Shaynes Blackbutt Ham
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Shaynes Blackbutt Ham
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
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.
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.
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.
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.
10/10
Gotta try this again…..
Shayne
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
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.
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.
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.
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.
10/10
Gotta try this again…..
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Re: Shaynes Blackbutt Ham
I bet that tastes as good as it looks Shayne
Awesome job as usual
Awesome job as usual
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Re: Shaynes Blackbutt Ham
Swiss and brown mustard please!
Burnt By The Best
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Fresno State University
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Fresno State University
Go Dogs!
Re: Shaynes Blackbutt Ham
Did you pump it Shayne? Bloody good penatration if you didnt
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Re: Shaynes Blackbutt Ham
Yep 10/10 again Shayne!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Shaynes Blackbutt Ham
Great science, your the only other person I've seen sub the bone weight for brining!
Hat off!
Hat off!
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Buccaneer, BeachBums, Alimac23, SilentBob!
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Shaynes Blackbutt Ham
Would you be able to do it just hot smoking at 200f?
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Re: Shaynes Blackbutt Ham
Cheers fellas!!!!!!
You could just hot smoke at 200F, no problems......
Shayne
shayneh2006 wrote:Once the brine was cooled to fridge temp, 192grs was injected into the meat, in and around the bone
Yes Mick.Smokey Mick wrote:Did you pump it Shayne? Bloody good penatration if you didnt
Yes Bucc, very important so you can truly work out the cure #1 to net meat ratioBuccaneer wrote:Great science, your the only other person I've seen sub the bone weight for brining!
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.Lach72 wrote:Would you be able to do it just hot smoking at 200f?
You could just hot smoke at 200F, no problems......
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
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- Posts: 1914
- Joined: Sun May 01, 2011 5:34 pm
- Location: Western Sydney
Re: Shaynes Blackbutt Ham
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
Shayne
Will post the pics along the way
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
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- Posts: 1914
- Joined: Sun May 01, 2011 5:34 pm
- Location: Western Sydney
Re: Shaynes Blackbutt Ham
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
Slice it tomorrow I will
Shayne
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
Slice it tomorrow I will
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
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- Posts: 1914
- Joined: Sun May 01, 2011 5:34 pm
- Location: Western Sydney
Re: Shaynes Blackbutt Ham
Got to getting stuck into this Ham..... turned out fab
Shayne
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
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Re: Shaynes Blackbutt Ham
Good colour Shayne...........nice and even!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Shaynes Blackbutt Ham
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
Nath
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Re: Shaynes Blackbutt Ham
Nath, what ever cut you choose, as long as its cured correctly, you will have no issues
Shayne
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.