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View Full Version : Boneless butt/ham.



glued2it
08-13-2008, 02:33 PM
I cured a bonless butt this time.
I wanted to try one of these so I could have a good fat content in the meat without the trouble of the bone.

I hand sliced the first half for dinner and used the slicer on the rest of it for leftover sammies.

I use a mustard slather on cured pork/hams only.

Here's some pics.


Slathered and rubbed.
http://i259.photobucket.com/albums/hh316/tqjpics/curedbutt0813082.jpg


On the smoker
http://i259.photobucket.com/albums/hh316/tqjpics/curedbutt081308.jpg


Hand sliced
http://i259.photobucket.com/albums/hh316/tqjpics/curedbutt0813081.jpg

Teaser
08-13-2008, 02:34 PM
*****!

jts70
08-13-2008, 02:49 PM
Looks great glued!

fredrogers
08-13-2008, 03:18 PM
That look awesome!

What temp did you take it to?

-=fred=-

glued2it
08-13-2008, 03:57 PM
As with all raw hams I smoke to 160

Precooked hams only have to go to 140-145

For more information on curing hams Click here! (http://www.theqjoint.com/forum/showthread.php?t=137&)

SmokyOkie
08-13-2008, 07:08 PM
Need samples!

You do realize that you have basically made Arkansas style bacon don't you?

How intense was the salt factor.

Bbq Bubba
08-13-2008, 09:08 PM
Looks like my BBB i'm smoking tomorrow, cured 10 days, how long you cure that?

glued2it
08-14-2008, 12:23 AM
Looks like my BBB i'm smoking tomorrow, cured 10 days, how long you cure that?

I cured it for 10 days.

(If I'm not Mistakin')
I believe that bacon is cold smoked and then fried.
Ham is cured pork that is cooked/smoked to full temp.(regardless of the cut)

Not really salty after soaking overnight and changing the water.:msn-wink:

Bbq Bubba
08-14-2008, 06:25 AM
I cured it for 10 days.

(If I'm not Mistakin')
I believe that bacon is cold smoked and then fried.
Ham is cured pork that is cooked/smoked to full temp.(regardless of the cut)

Not really salty after soaking overnight and changing the water.:msn-wink:

Yup, mine is also cured for 10 days, warm smoked (180ish) and pan fried....
Oh my god is it good!
Basically the same thing, if you thin sliced that and warmed it up in a pan, it would probably taste the same, although you soaked a LOT longer than i do.
Nice job on the ham!! :msn-wink:

fredrogers
08-14-2008, 09:23 AM
As with all raw hams I smoke to 160

Precooked hams only have to go to 140-145

For more information on curing hams Click here! (http://www.theqjoint.com/forum/showthread.php?t=137&)


Thanks!

-=fred=-

Chargrilled
08-14-2008, 09:33 AM
The best ive seen! That looks great Jeremy! You have me interested now, going to have to give this a go. I can eliminate the 10 days with the vac tumbler. Now I have to get a bnless butt and go for it!!!:thumbs up:

Teaser
08-14-2008, 09:48 AM
Hmmmmm....ham!

peculiarmike
08-14-2008, 10:00 AM
Dang Jer! Now you've fired me up to do some more BBB.
That looks really good and I bet it eats the same.

:drooling:

cabinetmaker
08-14-2008, 11:43 AM
Is it necessary to cure the butt before you smoke it?

glued2it
08-14-2008, 11:45 AM
Is it necessary to cure the butt before you smoke it?

I only cured it to make ham.