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Well I decided to put this all in one thread seeing how this ham turned out great.
From a previous post;
One week ago I started cureing a 9 pound pork butt to make a ham out of. I am using Morton Tender Quick as a cure, so followed their recipe for a brine cure, which is; 1 Cup of Tender Quick to 4 Cups of water.
To this I also added;
1 Tbls. Pickling Spice
1/4 Cup Brown Sugar
1/3 Cup Molassis
1 heaping tsp. Whole Black Peppercorns
1, 4 inch cinnamon stick busted up
All the above was simmered and let steep for 15 mins in about 1 cup of the brines water.
I was a little concerned about the Tender Quick makeing this ham salty seeins that this pork butt weighed 9 pounds and 1 Cup of this is about 12 Tbls. and @ 1 Tbls. recommended per pound was exceeding this by 3 Tbls. Which in my mind would be enough for a 12 pounder, but then again it is dilluted with water. I did inject this initially and then again half way through the cure/brine process. When I put it in the container for brineing there wasn't enough brine to cover it and ended up adding 2 more cups of water.
One Week Later;
I sliced off a small piece and fried, It was SALTY.
Soaked for a couple hours and changed the water and continued to soak for 3 more hours. Tried it again and it seemed perfect.
Here it is placed on a rack to dry in the fridge to develop the pellicle.
Well I ended up letting it dry on a rack in the fridge for 3 1/2 days or 84 hours.
After the 3 1/2 days I fired up the smoker and brought the temp up to 175/180. Smoked at this temp for 8 hours or until the internal hit 145 degrees.
Hit 145.
I then let cool and wrapped tight and put in the fridge for 5 days
I put the ham in the house oven @ 250 until the internal hit 160.
Sliced;
I need to work on my plated pic's'
Here it is served with mac and cheese , Bread roll. jello carrot walnut salad and an artichoke and strawberry cobbler for dessert.
This ham turned out with excellent flavor and was very juicy. I will do this again.
From a previous post;
One week ago I started cureing a 9 pound pork butt to make a ham out of. I am using Morton Tender Quick as a cure, so followed their recipe for a brine cure, which is; 1 Cup of Tender Quick to 4 Cups of water.
To this I also added;
1 Tbls. Pickling Spice
1/4 Cup Brown Sugar
1/3 Cup Molassis
1 heaping tsp. Whole Black Peppercorns
1, 4 inch cinnamon stick busted up
All the above was simmered and let steep for 15 mins in about 1 cup of the brines water.
I was a little concerned about the Tender Quick makeing this ham salty seeins that this pork butt weighed 9 pounds and 1 Cup of this is about 12 Tbls. and @ 1 Tbls. recommended per pound was exceeding this by 3 Tbls. Which in my mind would be enough for a 12 pounder, but then again it is dilluted with water. I did inject this initially and then again half way through the cure/brine process. When I put it in the container for brineing there wasn't enough brine to cover it and ended up adding 2 more cups of water.
One Week Later;
I sliced off a small piece and fried, It was SALTY.
Soaked for a couple hours and changed the water and continued to soak for 3 more hours. Tried it again and it seemed perfect.
Here it is placed on a rack to dry in the fridge to develop the pellicle.
Well I ended up letting it dry on a rack in the fridge for 3 1/2 days or 84 hours.
After the 3 1/2 days I fired up the smoker and brought the temp up to 175/180. Smoked at this temp for 8 hours or until the internal hit 145 degrees.
Hit 145.
I then let cool and wrapped tight and put in the fridge for 5 days
I put the ham in the house oven @ 250 until the internal hit 160.
Sliced;
I need to work on my plated pic's'
Here it is served with mac and cheese , Bread roll. jello carrot walnut salad and an artichoke and strawberry cobbler for dessert.
This ham turned out with excellent flavor and was very juicy. I will do this again.
brother!
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