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Old Town Ham - The Beginin!

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  • #1

    Old Town Ham - The Beginin!

    Well here be the start of our first Old Town Ham, see how this en goes an what changes if any we be makin.



    a 9 lb shoulder, injected with cure, especially round the bone!



    The cure, cooled an ready fer the long soak.

    This gonna take 18 days er so ta cure. Then we gonna hang fer a couple a days an then inta the smoker with a nice batch a maple wood!
    sigpic



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  • #2
    Looks great! Momma! that injector looks like my days with the Dentist. I'm traumatized!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      ahhh.........shoulder instead of a haunch.........nice move..........will be following this thread


      let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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      • #4
        Tip, that there looks like a very nice hunk a pork. Looking forward to seeing this one unfold.

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        • #5
          It does look great, did you use your slaughterhouse brine?
          Thanks for the post....can't wait to see the finale!



          The only one on the block with the super fastest turbo charged



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          • #6
            I sure to admire you guys who can put 3 weeks into a meat project. I am too impatient/chicken to try that.

            Major downfall I guess!
            Lang 60 Mobile deluxe




            Captain-N-Smoke BBQ Team(retired)
            ____________________________________________
            Takes allot of work and an open mind to make good sense.
            Praise the Lord and pass the Cannabis.

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            • #7
              Ahh now yer talken, I can't wait for this to unfold butt I'll have too..

              SJ

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              • #8
                That piece of meat looks to be perfect for the project Got it marked on the calender so I can remind you when it's time, in case you forget, hehe.

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                • #9
                  Looks good, Tip. Looking forward to seeing the end result.
                  Dawn

                  New Braunfels Bandera "Grail"
                  Weber 22.5" Kettle Grill
                  1 Maverick ET-73
                  1 Green Thermapen

                  member #38

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                  • #10
                    Nice work. I have never used the wet cure method, gonna have to try that next ham... speaking of which- guess I better get on it if I want one for Easter!
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      I will be following this as well. Looks like your are off to a great start.
                      KCBS/CBJ #56408

                      "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                      • #12
                        Originally posted by Bbqgoddess View Post
                        It does look great, did you use your slaughterhouse brine?
                        Thanks for the post....can't wait to see the finale!
                        Nope, this be a whole new recipe were tryin just fer ham, gonna go onta our cash an carry - Caterin menu's. See how this en goes an tweak it from there! These were called city hams cause they ain't cured like a country ham, but this will beat the pants off any store bought ham!
                        sigpic



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                        • #13
                          dang tip!!!! first the bacon which used to be BH, now this.....well i can bet you its gonna be awesome. cant wait and gonna be watchin close!!!
                          Charbroil SFB
                          GOSM
                          MES
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                          Weber 22" gold, Smokey Joe, WSM 22"

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                          • #14
                            An Update

                            Well, just checked on the ham, sure is lookin an smellin good! Gettin some nice color to it!

                            11 More days ta cure!:ballchain:
                            sigpic



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                            • #15
                              what do progession pics?


                              let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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