Re: Smoked Ham Processing.

SAUSAGES,CHARCUTERIE and DELI ARTS
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C.B & S.
Posts: 192
Joined: Tue May 23, 2017 9:05 pm
Location: Mt.waverley, Victoria
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Re: Smoked Ham Processing.

Post by C.B & S. » Sat Jul 01, 2017 3:49 pm

Hi,
So this is some picts and info on the way I do my smoked hams.
This shows the process till the pumping stage tomorrow morning.
I have gone the easy way with the pork and bought Woolies b & r legs as against boning my own.
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Brine mix simmering 20/30 mins then cool.
WP_20170630_11_08_23_Rich_LI.jpg (129.74 KiB) Viewed 1912 times
Cheers,
Russell.
Attachments
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Brine base added to water & ready for pumped legs.
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Legs- I re trim em & re string em..ready to pump.
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Last edited by C.B & S. on Mon Jul 03, 2017 10:10 pm, edited 1 time in total.
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.














C.B & S.
Posts: 192
Joined: Tue May 23, 2017 9:05 pm
Location: Mt.waverley, Victoria
Contact:

Re: Smoked Ham Processing.

Post by C.B & S. » Sun Jul 02, 2017 11:29 am

Morning to the watchers... :shock:
As promised Sunday morning update. And it sure is a Brisk..et al morning in Melbourne again!!
So the cures are done and ready to pump the pork legs.
This will be done a bit later in the day when things warm up a little....about 1ish I reckon.
Cheers.
:)
WP_20170702_09_14_05_Rich_LI.jpg
Flossy Salt, Sugar & cure mix.
WP_20170702_09_14_05_Rich_LI.jpg (105.63 KiB) Viewed 1894 times
WP_20170702_10_04_47_Rich_LI.jpg
Mixed & ready for the pumping.
WP_20170702_10_04_47_Rich_LI.jpg (95.47 KiB) Viewed 1894 times
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.













C.B & S.
Posts: 192
Joined: Tue May 23, 2017 9:05 pm
Location: Mt.waverley, Victoria
Contact:

Re: Smoked Ham Processing.

Post by C.B & S. » Sun Jul 02, 2017 3:27 pm

Well well well,
Here is the progress thus far.
I try and add at least a 20% weight gain when injecting..... never gone much over the 25% mark.
Now in the brine for maybe 5/7 days depending on the weather situation....or longer if needed...normally 3/5 days is ample for this size ham. Shank bone hams 5/6kg I usually do 7/10 days in brine.
I should also tell you I use my brine ( not today ) to now inject into chicken drumsticks/ M-lands and then throw them back into the brine for 24hrs. Sensational if I do say.......was doing chicken a diff. way till I fluked this in a test one day. :o :o
Anyway enough babble....to some more picts.
Cheers.
WP_20170702_11_58_55_Rich_LI.jpg
Prepping
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Off I go...perfect time of day..for Winter
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Inject..inject...inject a plenty
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And into the brine she goes.
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My "Home Made" Deli/Curing Fridge.
WP_20170702_11_12_06_Rich_LI.jpg (123.66 KiB) Viewed 1891 times
Cheers.

**Will be stirring the brine mix every day or say while in the fridge.
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.













C.B & S.
Posts: 192
Joined: Tue May 23, 2017 9:05 pm
Location: Mt.waverley, Victoria
Contact:

Re: Smoked Ham Processing.

Post by C.B & S. » Fri Jul 07, 2017 4:11 pm

O.K. tis Friday & hams out of brine and into a fresh water bath for 30 mins or so.
I only bath my hams so as to get off any attached junk. Drain water and dry hams down and into the fridge ready for tomorrows smoking.
Here are a couple of pictures.....after bath and in fridge.
Thinking I will do these in the new Masterbuilt Thermo-Temp and see how it stands up to the challenge.
Cheers.
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Ready to dry and put into fridge till tomorrow.
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In fridge to dry off.
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Thanks for looking.!!

*************************Saturday Update>>>>>>>>>>Smoker fired up and temp set at 100c.
See the el cheapo thermos placed inside smoker is on 100c to the dot, think I am gonna like this unit more so due to the fact you can really set and forget and not worry to much about temperature control.
Here are a few more picts. of my winter set up. Under the garage door and an umbrella for back up. means I can smoke anytime of the year pretty much. Sorry some photos are a lil crappy!
Cheers. :)
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Some of my gear.
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Smoker running
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Hams in to smoke.
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And we are of and running
WP_20170708_07_33_02_Rich_LI.jpg (105.02 KiB) Viewed 1816 times
Cheers.
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.













C.B & S.
Posts: 192
Joined: Tue May 23, 2017 9:05 pm
Location: Mt.waverley, Victoria
Contact:

Re: Smoked Ham Processing.

Post by C.B & S. » Sat Jul 08, 2017 2:09 pm

Here is 4.5hrish mark. First one out soon.

Cheers.
WP_20170708_12_53_06_Rich_LI.jpg
Roughly 4.5 hr mark
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****Ok so one still going....the largest..maybe 30min more or less to finish it.
I am only cutting one of these at this stage, rest to be vacuumed whole. So here are pictures of the first one out and cut.

Enjoy....we sure are.. :D :D :D
WP_20170708_14_03_35_Rich_LI.jpg
Bit High temp but not a problem.
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Cut.....moist as
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Sure are pleased with this lot..
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:o :o :o :D :D :D

>>>>>>>>>>>>>>>>All out of slurry and ready for the fridge.>>>>>>>>>>>>>>>>>>>>>
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Out of Slurry ready for the fridge.
WP_20170708_19_19_09_Rich_LI.jpg (121.27 KiB) Viewed 1793 times
:)
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.














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