Shaynes Blackbutt Ham

SAUSAGES,CHARCUTERIE and DELI ARTS
shayneh2006
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Location: Western Sydney

Shaynes Blackbutt Ham

Post by shayneh2006 » Wed Aug 14, 2013 9:11 pm

Making an easy sliced cold Ham.......

Total weight of meat = 2131 grs.

Deducted 213grs (10%) to allow for the bone.


Net weight of meat was 1918 grs.


Put the meat into a cerial container and covered with water. Water was then measured at 2600mls.


Mixed 10.5 grs spices as follows
• 1 gr whole White peppercorn
• 2 gr whole Black peppercorn
• 1 gr whole cloves
• 2 gr Garlic Powder
• 2 gr mixed Itallian Herbs
• 2 gr ground Mustard powder
• 0.5 gr Dried Dill.
This was boiled then simmered for 15 mins along with sugar (50/50 Dextrose/dried malt extract) in 1100mls of water.



I used 80grs of Cure #1


The balance of the water (1500 mls) was put in the cerial container and put in the fridge to cool. The Cure #1 was added and whisked into this.


Once the broth was cooled to room temp, the broth was starined into the curing container and cooled to 15 C so I could test it with the salometer.


The reading was 22C at 16.6c ambient temp of brine.


Going by my salometer and information sheet, the reading should (for Ham) have been 18C for cooked Ham so I am a little high.


I will monitor saltiness before Smoking.

Once the brine was cooled to fridge temp, 192grs was injected into the meat, in and around the bone.

Now Cure the Meat in the Brine Cure
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Now I placed the meat into the remaining brine and put it into the fridge to finish curing. For pieces up to 2 or 3 kilograms 5 - 7 days is fine. Leave larger pieces for around 10 days.

I Turned the meat over in the brine cure every day

I gave this 6 nights.
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Rinse the meat in cold water. There is no need to soak the meat in water. Just rinse it under the tap.



I weighed the piece to see a weight gain of 169grms(brine take on) . This is normal and what you expect to see.

It now weighs 2300 grams.

I put in the fridge for 24hrs to form a pellicle.

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I smoked it cold for a few hours ranging for 80-100F, then I transferred it to the hot smoker.


Smoked it hot at 200F using Blackbutt for around 6 hours or until the the internal temp got to 150F.
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It was bagged and put in the fridge.

A few days later....................

Tried,,,,


The internal areas were moist and had a delicious Ham flavour. The spices that I added complimented the Ham well.
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10/10 :wink:


Gotta try this again…..



Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.


chriso
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Post by chriso » Wed Aug 14, 2013 9:18 pm

Wow. I always enjoy your threads Shayne. Inspiring.

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Hogsy
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Re: Shaynes Blackbutt Ham

Post by Hogsy » Wed Aug 14, 2013 9:24 pm

I bet that tastes as good as it looks Shayne
Awesome job as usual
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Bentley
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Re: Shaynes Blackbutt Ham

Post by Bentley » Thu Aug 15, 2013 9:28 am

Swiss and brown mustard please!
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Smokey
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Re: Shaynes Blackbutt Ham

Post by Smokey » Thu Aug 15, 2013 10:12 am

Did you pump it Shayne? Bloody good penatration if you didnt
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urbangriller
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Re: Shaynes Blackbutt Ham

Post by urbangriller » Thu Aug 15, 2013 11:00 am

Yep 10/10 again Shayne!

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Buccaneer
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Re: Shaynes Blackbutt Ham

Post by Buccaneer » Thu Aug 15, 2013 11:34 am

Great science, your the only other person I've seen sub the bone weight for brining!
Hat off!
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Lach72
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Shaynes Blackbutt Ham

Post by Lach72 » Thu Aug 15, 2013 12:12 pm

Would you be able to do it just hot smoking at 200f?

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Shaynes Blackbutt Ham

Post by shayneh2006 » Thu Aug 15, 2013 8:01 pm

Cheers fellas!!!!!!
shayneh2006 wrote:Once the brine was cooled to fridge temp, 192grs was injected into the meat, in and around the bone
Smokey Mick wrote:Did you pump it Shayne? Bloody good penatration if you didnt
Yes Mick.



Buccaneer wrote:Great science, your the only other person I've seen sub the bone weight for brining!
Yes Bucc, very important so you can truly work out the cure #1 to net meat ratio :wink:


Lach72 wrote:Would you be able to do it just hot smoking at 200f?
Absolutely..... I Use the preliminary cold smoke as it gives better penetration. The hot smoke adds to this, but then cooks the meat as it comes to temp.

You could just hot smoke at 200F, no problems......



Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Shaynes Blackbutt Ham

Post by shayneh2006 » Sat Aug 17, 2013 6:06 pm

Because the recent Ham was soooo good, I am going for round two but this time with a larger piece.



Will post the pics along the way

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Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Shaynes Blackbutt Ham

Post by shayneh2006 » Sun Aug 25, 2013 8:05 pm

I skipped the cold smoking on this one,,, using the Ghetto smoker.

Instead, I used a cold snake for the first few hours, then opened up the air flow to 200F.


This one took about 6hrs to get to an internal of 150F

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Slice it tomorrow I will :wink:


Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Shaynes Blackbutt Ham

Post by shayneh2006 » Mon Sep 02, 2013 7:47 pm

Got to getting stuck into this Ham..... turned out fab


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Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

urbangriller
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Re: Shaynes Blackbutt Ham

Post by urbangriller » Wed Sep 04, 2013 7:25 pm

Good colour Shayne...........nice and even!

Chris
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Nath
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Shaynes Blackbutt Ham

Post by Nath » Wed Sep 04, 2013 8:10 pm

Gotta give this one a shot! Did you use the leg? Could this be done with a boneless piece for easy slicing on the meat slicer?


Nath
Nath

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Shaynes Blackbutt Ham

Post by shayneh2006 » Wed Sep 04, 2013 10:51 pm

Nath, what ever cut you choose, as long as its cured correctly, you will have no issues :wink:



Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.


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