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Old 08-24-2012, 10:05 PM   #8
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Join Date: 04-21-12
Location: Baguio City, Philippines

I don't just brine them, I cure them! Forty-eight hours in the wet brine/cure and then I smoke. Ham chops! If you like ham, you'll like these bunches. My last were almost 2 inches thick and I should have injected them. At 1 inch you shouldn't have any problem.

If you don't like ham, don't add the cure and minimize the sugar, but still brine them for moisture retention. Adding a bit of Amesphos to the brine helps with moisture retention as well. It really just depends on how much of a flavor hit you are looking for.
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ
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