Followed Dave’s 5 day picnic to ham

[actech]

Did a picnic per Dave’s 5 day post (kinda). Had no phosphate or veggie broth. Turned out awesome. At 89 lb I picked up a few and have one curing with phosphate and using veggie stock. Can’t wait to try it.

 

[Steve H]

That looks incredible!

 

[BrianGSDTexoma]

Nothing like home made ham. Looks good.

 

[thirdeye]

I did a shoulder Picnic a few weeks ago, and currently eating on a loin with Dave's technique.

You got some great color on your's. What smoker temp, time in smoker, and final internal temp?

 

[pc farmer]

Great looking ham for sure. More details please. I need to learn

 

[actech]

I did a shoulder Picnic a few weeks ago, and currently eating on a loin with Dave's technique.

You got some great color on your's. What smoker temp, time in smoker, and final internal temp?

I Did about 24 hr of smoke at 110-120. Then bumped it up to 160 and took it to 140 internal. Cooled and stored in fridge for a few days and baked at325 about 10 min lb. about 4 trays of pecan pellets was the smoke.

 

[thirdeye]

My Boston Butt ham is resting until sunrise and I plan a long cold smoke session tomorrow. Just curious, but when you baked your ham at 325°, were you just warming it up? I have this one money muscle down in the net, just for reference, so I can slice it like a pork steak.

 

[smokin peachey]

Looks great

 

[actech]

View attachment 454979
My Boston Butt ham is resting until sunrise and I plan a long cold smoke session tomorrow. Just curious, but when you baked your ham at 325°, were you just warming it up? I have this one money muscle down in the net, just for reference, so I can slice it like a pork steak.

only took it to 140 in smoker so was actually finishing the cooking also.