Picnic ham

Sausage making and curing meats.

Moderator: TBBQF Deputies

txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Picnic ham

Postby Txdragon » Fri Jun 10, 2016 3:25 pm

As promised, the picnic ham!! Cured for a total of 25 days, 8.5lbs pre smoke weight.

Image

This shot is midway, about 4 hours in at 200-225.
Image

And this one was, well, slice shot!! The lighting made the meat look red but it was a beautiful deep pink.
Image

Everybody tore it up! We've been munching sandwiches from what's left for a day and a half now. Lol
(Insert witty signature here)
bludawg USER_AVATAR
BluDawg
Chuck Wagon
Posts: 3671
Joined: Fri Jul 10, 2009 9:55 am
Location: Jonesboro,Tx
Contact:

Re: Picnic ham

Postby BluDawg » Fri Jun 10, 2016 3:34 pm

All I need is a cat head biscuit :D Did you bone it before you cured it? Wet or Dry cure??? I've got a picnic in the fridge that I'm gonna cure for ham.
Last edited by BluDawg on Fri Jun 10, 2016 3:37 pm, edited 1 time in total.
Never met a cow I didn't like with a little salt and pepper.
Image
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21557
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Picnic ham

Postby OldUsedParts » Fri Jun 10, 2016 3:36 pm

:cheers: :salut: :tup: OK, I"ve got my Onion Buns, honey mustard, sweet own-yawns, jalapenners and a full tank of gas so how far is it from Montgomery to Forney :?: That is some nice Pig Leg right there :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
chilefarmer USER_AVATAR
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Picnic ham

Postby ChileFarmer » Fri Jun 10, 2016 3:48 pm

TxD, you did good. I love it, like the photos also. Nice cook. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Picnic ham

Postby Txdragon » Fri Jun 10, 2016 3:50 pm

Thanks! I cured it in 2 stages. I wouldn't think it's an original idea so I can share! I dry cure it with salt for 10-15 days (or until I drop about 20% weight) then it takes a sweet bath (instead of just a plain water rinse) for another 10-15 days. After the bath, I let it sit on a rack in the fridge for 24-72 hours to air dry. It started the process at 10.34lbs and ended up on the smoker at 8.5.
(Insert witty signature here)
matt USER_AVATAR
Matt
Rustler
Posts: 165
Joined: Tue May 27, 2014 7:02 pm
Contact:

Re: Picnic ham

Postby Matt » Wed Jun 15, 2016 11:41 am

Holy moly that looks fantastic, nice job man :pig:
okie sawbones USER_AVATAR
Okie Sawbones
Outlaw
Posts: 2049
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: Picnic ham

Postby Okie Sawbones » Wed Jun 15, 2016 1:30 pm

:cheers: :chef:
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 14 guests