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.
Cheers,
Russell.
Re: Smoked Ham Processing.
Re: Smoked Ham Processing.
- Attachments
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- Brine base added to water & ready for pumped legs.
- WP_20170701_10_14_42_Rich_LI.jpg (107.8 KiB) Viewed 10385 times
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- Legs- I re trim em & re string em..ready to pump.
- WP_20170701_11_52_30_Rich_LI.jpg (114.69 KiB) Viewed 10385 times
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.
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.
Re: Smoked Ham Processing.
Morning to the watchers...
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.
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.
"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.
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.
Re: Smoked Ham Processing.
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.
Anyway enough babble....to some more picts.
Cheers. Cheers.
**Will be stirring the brine mix every day or say while in the fridge.
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.
Anyway enough babble....to some more picts.
Cheers. 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.
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.
Re: Smoked Ham Processing.
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. 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. Cheers.
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. 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. 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.
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.
Re: Smoked Ham Processing.
Here is 4.5hrish mark. First one out soon.
Cheers. ****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..
>>>>>>>>>>>>>>>>All out of slurry and ready for the fridge.>>>>>>>>>>>>>>>>>>>>>
Cheers. ****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..
>>>>>>>>>>>>>>>>All out of slurry and ready for 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.
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.