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Shoulder ham?
The Cen-Tex Smoker
Posts: 23,179
in Pork
Anyone done a shoulder ham? I won't to do a 5-8lb ham and I can't find a fresh ham that small anywhere. Need to get it in the cure tonight and there are some great shoulder roasts at whole paycheck that would seem to for the bill.
Any thoughts?
Any thoughts?
Keepin' It Weird in The ATX FBTX
Comments
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I haven't done it but I know a guy that has.
Just like ham with a bit more fat. We get a product up here called cottage roll which s a bone out shoulder cured and smoked.
Steve
Caledon, ON
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Alright then. I'm doing it. Will let you know how it goes. Gracias.Keepin' It Weird in The ATX FBTX
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Sweet. I got a really Nice picnic. Been reading up and I'm getting excited. Ham with more fat? Yes please.Little Steven said:You will be pleased.
Keepin' It Weird in The ATX FBTX -
Doing a wet cure? When is this for?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Yep. Christmas brunch.NPHuskerFL said:Doing a wet cure? When is this for?
Keepin' It Weird in The ATX FBTX -
Cool! Doing something similar for the first time myself.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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How many # did you land for the event? Better get it in the cure soon.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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4#. It's just the 4 of us this year. It will go in the cure tomorrow am.NPHuskerFL said:How many # did you land for the event? Better get it in the cure soon.
Keepin' It Weird in The ATX FBTX -
Just wanted to say hello brother Tex. I'm more than confident that you have the ham under control.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
#4 in cure tonight or in AM should be plenty of time to have it for the big day. What are you curing in. Do you have a particular wet cure recipe you prefer to use on fresh ham?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Also does it have bone in?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That's what I was about to say. I love ham around the holidays... would probably pass out from sheer joy after eating a home-cured one. On the bucket list.The Cen-Tex Smoker said:Sweet. I got a really Nice picnic. Been reading up and I'm getting excited. Ham with more fat? Yes please.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Turned out very good! Thanks Steve. You are correct as usual. I'll probably do this from now on. I like the extra fat
Keepin' It Weird in The ATX FBTX -
Perfection personified. =D> =D> =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I turbod one last night myself due to time constraints. However it was not cured at home due to work. Turned out pretty good nonetheless.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Cheers man, just relaying info from a respectable sourceThe Cen-Tex Smoker said:Turned out very good! Thanks Steve. You are correct as usual. I'll probably do this from now on. I like the extra fat
Steve
Caledon, ON
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Nice scotty.Little Steven said:
Cheers man, just relaying info from a respectable sourceThe Cen-Tex Smoker said:Turned out very good! Thanks Steve. You are correct as usual. I'll probably do this from now on. I like the extra fat
tell said source thanks Keepin' It Weird in The ATX FBTX -
Nice. Need to try that.
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Cen-Tex that's pure money baby! Beautiful pink color with a detectable caramelized exterior. Like a meat bon bon.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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A-Holes left the skin on and rolled it inside. I have never dealt with a bigger ass hat meat guy than this in my life (whole foods). We were looking for a raw ham and he was a **** about that. He has a 22 Pound leg and said the very smallest he could cut would be 11lbs. I said we didn't have time to cure an 11 lb leg in 4 days. He suggested that we buy one of thier crap precooked spiral cut hams because "you know, they taste like taste like ham". We came back from the bar like 30 min later to buy this shoulder roast and someone had bought the 22lb ham. He said "look what I sold while you guys were thinking about it". I'm thinking I'm going to go dump this in his lap tomorrow.Keepin' It Weird in The ATX FBTX
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Brother Tex I feel I would probably beat his ass if I had to deal with him.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:Brother Tex I feel I would probably beat his ass if I had to deal with him.
Guy was an Idiot.Keepin' It Weird in The ATX FBTX -
That looks great. I'm going to try this. Might not even need an occasion...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Flavor is awesome but the skin is chewy. I'm really pissed. Im seriously going to take it back to them fully cooked and glazed tomorrow just to be an ass. He sure was one to me.Keepin' It Weird in The ATX FBTX
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