Starting 12lbs Canadian bacon, 21lbs shoulder ham!

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brandon91

Meat Mopper
Original poster
Mar 10, 2014
281
134
the pit
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.
 
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!
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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! 
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 Shoulder hams up next!
 
Last edited:
Oh wow. That looks great.

Can't wait to see the ham.
 
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 
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