Tribute To My Pap - Dry Cured Ham, Sausage, CB, BBB, Dried Beef

smoking b

Smoking Guru

Original poster

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 23, 2013

• #1

I figured I'd put this here since there will be more pork than anything else 

I'm having a busy day. My grandfather is back home - at least for now 

   He likes the plain CB I make so I figured I'd make some for him  

   He also said he was hungry for some basic fresh sausage - just salt & pepper & a little brown sugar. No problem there either 

Then he surprised me - he said what he could really eat was some country ham like he used to make. He hasn't made any for years & years though. I can remember them in his smokehouse back when I was knee high to a watermelon but once he quit butchering he stopped making them. Well him saying this made my day. You see, I've been secretly dry curing a ham to surprise my grandparents & parents with over the holidays 

  It is now 8 months old & he wants some so why wait any longer?

I was in such a hurry & so excited to get to give him some ham like he used to make that I forgot to take any pics before I started cutting it but I realized & still took some 

 I'll put them up directly but gonna start with the sausage...

PICT0532.JPG

• smoking b
• Sep 23, 2013

This was the butt I started with for the sausage.

PICT0533.JPG

• smoking b
• Sep 23, 2013

Deboned it, got rid of the gland & some membranes & cut it into chunks. I put it into the freezer to stiffen up.

PICT0534.JPG

• smoking b
• Sep 23, 2013

Once it was stiff I took it out of the freezer, put it in the grinder's hopper & got ready to go.

PICT0535.JPG

• smoking b
• Sep 23, 2013

A minute later I had this.

PICT0556.JPG

• smoking b
• Sep 23, 2013

And this is the loin I started with for the Canadian Bacon.

PICT0557.JPG

• smoking b
• Sep 23, 2013

I cut it into 3 pieces, saved 1 to smoke & trimmed these 2 for the bacon. Please forgive my sloppy job I was in a big hurry - lots of irons in the fire today...

To be continued directly...

 

Last edited: Jan 6, 2014

• 

Reactions: deansomers and joshpiper

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 23, 2013

• #2

I made one piece plain & one hot & spicy 

PICT0560.JPG

• smoking b
• Sep 23, 2013

Here is the cure mix for the plain.

PICT0559.JPG

• smoking b
• Sep 23, 2013

Here is the cure mix & the spice mix for the hot & spicy.

PICT0561.JPG

• smoking b
• Sep 23, 2013

And here they are rubbed down & ready to go in the fridge - hot & spicy on the left, plain on the right.

They will get flipped & massaged once daily & will be done curing in 7 days...

Be back directly with more...

 

• 

Reactions: disco and tonyabeachlover

ajbert

Smoking Fanatic

May 1, 2013

357

16

In the Colorado mountains

• Sep 23, 2013

• #3

I'll be watching!

 

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 23, 2013

• #4

While I was doing everything, I threw together some more stuffed portabellas like I made here  quick to have for this week.

PICT0562.JPG

• smoking b
• Sep 23, 2013

I put a little too much cheese in the burger mix & ran out - I didn't feel like taking the time to dig out some smoked cheese so I left the last 3 naked.

PICT0563.JPG

• smoking b
• Sep 23, 2013

Threw them on the Duo - charcoal side of course.

PICT0564.JPG

• smoking b
• Sep 23, 2013

And done.

PICT0565.JPG

• smoking b
• Sep 23, 2013

I will get a couple feedings from these. Again please excuse the sloppiness - I was in "get things done" mode.

PICT0567.JPG

• smoking b
• Sep 23, 2013

Here is the butt I started with for the buckboard bacon. I am doing it in the vac tumbler again so I can get it to him quick. I am doing it the same way as I did here.

Be back again shortly...

 

Last edited: Sep 24, 2013

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 23, 2013

• #5

AJBert said:

 
I'll be watching!

Click to expand...

 

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 23, 2013

• #6

I deboned the butt.

PICT0568.JPG

• smoking b
• Sep 23, 2013

And split it into 2 pieces.

Each piece was injected with 8 oz. of brine & put into the vac tumbler with an additional 8 oz. of brine.

PICT0569.JPG

• smoking b
• Sep 23, 2013

Here is the first piece tumbling.

PICT0571.JPG

• smoking b
• Sep 23, 2013

Looking down into the canister. This is all the brine that was left after a total of 2 hours tumbling.

