Easter Hams!

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brandon91

Meat Mopper
Original poster
Mar 10, 2014
281
134
the pit
Starting the curing process today so these will be done by easter. Hope they turn out as good as the one I did for christmas!

I know.. not a true ham but these are readily available where I am

Never seen a fresh ham around here before.


de-skinned, will be making rinds from them.


Injected both with 16oz of brine and then dunked them in the brine bucket


The brine I'm using is a modified version of pop's, instead of white sugar I substituted grade A real maple syrup.

Going to let them go for 20 days, smoke and then refrigerate until easter. Will update thread!
 
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Guess I better make a LOT of popcorn 

Gary
 
Great looking Chicharones Brandon. 
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um, if you want fresh ham, you generally need to talk to the butcher. i just go to the local supermarket n ask,

they don't keep them on hand but can get them.
 
It's time! Took the hams out of the brine yesterday and let them dry a bit in the fridge overnight. total time in the bucket was 20 days. 

Did a fry test..came out perfect.


Loaded up the AMNPS with a layer of pitmaster and a layer of maple,

putting out some really nice sweet smelling smoke.


Put it in a sock and hung it in the MES, guessing it's going to take around 12hrs.


I need to build a big wood cabinet smoker, the MES30 just doesn't cut it for stuff this big, going to have to smoke the hams separately because they wont both fit. 
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That is one pretty Ham  Good Job    
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Gary
 
Thanks for the comments guys!

What temp did you smoke at? I have two picnic shoulders brined and ready to go on the smoke tonight.

I smoked at 100F for the first hour then bumped it to 200F for the remainder
 
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