Pork Butt/Picnic Ham 8/8/15

Sausage making and curing meats.

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jmcrig
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Pork Butt/Picnic Ham 8/8/15

Postby jmcrig » Wed Aug 12, 2015 9:29 pm

Had an extra boneless pork butt and decided to make a ham. Simple brown sugar cure for 2 weeks. Out of the cure and hung overnite. Then rubbed with honey and a mixture of California ham spices & sweet heat. Cold smoked for 36hrs with a mixture of hickory, apple, and cherry. Then applied 160 degrees of heat for about 24hrs to internal of 155.

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Out of the cure

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All rubbed and into the smoker

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Out of the smoker and resting

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First slice

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Time to eat
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Re: Pork Butt/Picnic Ham 8/8/15

Postby bsooner75 » Wed Aug 12, 2015 9:33 pm

Very nice


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Re: Pork Butt/Picnic Ham 8/8/15

Postby Gator » Wed Aug 12, 2015 9:45 pm

Oh man, that looks great!
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Re: Pork Butt/Picnic Ham 8/8/15

Postby jmcrig » Wed Aug 12, 2015 9:48 pm

Don't see myself ever buying a store bought ham again.
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Re: Pork Butt/Picnic Ham 8/8/15

Postby Okie Sawbones » Wed Aug 12, 2015 9:56 pm

Terrific. We start on our smokehouse pretty soon.
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Re: Pork Butt/Picnic Ham 8/8/15

Postby OldUsedParts » Thu Aug 13, 2015 6:54 am

the only way to improve on that is to slice me off a chuck so I can capture it betweenn two pieces of bread - - - - nice nice nice

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Re: Pork Butt/Picnic Ham 8/8/15

Postby Finatic » Thu Aug 13, 2015 7:22 am

Wow that looks amazing! Very nice!
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Re: Pork Butt/Picnic Ham 8/8/15

Postby riseabove50 » Thu Aug 13, 2015 8:51 am

you sir are an artist. not like someone who teaches a community college course to freshman (no offense to any that might do that for a living) - i mean like Rembrandt!
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Re: Pork Butt/Picnic Ham 8/8/15

Postby ChileFarmer » Thu Aug 13, 2015 8:56 am

Mark , really nice. Dang that is a pretty piece of meat. Wet or dry cure? How did you do a cold smoke with the ambient temp being 110°. I have been smoking with no fire. LOL. CF :mrgreen:
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Re: Pork Butt/Picnic Ham 8/8/15

Postby jmcrig » Thu Aug 13, 2015 5:39 pm

ChileFarmer wrote:Mark , really nice. Dang that is a pretty piece of meat. Wet or dry cure? How did you do a cold smoke with the ambient temp being 110°. I have been smoking with no fire. LOL. CF :mrgreen:


It was a simple wet brine. It was a cold type smoke, that's why I included the ambient. Caught a couple of days with the temps in the low 100's. And my Backwoods has convection which helps to keep heat from building up in the chamber. And I put the Amaze tube in the bottom fire box. Have also put a pan of ice in the smoke chamber.
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Re: Pork Butt/Picnic Ham 8/8/15

Postby ChileFarmer » Thu Aug 13, 2015 8:32 pm

With a finished product like that, I never doubted that you had everything under control. I love the glaze. CF :D
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Re: Pork Butt/Picnic Ham 8/8/15

Postby jmcrig » Thu Aug 13, 2015 10:40 pm

It was just honey, and then dusted with Obie-Que Sweet N' Heat 3 to 2 of California Ham Spice.
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Re: Pork Butt/Picnic Ham 8/8/15

Postby Williep » Fri Aug 14, 2015 5:22 am

That look's great !!!
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Re: Pork Butt/Picnic Ham 8/8/15

Postby tex_toby » Tue Aug 18, 2015 8:55 pm

Boy, I sure would like a taste of that. Looks great!
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Re: Pork Butt/Picnic Ham 8/8/15

Postby Okie Sawbones » Tue Aug 18, 2015 9:52 pm

jmcrig is my hero. I hope to make sausage like this gentleman! :bow:
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