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B&R Picnic Ham
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Percebes View Drop Down
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    Posted: 23 February 2015 at 21:05
I found Picnics on sale for a agreeable price and decided to make a B&R Smoked Ham

First I de-skinned it so I could rewrap it at a later date.



Next I deboned the Pork picnic so I could make a nice sliceable boneless ham.


Then I brined both the meat and the skin and set aside for 2 days-pulling vacuum 3 times on my cryovac to speed the cure. In the end I got busy and it cured a week which is no biggy at 2%
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes View Drop Down
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Points: 449 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2015 at 21:14
After curing I rinsed and racked and let dry overnight in the fridge.

Not a latex glove-that is the skin.LOL

The next day I removed some sections to give a more even shape for rolling

I dusted the cut surfaces with meat gelatin in order to help fuse the meat in the hot smoking process

Then I squared and tied the skin back on

Here is the tied Ham ready for the smoker.

I had some European Black Forest Pork Loins in the cold smoker , so I hitch hiked the ham in there for a 6 hour smoke and let it dry overnight
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes View Drop Down
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Points: 449 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2015 at 21:16
I converted back to a hot smoker and loaded the Ham for a one hour heavy smoke at 100F and then increased the smoker to 190F where I will let er buck til the Ham reaches 152F
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko View Drop Down
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That looks great!

And yes, a very agreeable price, I'd say!
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Percebes View Drop Down
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Points: 449 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2015 at 01:09
It is done.
Now if I could just find some fellow FOTW forumites to share a few hot slices with.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes View Drop Down
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Points: 449 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2015 at 09:31






I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1 View Drop Down
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Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2015 at 09:54
Originally posted by Percebes Percebes wrote:

It is done.
Now if I could just find some fellow FOTW forumites to share a few hot slices with.






Can you be here in time for dinner?
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2015 at 20:29
Very impressive - I like the idea, especially of using the skin....
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gonefishin View Drop Down
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   Nicely done...looks really good!

   I haven't done any hams like this, is two days enough time for the cure?  I know that you said that you were in a vacuum bag, and you also deboned.  Both of these things would be sure to help the process along, no doubt.

   thanks...and again...looks great!
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