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Old 04-18-2011, 07:03 PM   #1
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Easter Hams 11

After curing for a week the Easter Hams are in the smokehouse. 12Hours at 125* then 8 at 145* and then they will ride at 165* till they hit an internal temp of 152*-155*. Should take about 32-36hours. One of the hams is a honey cured ham and the other is a brown sugar cured ham.





I will be smoking they mostly with Hickory and a touch of Cherry for color and sweetness.
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Old 04-18-2011, 07:45 PM   #2
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Re: Easter Hams 11

Looking great so far Dave!
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Old 04-19-2011, 05:49 AM   #3
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Re: Easter Hams 11

Looks great! 32-36hr smoke? Thats gonna take alot of beer and snacks!
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Old 04-19-2011, 07:36 AM   #4
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Re: Easter Hams 11

We added a little pastrami to the mix. While at work last night I was troubled by the fact the smokehouse looked empty with only 2 20lb hams....Then it hit me a quick pastrami would work just fine with the smoke cycles. A quick call to the mrs this early am and a store cured brisket was on it's way.






I get some of my best ideas at work...wonder why that is....
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-19-2011, 08:02 AM   #5
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Re: Easter Hams 11

dear god...it's only a 7hr drive. although with the price of gas its probably easier and cheaper to take a 45min flight from westchester airport. I'll be there! lol
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Old 04-19-2011, 09:10 PM   #6
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Re: Easter Hams 11

Hams are still in the smokehouse see you in the morning
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-20-2011, 12:24 AM   #7
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Re: Easter Hams 11

Hey wittdog . . . you the Man. I'm not a big fan of ham but that smoke house looks nuts! Do you have more photos you could share? Also, do you have a good recipe for Italian sweet sausage? I've looked on-line but at my skill level, I can't separate the chafe from the wheat, if you know what I mean?
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Old 04-20-2011, 07:07 AM   #8
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Re: Easter Hams 11

Lew here is a link to the whole building of the smokehouse there are some pics of the process viewtopic.php?f=44&t=12895&start=0

I've tried a bunch of Italitan sauasage recipes and in my opinion the best is the KISS method...I tried adding garlic and other stuff but this is what I prefer...if you want to make it hot just add 1TB Hot Pepper Flakes or more to taste and a little cayanee
10lb ground pork
4TB salt
2 cups ice water
1TB fennel seed
2tsp coarse black pepper
1TB sugar
I usually heap the fennel seed
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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-20-2011, 07:47 AM   #9
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Re: Easter Hams 11

Killer Dave! (I usually heap the fennel seed) We do the same. Just got to do a little in a skillet to see what's going on.
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Old 04-20-2011, 08:01 AM   #10
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Re: Easter Hams 11

The hams are just about done.....


And that corned beef that was hanging yesterday
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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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