Pickled Pork into Smoked Ham

Discussion in 'Geek Food' started by renagade, Dec 19, 2011.

  1. renagade

    renagade Member

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    Guys,
    I've been doing a little research and have decided I want to make my own ham.
    I have ordered a leg of pickled pork and will be picking it up Thursday. I have no idea if I'll have time enough to have this all ready by Sunday (Christmas!!)

    I have found an 18 Hour Smoke session on Aussie BBQ Forum, but cannot find any guide to internal temperature or BBQ temperature. The results from this cook look amazing and is what I definitely what I want to achieve.

    I have found a couple of websites state an internal temp of 155f. Has anyone got any first hand experience smoking a pickled pork?

    Cheers
     
  2. username_taken

    username_taken Member

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    Yeah I've done this before. I would take it to between 75 and 85 C in the smoker. Ham should be cooked to 'well done' for the correct texture. Or you could cook it longer and turn it into pulled ham ... :)
     
  3. OP
    OP
    renagade

    renagade Member

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    75 - 85 is 167f - 185f which is way off from 155f.
     
  4. miicah

    miicah Member

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    155 for 18 hours seems way too hot, I did mine at around 90 c for 3 or 4 hours.

    Wasn't as smokey as I'd hoped but the glaze made up for it.
     
  5. OP
    OP
    renagade

    renagade Member

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    The 155f is the target internal meat temperature - not the target BBQ internal temperature.
     
  6. Stone2x

    Stone2x Member

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    155F is 68C, lower than 90C so longer cooking time.
     
  7. miicah

    miicah Member

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    Yeah I realise that should have been more specific. I think my meat hit around 60-70 deg c internal and the bbq was at about 90-100.

    Derp :(
     
  8. OP
    OP
    renagade

    renagade Member

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    Going to cook the pork at 190f (BBQ Temp) for how ever long it takes to get to 155-160f (Internal Meat Temp)
    Hopefully it turns out edible.
     
  9. GrueHunter

    GrueHunter Member

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    What's the pork 'pickled' in? A straight flossy salt brine? Or a cure?
     
  10. OP
    OP
    renagade

    renagade Member

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    Salt Brine
     
  11. Embercide

    Embercide Member

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    Dumb question but this has sparked my interest.
    OP mentions getting a leg of pickled pork, but i've seen woolies sell the mini pickled pork (think the size of silverside), the same could be done with that but in less time, yeah?
     
  12. OP
    OP
    renagade

    renagade Member

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    Definitely. I've actually got the Leg on the BBQ at the moment.
    at last check the BBQ temp is 200°f (a little high - but I have 2 sensors reading the BBQ air temp - both uncalibrated) and the meat has just hit 100°f.
     
  13. Embercide

    Embercide Member

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    I dont see any char marks from where its sat on the grill/hotplate, is it suspended or on a rotisserie etc?
     
  14. scon

    scon Member

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    You're not cooking it on a direct heat, so the grate below the pork is not getting hot enough to char the meat. Also you're cooking it at a low temperature for a long time which has the same effect.
     
  15. Embercide

    Embercide Member

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    Makes sense. Also explains why my gas bbq wont be suitable :lol:
     
  16. miicah

    miicah Member

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    If it's a 4burner you can put it on the far left (or right plate) and use the opposite 1/2 burners - depending on how much heat you need.
     
  17. Badger

    Badger Caveat lector

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    I did some ham in my smoker, had the smoker at 190-200F and took the ham off at 170 internal temp. It was beautiful. I'm doing a "beef ham" (ie corned silverside) and a pork shoulder for Xmas.
     
  18. Embercide

    Embercide Member

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    Ah ok, meat goes on the hotplate side, light burners on other side :thumbup:
    Smoking comes from fancy woodchips from BBQ shops and just gets tossed on the hotplate around the piece of meat?
     
  19. Badger

    Badger Caveat lector

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    wrap the chips in alfoil, then place them over the flames.
     
  20. Raolin

    Raolin Member

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    Here's how I do it on a gas BBQ

    [​IMG]
    Time to rest by Raolin, on Flickr

    Take out the plate completely, place a water pan where it was and move the grill over that. Meat goes on there with the other 2 burners on low. Chips in that smoke box, but a foil pouch works fine.
    I put about an inch of hot water in the pan when I first light it - helps keep the temp even where the meat sits.
    Biggest problem is losing all your heat if you open the hood to refill the wood or check the meat temp.

    (That's a 4kg rack of rib eye btw. It was awesome)
     

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