Looking to smoke my own hams

Discussion in 'Pork' started by grouse, Jan 8, 2015.

  1. grouse

    grouse Fire Starter

    These will be my first hams,  I have been told they are about 20lbs a piece.  Obviously thaw them.  I would like to put them in a brine and cure them that  way, then cold smoke, then bring them up to temp. Does anyone have any hints, recommendations for brines/cure?

    I have several brines/turkey i use for the 12lb turkeys i cure.  Doing another 5 of them at the same time as the hams, along with 8 pork bellies, 2 ducks. 

    Obligatory photos of what i have been up to this year, copy and pasted from a gun forum

    This year we did bacon, turkeys, salmon, venison pastrami, sausages <kielbasa, hunters sausage, venison sausage, hot dogs,Andoullie and tuscan dry salami>, beef jerky along with Lamb proscutto

    Since i am most proud of the lamb procutto.. it goes first. 
     

     

    Beef jerky


     
     
    Sausages hanging in the smoker to tack up before smoking.
    top row is kielbasa, and hot dogs
     

     Next row is hunters sausage,venison sausage

     bottom row is the andoullie and the tuscan dry salami

    All of it together, 152 pounds of sausages.

    After about 36 hours of smoke

     
    After 72 hours of smoke and bring up to temp. The andoullie and salami were not brought up to temp. Andoullie is a fresh sausage, and the salami was hung for 6 weeks. 
     

    Here is how my smoked salmon turned out

    ,

    Here you can see the difference between hot smoked salmon on the left and cold smoked salmon on the right.

    Bacon prep
     

     Finished bacon cooling. 
    72 hours cold smoke, brought up to temp.  Plain, peppered, Maple syrup, brown sugar flavors

    Sliced 


    Venison pastrami
    Cold smoked 72 hours, brought up to temp

     
     

     sliced

     
     

     
    Smoked turkeys
    10 days in cure/brine like pastrami and bacon
    72 hours cold smoked and brought up to temp
     [IMG

    [/IMG] 

    ~Aaron
     
    Last edited: Jan 8, 2015
    crazymoon, c farmer and bearcarver like this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    [​IMG]Aaron, you have been a busy smoker, nice looking products !!!!!!!!! well done .
     
    Last edited: Jan 8, 2015
  3. b-one

    b-one Smoking Guru OTBS Member

    Holy cow!!!! That's some good looking eats way to go!!!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow looks great! For your hams search here for Pop's Brine. It's a great and easy method to cure meats for cold and or hot smoking.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Lots of Great looking Smoked Meats you got there, Grouse!![​IMG]---------[​IMG]

    Keep up the good work!![​IMG]

    Bear
     
  6. timberjet

    timberjet Master of the Pit

    Wow! Astounding and magnificent! I too suggest pops brine. It is very popular with this group.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW.

    Awesome lookin meats for sure.

    [​IMG]
     

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