PICT0574.JPG

• smoking b
• Sep 23, 2013

Here is the second piece in the tumbler. It is still tumbling. I will be back once it finishes.

To be continued...

 

• 

Reactions: tonyabeachlover

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 24, 2013

• #7

Second piece is done tumbling now.

PICT0578.JPG

• smoking b
• Sep 24, 2013

Here are both pieces in the brine bucket. They are in the fridge & will stay there overnight then get washed off & start pellicle formation tomorrow.

Once I have the brine bucket freed up tomorrow I will start on the dried beef & post pics of that process.

Here's a teaser pic of my ham till tomorrow.

PICT0542.JPG

• smoking b
• Sep 24, 2013

To be continued...

 

• 

Reactions: beeflover and tonyabeachlover

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Sep 24, 2013

• #8

Glad to hear your Grandfather was able to come. That cured ham is really beautiful! I'm still thinking hard about getting a tumbler after reading your BBB threads.

 

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 24, 2013

• #9

Woodcutter said:

 
Glad to hear your Grandfather was able to come. That cured ham is really beautiful! I'm still thinking hard about getting a tumbler after reading your BBB threads.

Click to expand...

Thanks Todd  

 he can't eat much at a time without feeling sick so might as well make sure he gets the good stuff to eat 

Thanks - I'm VERY pleased with the way the ham turned out 

  

I think you would be happy with one if you got it. Dave ordered one so maybe he will give his thoughts once he uses it a few times...

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Sep 24, 2013

• #10

Jeremy glad to hear that your grandpa is back at home! With all that good food your fixing up for him I bet he'll mend up right quick and not need to go back!

That ham is awesome, di you post somewhere the process you used?

 

beeflover

Smoke Blower

Sep 21, 2013

88

11

• Sep 24, 2013

• #11

U are one busy person!

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Sep 24, 2013

• #12

OMGoodness!  

Kat

 

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 24, 2013

• #13

dirtsailor2003 said:

 
Jeremy glad to hear that your grandpa is back at home! With all that good food your fixing up for him I bet he'll mend up right quick and not need to go back!

That ham is awesome, di you post somewhere the process you used?

Click to expand...

Thanks Case I'm hoping  

 

Thanks 

   It turned out great! 

   My pap really likes it & I'm gonna take him some more over a little bit later. I do it a little different than Tom & I didn't make a thread on it yet because I wasn't gonna bust it out till the holidays. All my pics of the curing & hanging/aging are on a different memory card I need to dig out.

 

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 24, 2013

• #14

beeflover said:

 
U are one busy person!

Click to expand...

It's my pap - I'm gonna do whatever I can to keep him happy 

 

• 

Reactions: smokin phil

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Sep 24, 2013

• #15

KathrynN said:

 
OMGoodness!  

Kat

Click to expand...

Is that good or bad Kat? 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Sep 24, 2013

• #16

Smoking B said:

 

KathrynN said:

 
OMGoodness!  

Kat

Click to expand...

Is that good or bad Kat? 

Click to expand...

I am sooooo hanging around to see what you are doing.....LOVE IT!

Kat

 

mr t 59874

Master of the Pit

SMF Premier Member

Jun 9, 2011

2,630

266

Trout Creek, Montana

• Sep 24, 2013

• #17

Your ham looks very good.  Will be anxious to see and compare our procedures. It's been a long wait watching four of them.   Did you use your Grandfathers recipe?

Tom

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Sep 24, 2013

• #18

I am so impressed by the time and love you are putting into making sure Pap is a happy man now that he is home.

I'm sure he will love and appreciate all that you are doing! Nice job!

I knew you had to be from PA, OH or thereabouts when I saw "For my Pap". That's what we called our grandpa too and I grew up in OH. 

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Sep 24, 2013

• #19

Everything is looking Great Jeremy!!!
About how big were those 2 pieces of BBB?
My tumbler should be here Thursday and I will mainly use it on my quest for no/low salt jerky to speed up the process and hopefully get flavors to infuse it the meat without the use of salt. Not sure if there's any BBB in my future was just wonder how big so I get an idea of what will fit.
That ham looks Awesome but I want to see the inside of it!

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Sep 24, 2013

• #20

Wow, I can't believe I missed this thread. Great food, great techniques. Great Qview and best of all, making food for your family. I wish the best to your grandfather and thank you for this post.

Disco