Ham time!!

Discussion in 'Pork' started by bladebuilder, Jan 9, 2016.

  1. So figured it was time for more ham. I picked up some Heritage hogs a few weeks ago, and put two hinds into pops brine. Took them out Thursday, rinsed, and dried. Then into stockinettes. Next day, at 6:30 AM, preheated the smoker, got the pellets lit, ready to go, and into the smokehouse.



    So after 20 hours in the smoker, the hams hit 148 degrees, turned off the propane, and let them sit in the smoker to cool overnight. It was -18C, so no worries about spoilage! Lol!

    Here is the finished result.

     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Those look great! I'll bet the smell is amazing too. What wood did you use? The color looks really nice.
     
  3. I used maple. Started the smokehouse at 80* for 4 hours, then 140* for 2 hours, then to 170* for 2, 200* for 6 hours, then 240 to finish.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Beautiful hams!!

    Awesome smokehouse!!!!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]

    I can almost smell them from here!!![​IMG][​IMG]

    Nice Job!![​IMG]-------------[​IMG]

    Bear
     
  6. Thanks guys!!

    Thanks for the point Bear!!
     
  7. Had to have a nibble... or 6!! Haha!

     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I believe I'd have had to nibble a bit too!
     
  9. whistech

    whistech Smoking Fanatic SMF Premier Member

    Those hams are beautiful!
     

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