The ham ready to get skinned
First time using that injector�.I love that thing�
Daddy�s helper mixing up the brine
One week later
The ham is out of the brine, in a stockinet and in the smoker��it will be in the smoker for around12hrs_16hrs at 120*, then it will smoke for 8 hrs (4 pans of wood hickory and maybe some maple) and then I will finish it off without smoke..This is an 18lb ham I figure it will take about 36hrs all together. I will update this as often as I can but I also have some sausage to make just picked up another case of pork butts�.I had to change plans I was going to hang the ham but its too big�as it cooks and shrinks I may try to hang it but for now it will go on the grate�.
In the bag
In the smokehouse
Notice the color of the ham...and then see what it looks like during the smoking process..
Here is the ham after being in for about 16hrs at 120*�it will now smoke for the next 8hrs�
.
I don�t know if you guys can see it but we are starting to get a real nice color on the ham�I may do one more pan of wood chips�.
27hrs later�the color is looking nice and it�s starting to smell real good�..still have a long ways to go�and I think my Maverick flip the leads�the Food Probe is reading the Smoker temp an the Smoker temp is reading the food temp..
Ham is done
Happy Ham day boys��
All done and ready to cut
Cappy can u say Crackilings
The fat trimmed off
Hunk of Ham
Deli Style
Money Shot
All in all I�m real happy with the way the ham came out�the boys kept coming back for more while I was cutting it�and the real test was that my mother even liked it a lot�.time to move into sausage making mode�..
