Picnic ham

Sausage making and curing meats.

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Txdragon
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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.

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This shot is midway, about 4 hours in at 200-225.
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And this one was, well, slice shot!! The lighting made the meat look red but it was a beautiful deep pink.
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Everybody tore it up! We've been munching sandwiches from what's left for a day and a half now. Lol
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BluDawg
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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.
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OldUsedParts
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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:
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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
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Txdragon
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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.
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Matt
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Re: Picnic ham

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

Holy moly that looks fantastic, nice job man :pig:
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Re: Picnic ham

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

:cheers: :chef:
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