Pork Loin and Pork Butt Ham... Updated with long smoke butt results

Discussion in 'Pork' started by woodcutter, Jul 17, 2013.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    Put 2 pork butts in Pop's brine today and 1 loin. I can't seem to get enough of this ham! My family really likes the loin ham for sandwiches. This time I cut the loin in half and tied to make a bigger diameter ham.


    Butterflied 1 side so it will conform to the other piece.


    Stacked them fat side to skinny side.


    Tied the 2 together.


    Sliced new piece in half so it would fit in my brine bucket better with 2 pork butts. Injected all the pieces and now the wait.
     
    Last edited: Jul 17, 2013
    disco likes this.
  2. Great start! Loins on sale here so I'm going to give this a try.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Good lookin' start Todd !!!

    You taking any of the cured Butt up to 200* for some "Pulled Butt Ham"??

    Bear
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks! You won't regret it (except the room it takes up in the refrigerator)
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    You bet! The loin ham will come out at 145 but those butts are going to the high IT!
     
  6. c farmer

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

    Wheres the butt pic?  I want to make ham using pops brine.
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great idea to butterfly and tie the loins together! Thanks.

    Disco
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sorry, I didn't take any pictures of the butts. I will when they come out the brine. I have 2 butts and 1 loin in 1 1/2 gallons of Pop's brine.
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thank you! Sandwich size ham slices, if my little Rival slicer will cut that thick.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG][​IMG][​IMG][​IMG][​IMG]

    Awesome!!!

    Bear
     
  11. will definitely be sticking around for some more view...
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Will be waiting to see the Hams! Gonna make some tasty ham sandwees!
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    It's been already been 16 days in Pop's brine and I finally had a window of opportunity to smoke the hams. I started the smoking at 2:30 this morning. I must have been only half awake and set my AMNPS too close to my element. I woke up 4 hours later to find the apple pellets had caught on fire and spiked the smoker temp. The hams made from the whole loin were at 160. They are pulled and resting now and will be sliced later today. I'm hoping the brining kept them juicy. Here are a couple of pictures 4 hours into the smoke.


    Loin pieces in the front and pork butts in the back.


    You can see the bottom edges show some dripping went on in the higher temp smoker. I haven't had this happen before. The butts are at 145 now and going up to 205. The butts didn't drip like the loins did (would have thought it would have been the other way around).
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    They look beautiful !!

    Too bad about the AMNPS going up!! That's one of the reasons I do all my smoking during the day, while awake.[​IMG]

    You might be OK at 160*. I used to take mine to 160* when USDA said 160* was the safe temp, and they were just a little dry.

    I would have thought the butts would have done more dripping than the loins too, but maybe the flaming AMNPS was putting out more fire toward the front.

    Best of luck on them!!

    Bear
     
  15. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks! The butts are larger meat masses and the temps didn't climb as fast as the smaller loin hams (I'm thinking). Smoker temps are back to normal and I'm using black cherry hunks for the rest of the smoke.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking color on those hams!

    The last batch of CB I made I accidentally let go to 160* they ended up being dry. To remedy the situation when heating I put a few tablespoons of water in the fry pan and lidded it to steam the slices.
     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Case! I'm still hoping for sandwich slices out of them. Fingers crossed.
     
    Last edited: Aug 2, 2013
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm sure you'll get a few! A grilled ham and smoked cheddar panini sounds really good right now!!
     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    Not dry! But not as juicy as 145 IT. I'm still happy with it.


     The seam where the 2 loin pieces met did not hold up all most pieces.


    My new craigslist Birkel 823


    Yield from 1 whole pork loin.


    The butt hams are still stalled out at 163.
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oh man that looks great! I really need some ham for sandwees!
     

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