smoked ham

Discussion in 'Pork' started by robndog, Nov 11, 2011.

  1. robndog

    robndog Newbie

    hi all,ive had a couple of attempts at doing a pork leg for ham  in a vertical hot smoker ,whilst the end product is ok its always a little dry.i take a fresh pork leg (around 3kilograms)soak in brine for 24 hours then pump it ,wash of excess salt ,rub with herbs and spices,stand that overnight .place two handfulls of soaked (in apple juice) woodchips in smoker box ,some water in water bowl .  then pork  into smoker at 150f for 30 minutes then temp up to 225 until internal temp is 180f. this all usually takes around 13 hours but i have turned temp higher towards the end as i am looking at  to going to bed at this time,nothing to do with the beers that have been consumed.any help would be appreciated  .i only put the one lot of woodchips in ,should i add more as i go,and when etc.cheers .robndog australia.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]   Glad to have you with us!

    You should go over to roll call and introduce yourself so we can all ive you a proper SMF welcome!

    As far as adding chips, I keep the smoke rolling the whole time, if that means you have to add chips every half hour then that's what I'd do.

    The alternative would be to get an A-MAZE-N Smoker. It will produce smoke for 10-12 hours without refilling it. 

    Check it out at: http://www.amazenproducts.com/
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off welcome Rob to SMF. You'll like this place for there are alot of folks here that would just love to help you with just about anything to do with smoking meat. You will find alot of good recipes and techniques here also. so with all that said:

    Welcome to your new Addiction

    I would add chips maybe every hour or so or as needed due to lack of smoke. Just remember that you want a light blue smoke and not a bullowing white smoke. That will make your meat bitter and sour tasting. 
     
  4. bratrules

    bratrules Smoking Fanatic

    I think 24 hours for a ham is to little time for brine/curing a ham. i usually keep it the cure for at least 2 weeks that's if am short on time for a better ham 3-4 weeks works for a moist better tasting ham.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Rob!!!

    Any particular reason why you take it to 180˚F internal temp?

    Bear
     
  6. doctord1955

    doctord1955 Smoking Fanatic

    Are you making a cured smoked ham or are u try to make seasoned pork?
     
  7. bratrules

    bratrules Smoking Fanatic

    Hey Bear i didn't catch that! 180 is high internal temp its almost if you were making pulled pork!! try 150 internal temp.
     
  8. robndog

    robndog Newbie

    hi all,finally im back.been to roll call then had a busy weekend .in answer to bearcarver i googled hams and read somewhere that the temp should 180,doctard 1955 im making cured smoked ham and bratrules ,do you pump your pork after soaking in brine for that long.thanks all for welcomes and look forward to sharing many smoking tips.cheers.rob.
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I saw that 180˚ one time too. That's a little much, and I'm sure is the reason yours got dry.

    Check this out:

    http://www.fsis.usda.gov/fact_sheets/Ham/index.asp

    Bear
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I don't intentionally take a Ham over 150-165*F tops...Gets dry and stringy...Even with pumping, 24 hours sounds short, A butcher in my area that makes great Hams, they let me take students on tours to see the Slaughter and Butchering process, they Inject and Brine and let cure 5-7 days depending on how big the Hams are...In any event, Welcome to the SMF Family...JJ
     
    Last edited: Nov 16, 2011
  12. doctord1955

    doctord1955 Smoking Fanatic

    I pump and brine my hams and let them soak for at least a week if i use a comercial cure if i use a recipe Ive gotten from someone depending on the ingredients 1-4 weeks
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Can I ask what's in your brine, and do you use a nitrite cure in it?
     
    Last edited: Nov 14, 2011
  14. bratrules

    bratrules Smoking Fanatic


    I always pump before. but if you leave it in the brine for 4 weeks its really not necessary. pumping helps speed up the curing process. but in any case i like to inject the cure around the bone just to be on the safe side.
     
  15. robndog

    robndog Newbie

    yes dan mcg iuse a comercially available cure called DURANT pineapple cure,150grams of cure ,14 litres of cold water,1 kilogram of salt and a quarter of acup of brown sugar, all disolved together,cheers ,robndog..
     
  16. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    The time in the brine is way to short Robndog. I'd inject 10% brine and then give it 5-7 days to cure.  Here's some info on curing hams that might be of interest,

    http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-2055/ANSI-3994web.pdf

    Do you end up with a red colored meat with the one day cure?

    Even if it had a cure accelerator in the mix I don't think it would be fully cured in a day.

    Also do you weigh the meat before and after the pump? I'm just wondering how much brine you actually added.
     
    Last edited: Nov 16, 2011
  17. moikel

    moikel Master of the Pit OTBS Member

    Mate is that the cure from Misty gully in Victoria ? I use a product called total cure which I  get at a butchers supply in Marrickville in Sydney.I packet 1 kg = 45 litres of brine.  I just proportion it to amount of brine,then add brown sugar,salt, black beer,Ubrewit bock,German style 6%.

    I got an English book that has   old school flavoured brines but you have to replace saltpetre with nitrate.BUT they specify 3 days soak per kg minimum.I would just combine the directions on "Total Cure" with extra flavours but go with 3 days per kg.

    The temperature advice from the experts here is going to be right.trust me.
     

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