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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-23-2013, 04:41 AM   #16
YetiDave
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I think the rule is 1 day per 1/2 inch (or was it inch..) of thickness. 8 days won't be anywhere near enough. A 10kg leg sounds like it'll be massive, I'd brine for at least a couple of weeks (and up to a month) especially if you're not injecting
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Unread 10-23-2013, 08:44 AM   #17
fatty
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Ok I injected brine today all around the bone and the meat.
I am sure it will be fine, what is funny is that my polish sausage maker, who makes some of the best smoked meat, turkeys and hams, and the best, I mean the best kielbasa! Told me brine for a few days and it will be fine no injection not necessary... I found that weird but i do trust him... either way if it is not exactly perfect I am ok with that, this is a first time experiment. I am sure the smoke will make it tasty; if it is a hybrid pulled pork/ham it will still be eaten...
I would say that i trimmed maybe a kilo and a half off the leg when prepping it so about 18-17 pounds of meat and bone are left...
I thank you for all your help and suggestions keep them coming...
What about the rinse, do you think a fresh water bath and rinse for a few hours before the smoke is a good idea?
wood?
I am looking at smoking this at 225-240 for 10 hours...
Thanks everyone!
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Unread 10-23-2013, 09:02 AM   #18
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If the cure isn't perfect you can run into spoilage problems. Whether you should soak depends on the percentage of salt in the cure. Bacon should be around 3% salt so for a brine you'll be looking at 30g of salt per 1000ml of water (I'm assuming that ham will be around the same salt content wise, I could be a little off) If you used higher than that the you'll probably want to soak it. Be patient with that cure
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Unread 10-23-2013, 09:16 AM   #19
fatty
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Hi yeti Dave, the brine recipe that was given to me by sausage maker friend is 2 gallons water, 12 oz salt, 8 oz sugar 8 oz cure.
How do you know if the meat is spoiling, right now it smells and looks great!
Thanks!
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Unread 10-23-2013, 11:45 AM   #20
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I meant if the final cure hasn't been thorough it may spoil quickly once cooked (same as uncured pork) so you wouldn't be able to keep it for more than a few days without freezing. Whilst it's curing it's very unlikely to spoil though

The cure there's about 3.7% salt, but the sugar should offset it. Once you remove it from the cure give it a rinse and try a couple of slices to see how it tastes, bearing in mind that the outside slice will be saltier. I think you'll be alright without soaking it though. Just give it a few days in the fridge once you've taken it out of the cure to dry off and develop a pellicle. It'll also help the cure to equalize through the meat
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Unread 10-25-2013, 07:32 PM   #21
fatty
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9 hours in 140 internal temp thinking will need another 3-4 hours...not gonna wrap it...if it gets dry oh wel,will try and improve on next one ...we will see..anyways to me it looks good!
also made my own glaze...
maple syrup about a cup
dijian mustard about a cup
apple cider viniagr 3/4 cup
apple juice 3/4 cup
and 1/2 tea spoon each ground coriander/Cinnamon/garlic powder
1/2 teaspoon or so, sweet soya...
pretty tasty...
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Unread 10-29-2013, 04:03 PM   #22
fatty
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well it was a success, was told 10 on 10 or you nailed it "HAM"...gonna for sure do this again! soooooo tasty...it was served saturday night and gone by monday noon and I was not even home sunday, the boy got at it...10.7 kilos...although members of the dinner party were in "the club"...the over 200lbs club... it still got sucked down in less then 48 hours...
here are some photos...
and thanks for all your input...
fatty

PS making pea soup in a day of two...oh baby!
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File Type: jpg 2013-10-26 02.01.21.jpg (62.6 KB, 20 views)
File Type: jpg 2013-10-26 20.01.22.jpg (45.0 KB, 20 views)
File Type: jpg 2013-10-27 00.40.52.jpg (59.9 KB, 19 views)
File Type: jpg 2013-10-27 00.41.04.jpg (55.8 KB, 20 views)

Last edited by fatty; 10-29-2013 at 04:19 PM..
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Unread 10-29-2013, 04:07 PM   #23
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Great outcome mate, nice done
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Unread 10-29-2013, 04:19 PM   #24
fatty
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Thanks Aussie
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