Follow up on Ham

Discussion in 'Pork' started by joedo, Feb 20, 2007.

  1. joedo

    joedo Newbie

    Thanks for all the help.

    I brined and injected with brine the "fresh Ham" for 12hrs, rinsed it off. I put it in my Brinkman Electric smoker. I ran the smoker for 5 hours using hickory chips, the meat thermometer never got over 100 degrees, so I finished cooking the meat in my oven. And to my amazement, it tastes like slightly smoked pork roast.

    I don't think, this little electric smoker gets hot enough to smoke larger pieces of meat.


    Joe
     
  2. ultramag

    ultramag SMF Events Planning Committee

    How hot did it get?
     
  3. larry maddock

    larry maddock Master of the Pit OTBS Member

    how many lbs did ham weigh???

    [​IMG]
     
  4. dacdots

    dacdots Master of the Pit OTBS Member

    joedo,to properly cure a ham or bacon you need to leave it in cure for at least five days.The longer you leave it in after five days the saltier it will be.The twelve hours you did wasnt near enough time process to work.Dont give up cause when you get it right you will like it I guarentee.
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Joedo

    Dacdots is an expert smoker! Makes stuff the likes of which I haven't seen since I was a kid! You'd do well to imulate his techniques!
     
  6. dacdots

    dacdots Master of the Pit OTBS Member

    joedo,also I should say that a longer smoke will help to improve flavor. When you put the ham in the smoker you should let it go an hour or so to let the surface of the meat dry really good before applying any smoke.Wet or greasy meat will not take smoke very well at all.I smoke mine for 16 hours.
     
  7. larry maddock

    larry maddock Master of the Pit OTBS Member

    the air inside of the red brinkman gourmet water smoker should get to
    225 degrees internal air temp--

    the out side temp--
    the wind--
    the weight of the piece of meat--
    all effect smoking time...
     
  8. smoke on the water

    smoke on the water Fire Starter

    David,
    How do you make the brine for your ham?
     
  9. dacdots

    dacdots Master of the Pit OTBS Member

    Smoke,this a recipe that will do 25 lbs of meat.


    5 quarts of ice water 38 to 40 degrees
    1 lb.salt
    1 cup powdered dextrose
    2/3 cup Instacure #1


    This can be used for injecting or soaking.If you dont know,the powdered dextrose is corn sugar,the Instacure is a commercial cure.These can be purchased from most any supplier,I get most of my stuff from The Sausage Maker.They say you can reduce the salt by 25% for a less saltier product.This recipe is about the same thing as Mortons Tender Quick or most any "sugar cure."If you need any more info on hams just ask,Thanks,David
     
  10. smoke on the water

    smoke on the water Fire Starter

    Thanks David I have all the ingredients. I will give that a try when I get a chance.
    Bill
     
  11. deejaydebi

    deejaydebi Smoking Guru

    Just wondering - right now we have ice water coming from the faucet. Why does the water have to be iced? Does it effect the meat somehow?
     
  12. dacdots

    dacdots Master of the Pit OTBS Member

    Debi,you want to keep the meat at 38-40 at all times if possible.Using ice water will keep the temp of the meat from getting to warm.Warm meat leads to spoilage.
     

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