The Texas BBQ Forum

Yup, I've started some ham from one of the potbelly pigs I recently acquired. 2 hinds, approximately 9lbs each, salted down and a tad less than 24 hours in cure phase 1. Can't wait to see these through!!

U Da Man

So when do these get exposed to SMOKE and how you gonna do them in the end

OldUsedParts wrote:So when do these get exposed to SMOKE and how you gonna do them in the end

I just started their second phase today; the wet phase! I took the liberty of also injecting the solution through the femoral artery to quicken this process. They plumped up nicely! So they are bathing in, and filled with the curing brine. I am hoping to smoke them before the start of next week. I'm gonna see if I can find some cherry to smoke them with, if not, pecan or hickory.

?femoral? don't you have to have a license for that?

awesome dedication, T-Dragon

OldUsedParts wrote:?femoral? don't you have to have a license for that?

awesome dedication, T-Dragon

Only to be "legal" lol!!!

They got smoke yesterday! Here are a couple shots of the results!

This one is about 3 hours in. I kept them a bit hotter, but a shorter time. Smoked with hickory at 280 for 5 hours.


Dressed and ready to slice!!



They turned out fantastic! I had a couple suspicions they were gonna be a tad salty because they're smaller than I usually work with, but after taste, I suddenly realized I need to stop second guessing myself!!

there you go Ham'n it up again absolutely Beautimous

Looks just like the ham I get from my butcher. Looks real moist too.

Russ

Kiwiruss wrote:Looks just like the ham I get from my butcher. Looks real moist too.

Russ

Txdragon AKA ( butcher )

Those look great, and I'm not a big ham guy, but I'd tear into those !!

Nice job man

woodenvisions wrote:

Kiwiruss wrote:Looks just like the ham I get from my butcher. Looks real moist too.

Russ

Txdragon AKA ( butcher )

Those look great, and I'm not a big ham guy, but I'd tear into those !!

Nice job man

Lol

My friend had his own butcher shop, but retired and sold it 3 years ago. He's just always been called butch or butcher. I miss going into his shop to have a chin wag. Smelling the hams cooking. Or watching him make link sausage.

Russ

Thanks all! WV: I was once also not a ham fella. Then I started making my own and the difference is really night and day.
Russ: I actually wanted to be a butcher long ago. The first time I dressed my own deer on a hunting trip, I was hooked! I actually inquired at a few places but was turned down because I didn't have enough experience. I thought, "Isn't the definition of "apprentice" a person with limited knowledge training under a master of a craft "?
It wasn't too long after that I ended up enlisting into the Army anyways. Lol! I take to it as a hobby now! I have actually taught my brother enough to push him in a positive direction in butchery. He owns some of his own equipment and actually now processes most of his own meat.

Txdragon wrote:Thanks all! WV: I was once also not a ham fella. Then I started making my own and the difference is really night and day.
Russ: I actually wanted to be a butcher long ago. The first time I dressed my own deer on a hunting trip, I was hooked! I actually inquired at a few places but was turned down because I didn't have enough experience. I thought, "Isn't the definition of "apprentice" a person with limited knowledge training under a master of a craft "?
It wasn't too long after that I ended up enlisting into the Army anyways. Lol! I take to it as a hobby now! I have actually taught my brother enough to push him in a positive direction in butchery. He owns some of his own equipment and actually now processes most of his own meat.

Funny you should say this, I always wanted to be a chef, I tried to enroll in the army as a 15 yo, but things in my background didnt allow that. But I've still had that interest. I've also been taught how to dress sheep and pigs. Never done a deer though.

Russ

Kiwiruss wrote:
Funny you should say this, I always wanted to be a chef, I tried to enroll in the army as a 15 yo, but things in my background didnt allow that. But I've still had that interest. I've also been taught how to dress sheep and pigs. Never done a deer though.

Russ

Deer is a lot like sheep with less fleece!!!

Txdragon wrote:

Kiwiruss wrote:
Funny you should say this, I always wanted to be a chef, I tried to enroll in the army as a 15 yo, but things in my background didnt allow that. But I've still had that interest. I've also been taught how to dress sheep and pigs. Never done a deer though.

Russ

Deer is a lot like sheep with less fleece!!!

Lol, yeah all the same I guess. My friend only ever killed and dressed female pigs though, he reckon the male pigs meat was never as good as a female pig. Never been a great fan of venison though.

Russ