Starting 12lbs Canadian bacon, 21lbs shoulder ham!

Discussion in 'Smoking Bacon' started by brandon91, Dec 2, 2015.

  1. brandon91

    brandon91 Meat Mopper

    Sams club had some good deals on pork this week, $1.46/lb for loins and $1.58/lb for shoulders. Trying CB for the first time, the shoulders will be boned out and made into ham for christmas.

    Made up a batch of pops brine

    4 gal cold water

    4 cups kosher salt

    4 cups dark brown sugar

    2 cups white sugar

    2 cups sage honey

    4Tbsp cure #1


    Trimmed the loins and cut them into manageable pieces.


    Deboned the shoulders, tied them up and injected them 10% by weight with brine.


    All situated and ready for the long haul.


    Into the fridge for a couple weeks.


    Updates in a bit, wish me luck.
     
  2. c farmer

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

    Watching.

    The ones in the bowl are in bags?
     
  3. brandon91

    brandon91 Meat Mopper


    Yup!The loins are.
     
    Last edited: Dec 2, 2015
  4. brandon91

    brandon91 Meat Mopper

    Canadian bacon going in the smoker, giving the ham about another 5-6 days. 

    Cut a piece out of the middle of one of loins to do a fry test.


    Perfect! Not salty and nice pink color throughout 


    Lit up 2.5 rows of pitmaster blend in the AMNPS


    Hung them in bags in the MES40


    Starting them @100F for the first hour them bumping to 180F. Props to Bear for the perforated tin pan idea, I was having some issues with drippings putting out the amnps. I don't even have to monitor it anymore.

    Figure it will be done in about an hour or so as of this post, will post sliced pics tomorrow night![​IMG]
     
  5. brandon91

    brandon91 Meat Mopper

    This stuff turned out so awesome, got about 13 flawless hours of pitmaster blend smoke onto them with the amnps, pulled at 145F.

    Nice color on the outside


    Sliced, 5 stacks and a small pile of end pieces, the leathery ends are like an awesome pork jerky.


    2 different ends of the loin


    This would also make a good boneless ham for the holidays if you kept it whole.

    so good! [​IMG]  Shoulder hams up next!
     
    Last edited: Dec 15, 2015
  6. c farmer

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

    Oh wow. That looks great.

    Can't wait to see the ham.
     
  7. brandon91

    brandon91 Meat Mopper

    uh oh, I forgot to finish another thread. Here's the final results.

    Hung in the MES40, with 3:1 Apple/Hickory


    Out of the smoker at around 16hrs, 140F IT


    Vac packed and stored in the fridge for 5 days, until Christmas


    Finally got to see inside, looks good.


    Ready for the oven


    Turned out awesome, boning it out beforehand makes for easy carving!

    Still have one in the freezer for easter [​IMG]


     

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