Measuring Shrinkage - Q View

Discussion in 'Pork' started by cheapchalee, Sep 26, 2009.

  1. cheapchalee

    cheapchalee Smoking Fanatic

    Been smoking hams and other stuff for friends for awhile. So I bought me a set of Scales and measured some weights of hams prior to putting them on the grill. This is the smoker, I took a charcoal smoker and set it on top of a single burner gas burner, then put a ss pan on top of the burner, then I put my wood in the pan. Here's the smoker

    The wood pan

    Lower Rack the one on the left is 3.3 kilo right 2.4 kilo

    Upper Rack

    Another view upper rack 4.7 kilo

    Has anybody ever put a number in percent of losses when smoking, I know on jerky it's about 70 %

    Charlie
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Dependng on what I am doing I figure 55% to 60% yeild on pork butt and chuck roasts.


    Hope that helps.
     
  3. cheapchalee

    cheapchalee Smoking Fanatic

    Well I got the hams done and I did the after weights before and after are as follows, 4.7 - 3.24, 2.4 - 1.54, 3.3 - 2.4, so I figure there was about a 30% loss. Here are the after pic's.







    Having it sliced and bagged today.

    Charlie
     
  4. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    Significant 'shrinkage' during the cool down period.... LOL sorry, couldn't resist.
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Hams look great, and thanks for the shrinkage info.
    My Mother likes to have a family dinner at least a few times a month and Wednesday she wants to do ham, I'm trying to talk her into letting me smoke it but so far no success...
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hey Charlie! Nice smoke there! Good little gas conversion...bet that's handy at table top height.

    As for losses/shrinkage, I generally get around 50-55% with ground beef snack sticks/strips (jerky), I think I've been around 62-65% with whole muscle sliced beef jerky, and pork butts/shoulder are about 40% if cooked bone-in and taken to 200*+ for pulling (I trim most excess fat before smoking).

    Keep it thin & blue, my friend...you show it well. Glad to here from you again.

    Hope all's well in Thailand!

    Eric
     
  7. omahasmoker

    omahasmoker Smoke Blower

    i just smoked 31lbs of bone-in boston butt roasts and wound up with 15lbs of pulled bagged meat. it was probably only 13-14 but the finishing sauce i added brought it up to 15.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I know that there is shrinkage but I didn't know how much and for npw it really doesn't matter but for an up comming wedding I will need to know so thanks for the info and as always Happy Smoking. [​IMG]
     

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