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Pickled Pork into Smoked Ham

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

  1. miicah

    miicah Member

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    How often did you redo the wood? I only had one box layered with chips for a 4 hour smoke.
     
  2. scon

    scon Member

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    Raolin, you've got a great rack.

    Edit: Miicah, the smoking action only effects the first 45 minutes or so of cooking, so as long as you've got that covered you're ok.
     
  3. Embercide

    Embercide Member

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    Big thanks :thumbup: Helps to explain a lot.
    So you're only using the 2 burners under the wood chips? or are they on low and the burners under the meat on medium?
     
  4. OP
    OP
    renagade

    renagade Member

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    13 and a half hours later:
    [​IMG]
    (mobile pic)
    Better pics coming!
     
    Sumpy323 likes this.
  5. Embercide

    Embercide Member

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    Need moar winning :thumbup:
     
  6. Raolin

    Raolin Member

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    I top up the wood probably 3 times (30-40mins) during the first 2 hours. Then don't touch it again.

    Just the 2 burners under the wood & stones on low - medium (wherever i find keeps the temp where i want it, usually about 100-110°C).
    The two under the water & meat stay off - the water pan is resting on them and you don't want it to boil or you'll end up with steamed meat.
     
  7. trentski

    trentski Member

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    There is a theory that once the meat is sealed, no more smoke taste gets into it so after 45 minutes any extra smoke is wasted.
     
  8. spankyofoz

    spankyofoz Member

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    I do mine pretty much exactly the same way as Raolin - under the hooded bbq, tray of water underneath.

    Cooking temps are low 60's for pre-smoked hams (ie. pretty much just heating them up again), and 72+ for uncooked ham.

    Here is what I cooked up on Christmas morning, I was up at 5am, the ham went straight on, chooks an hour later, and the sausages just for 2 hours at the end.

    http://a8.sphotos.ak.fbcdn.net/hpho...2798089698_736379697_12078998_600138986_o.jpg

    Cooking temps were a bit higher than normal for me - 120-130 degrees instead of about 100, as I didn't have the time for a 10 hour cook. So everything was done by 11am.
     
  9. Embercide

    Embercide Member

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    Going to try this tomorrow, is the meat 'ready' as soon as it hits 70deg or should the meat be kept at that internal temp for a certain amount of time?
     
  10. OP
    OP
    renagade

    renagade Member

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    Once it reaches the required internal temp just let it rest for a while and then put it in the fridge to chill. I left mine out (covered) over night to get back to room temp and then placed it in the fridge for about 5-6 hours.
     
  11. Badger

    Badger Caveat lector

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    I triple smoked my pork shoulders on saturday, (ie added more smoke wood each time I turned it) and it seemed to be more smokey than when I've just done it once. YMMV
     
  12. kerr34

    kerr34 Member

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    brining back this old thread but it was never fully finalised.

    final cooked temp is around 72 C
    cooking temp is approx 90-100 C

    is this correct?
     
  13. OP
    OP
    renagade

    renagade Member

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    See my post

    Was brining a typo?? :D
     
  14. kerr34

    kerr34 Member

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    hahah maybe it was maybe it wasnt :p

    would be a good pun if it wasnt :p
     
  15. kerr34

    kerr34 Member

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  16. OP
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    renagade

    renagade Member

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    Absolutely.
    Was very juicy ham and lasted till well after new years!
     
  17. miicah

    miicah Member

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    Doing another one of these tomorrow for the family get together on Boxing day. Looking forward to a very difficult day of monitoring temps and drinking ice cold ciders :)
     
  18. miicah

    miicah Member

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    Click to view full size!


    2kg pickled pork, done with the snake method @ 100C. Red gum for the smoke, 12 hours in the weber, 1 hour in foil/esky and left in the fridge overnight.
     
  19. trop

    trop Member

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    Wish you had of bumped this thread a couple weeks ago!

    I finished my second batch for the year on thursday. Was 9kg total wet weight, smoked for ~12 hours @ 90c. Used apple and apricot wood for the smoke, turned out real nice.

    [​IMG]
     
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  20. miicah

    miicah Member

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    Wow, hopefully mine isn't too dry after being in there for that long. Either that or I'll have pulled ham lol
     

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