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They are calling for a big snow storm today �but�my xmass hams are coming out of the brine this am�.they are going to spend a little time in the fridge to dry�then into the smokehouse at 5 pm for a 12 hr drying cycle at 120*�then when I wake in the am�8 hrs of smoke�hickory/sugar maple and a touch of cherry�.I�ve got two 20lb hams�one of which is going to the guy that built my smokehouse�


I�ll update as the hams are going thru the process�.

Skin off I see,

I had a difficult time deciding on leaving it on for aesthetics or to rake it off and allow for better penetration of the cure and smoke.

I finally chose to leave it on. it would be interesting to do the same thing side by side but two 25 pound hams would be too difficult to get through and the real difference would be the middle.


Can't wait to see the journey...

It's interesting to see the difference between the two sides of the pond. We would cold smoke the ham for days to get full penetration of the meat, many would then hang it to mature, and then cook by simmering in water or in the oven.

After drying you get it all done in about a quarter of the time. Will you eat it hot or cold?

Phil

I'll eat it cold....but you could eat it hot...if you were to heat it hot then the finished temp coming out of the smokehouse changes

Just put the hams in the smokehouse the temp is 26* outside and 20mph winds�. http://www.wunderground.com/cgi-bin/fin ... uery=14224
I worked last night and took a little nap this morning�we got about a foot of snow�rather then shovel the driveway�.the Mrs. shoveled a path to the smokehouse�..I love that women

As for the smokehouse..its been cold and windy all day and the temp has been rock solid�a little helpful hint for those that don�t know�when there is this much of a temp difference its important to preheat the smokehouse�.for a couple of reasons�.the obvious is will take longer to get up to temp with 40lbs of ham in it�the other is so you can take care of the condensation that forms while its heating�its very difficult to form the pellicle if the smokehouse is real moist inside�

The smokehouse ready to go�

Hanging hams


No peaking for 12 hours

First day of vacation and I�m up at 5:30 am to smoke some hams�The hams are nice and dry to the touch�the smokehouse held a great temp all night long�and its time to start smoking them�

Its 12*F outside�.and the smokehouse is working like a charm..no temp issues with the outside temp so cold�.The hams have been in the smoke for about 4 hrs�they are starting to take on some color..

I could not resist joining in with today�s project, a whole New York shoulder, actually two, I had to make some for the office for the Christmas potluck so if you making one two is just as easy. There never seems to be a shortage of people wanting samples.

It's about 168(f) right now (2:00pm) hoping for a finish at 4:30. Currently it's -11 (c) outside and was even a little colder through last nights cook, had to add fuel twice so far through this 14 hour event.




It's hard to keep up with the wittdog

Go Dog Go

This thread has gone to the dogs

Quick update....its 8pm and the internal temp of the ham is 141*F....I'm looking for 152-155*F....so I figure between 12 and 2 am..it will come off.
Looking and smelling good�.




Shanks are out

3:30 am the hams finally hit temp�they are now blooming for a few hours�

Lovely looking hams, is it still snowing?

They look superb!

Phil

saucisson yes its still snowing...and they are calling for the dreaded lake effect snow....
Hams are done blooming and are ready to be wrapped and placed into the fridge�.


And just for quality reasons�


We just got some thunder and lightin....with a snow storm... this one could be a nice one...