My ham project

cryan1980 · Post by **cryan1980** » Sat Nov 16, 2013 23:48

I realize this is a year old but BR, what was your cooker temps during the 30 hours?

I think I am mimicing your method later this week!

sausagemaneric · Post by **sausagemaneric** » Thu Nov 21, 2013 06:04

Generally speaking, smoke my hams for 24 hrs at 100 degrees or less. Then remove smoke, add a giant pot of water to a gas burner and raise the temp to 165 and hold it there til it gets to 152 degrees.

V-465

sawhorseray · Post by **sawhorseray** » Thu Nov 21, 2013 18:33

I smoked this wild hog ham awhile back, used the same brine as Blackriver for five days. Dried it in the Pro 100 for two hours at 100° then raised the temp to 110° and introduced a full pan of moistened applewood chips for eight hours. Put in a fresh pan of wood chips and raised the smoker temp to 125° for another five hours, the removed the chip pan, closed the dampers and raised the temp to 170°. It took another 13 hours for the internal temperature to reach 152°, a total of 28 hours in the smoker. I have it cryo-vacc'd in my freezer, it's too beautiful to eat, I just take it out once a month and look at it. My wife says we're eating it for Xmas and that I'll be making my famous wild hog slit pea soup right after that. Of course that will mean it's time for me to go kill another one! RAY

ssorllih · Post by **ssorllih** » Thu Nov 21, 2013 23:22

Split pea soup made with ham is a food I grew up with. I remember once when I was quite young we had pea soup every night for about a week and one night Mother had fixed something different. After supper Dad put his arm around Mother and said, "Faithie, That was very good! But couldn't we have pea soup once in a while?"

cryan1980 · Post by **cryan1980** » Fri Nov 22, 2013 01:52

Thanks for the Smoking timeframes everyone.

RAY looks real nice! I'd like to hunt feral swine some day but luckily they do not have a huge population in PA at this point