DennisLinkletter Posted September 6, 2011 Report Posted September 6, 2011 . I've cooked a lot of piggy.. I've over brined ribs and ended up with a ham-y tasting rib but never actually made a ham from scratch.. I found one of Syzygies posts about how to calculate brine.. I assumed the 14 lb bone-in was 70% water, I then made up brine at 3% of the total. I then put the meat and brine along with about a cup of chopped chipotle chilies and about a cup of maple syrup into a food service bag. Then filled it half way with water and put a brick sized block of ice into the cooler.. I had three of these and would swap them every 10 hours or so.. I brined for 4 days, rinsed and let equalize for a day.. Put it in indirect at 225º with a big tin foil pouch of coffee chunks.. About 6 hours later it was 150º.. I cranked it up to about 400º for 20 minutes. I then pulled it and let it rest. 20 minutes later I checked the internal temp and it was 165º Perfect! I went next door and came back to find my son and wife had trimmed off some thin slices and it was hemorrhaging and loosing lots of beautiful piggy juice.. I turned it up so the missing meat was on top and it seemed to stop the juice loss.. We broke it down into the three muscle groups and then put it into the fridge so we could slice it cold the next day.. t was beautiful looking as well as tasting to say the least... Quote
Syzygies Posted September 6, 2011 Report Posted September 6, 2011 Re: From Fresh to Ham at Home... Yum!! Quote
bryan Posted September 6, 2011 Report Posted September 6, 2011 Re: From Fresh to Ham at Home... . I then pulled it and let it rest. 20 minutes later I checked the internal temp and it was 165º Perfect! and it came to be because.. I had a dream Quote
