quote

T00lman wrote:
do you really read every post


Pretty much... if I don't get it the first time round, I spot it the second!

Good looking ham.

I'm sick today, but it made me hungry. Wink
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Soapm
BBQ Super Pro


Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City

PostPosted: Tue Mar 22 11 4:50 pm    Post subject: Reply with quote

Great looking ham. Where did you get that green ham? I can't find any around these parts.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group