35 Pounds of Ham

After two weeks of cure, I put them all down in a cooler and soaked for a couple of hours to extract some salt. I then put on bacon hangers and hung back in the fridge to dry for five days. Then it’s time to smoke. Here’s a shot of the cured sirloins going into the smoker last night.

Ham is done. Smoked about 13 hours on the FEC 100, chugging right along at 166-168 with hickory wood pellets. This morning the internal temps spanned from 138 to 142. I'll be pulling them in a few minutes for the cool down. Then they will hang back in the fridge for a couple of days to equalize the smoke, then be sliced and vacuum sealed. We started with about 35 Pounds of Pork Top Sirloin, but will probably drop to about 25 pounds or so after all the moisture loss. I'll try to repost a final weight after they cool. This method really concentrates the flavor and is the way ham used to be.

Karen has informed me that one of these lucky candidates will appear as the guest of honor on tonight's dinner table.

They look very good Chaplain. Let us know how they turned out...think I already know but want to hear it from the horses mouth. A last picture of the slices would be great. Thanks for sharing.

Great looking ham Bill. What time is dinner?

Wow, this stuff came out great. Just sliced some for a recipe Karen's making tonight, not too salty, great flavor. It began at 35 pounds and went down to 25 pounds after curing and smoking. High Flavor concentration. Here's a pic of the slices.

Chaplain Bill they look great. Do you remember the approximate weight of the individual pieces? Thanks for posting I wouldn't have taught of threatening Pork Top Sirloin as Ham besides the traditional Ham cuts which I have been using. I can't wait to see what you come up with ones you start raising your own pigs.

Maria-Anne. I didn't get the individual weights of the 18 pieces which was included in the smoke. By the way, we got our pigs last week. 8 registered Heritage Breed Tamworth Pigs, Six Gilts and Two Boars. These will be our breeding stock, Attached is a pic. Hopefully, we'll get then bred by spring and have summer pigs. They are out on pasture on about 2 acres enjoying Acorns and Persimmons as well as some feed.