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Thread: Da! Perfect ham

  1. #1
    Member Vince's Avatar
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    Default Da! Perfect ham

    only been a year in the making frozen in brown sugar and honey then lighty brined 14 hours in the smoker @180-200 to the perfect finish temp of 165. and OH so tender.....
    Last edited by Vince; 11-15-2009 at 11:51.
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    Member jmg's Avatar
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    Great looking ham Vince. From a blackie, no?
    Never count your days, but rather, make all of your days count.

  3. #3
    Member Vince's Avatar
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    yea last years black bear...
    "If you are on a continuous search to be offended, you will always find what you are looking for; even when it isn't there."

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    Man, that looks tasty!!!

  5. #5
    Member Matt's Avatar
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    Dang, Vince, that looks chronic! Save a little and bring some down on your next pass through Wasilla!

  6. #6
    Member B-radford's Avatar
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    Did you just rub it down with brown sugar and honey then freeze it? How many, if any, pans of chips did you use? I have been thinking about trying this with some Sitka black tail hind quarters.

  7. #7
    Member Vince's Avatar
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    Quote Originally Posted by B-radford View Post
    Did you just rub it down with brown sugar and honey then freeze it? How many, if any, pans of chips did you use? I have been thinking about trying this with some Sitka black tail hind quarters.
    i made a soupy marinade with it... then froze it when i thawed it i did use a honey ham brine i bought at frontier... and injected it to the bone... and let it soak in 24 hours prior to washing and smoking... and injector is mandatory to get the center of the meat along the bone etc... but it sure is tasty!!
    "If you are on a continuous search to be offended, you will always find what you are looking for; even when it isn't there."

    meet on face book here

  8. #8
    Moderator kingfisherktn's Avatar
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    Quote Originally Posted by Vince View Post
    i made a soupy marinade with it... then froze it when i thawed it i did use a honey ham brine i bought at frontier... and injected it to the bone... and let it soak in 24 hours prior to washing and smoking... and injector is mandatory to get the center of the meat along the bone etc... but it sure is tasty!!
    Do you still need my address to send samples?

  9. #9
    Member AKGUPPY's Avatar
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    Nice, you use any "special" brine?

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    Member Vince's Avatar
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    Quote Originally Posted by AKGUPPY View Post
    Nice, you use any "special" brine?
    nope honey ham off the shelf....
    "If you are on a continuous search to be offended, you will always find what you are looking for; even when it isn't there."

    meet on face book here

  11. #11
    Member Vince's Avatar
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    Quote Originally Posted by kingfisherktn View Post
    Do you still need my address to send samples?
    little late in the game Dean, not sure they would be the samples your expecting
    "If you are on a continuous search to be offended, you will always find what you are looking for; even when it isn't there."

    meet on face book here

  12. #12
    Moderator kingfisherktn's Avatar
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    Quote Originally Posted by Vince View Post
    little late in the game Dean, not sure they would be the samples your expecting
    I heard you were that kind of guy.

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