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Cacus
02-04-2009, 11:23 AM
I finally made some ham. I used part of a cryovaced pork leg I got from cash n carry for my trial run. Its cured with cure #1 and garlic then smoked at 150* with cherry for 6 hours to 160*. Cant wait till lunch time. Gonna have a ham-N-cheese sammy.


http://i475.photobucket.com/albums/rr119/Cacus/unknown502.jpg

jminion
02-04-2009, 11:34 AM
Cacus
You state that your pit temp is 150 and you got the ham to 160 in 6 hours, do you raise the pit temp as the cook goes on?

Cacus
02-04-2009, 11:39 AM
I boosted the heat to 200 for the last 30 minutes. I guess I should have included that sorry.

Fatback Joe
02-04-2009, 12:13 PM
How long in the cure?

jminion
02-04-2009, 12:18 PM
Cacus
No problem figured there had to be some adjustment cause it's hard to get meat to 160 when pit temp is 150.

Looks real good.

Cacus
02-04-2009, 01:59 PM
How long in the cure?

21 days.

BYBBQ
02-04-2009, 03:59 PM
That looks good.:thumbs up:

Cacus
02-04-2009, 06:28 PM
Thanks for the compliments all. I sliced up the big pieces for sandwich meat and will use the smaller ones for something else later.

Heres a small plate of sliced up meat.
http://i475.photobucket.com/albums/rr119/Cacus/unknown521.jpg

Lunch
http://i475.photobucket.com/albums/rr119/Cacus/unknown518.jpg

californiasmokin
02-04-2009, 08:34 PM
That looks great:thumbs up:

Buzzards Roost
02-04-2009, 08:47 PM
wow, that looks fantastic!

BA_LoKo
02-04-2009, 08:51 PM
That looks very nice!