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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-17-2013, 09:27 PM
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#1 |
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On the road to being a farker
Join Date: 04-29-13
Location: montreal quebec
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Ham Brine
Hi folks,
I have a fresh 10 kilo pork leg and I want to make ham. I was thinking a tasty Parisian ham or some kind of maple ham...I am in Quebec so I can get my hand on some sweet sweet maple syrup...  But is you have a tasty ham recipe just let me know! I need recipe suggestions. I want to wet brine for 10 days then smoke. I have pure saltpeter as it was super hard to find insta cure or Prague powder here. so if you can give me a good brine using saltpeter that would be awesome! Thanks! Fatty |
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10-17-2013, 09:40 PM
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#2 |
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is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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a good maple ham will make a puppy pull a freight train......just sayin.
as for recipes..i have no experience doing a ham, so I can't offer any help there.
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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10-17-2013, 09:44 PM
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#3 |
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On the road to being a farker
Join Date: 08-31-12
Location: Fort Wayne IN
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do a search at the bottom of the page i have found lots and lots of great recipes from there
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HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS, |
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10-17-2013, 10:43 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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From my experiences and from books that I have read, saltpeter is Nitrates not Nitrites and should not be used in place of cure#1....... Cure #1 should be clearly marked 6.25% sodium nitrite.
Cure #1, Prague Powder #1, Insta-cure #1 should be readily available. Meat markets, sausage maker supplier's, all sell some form of Cure#1. Even Morton makes Tender Quick or Sugar Cure. I have seen all of the above in cooking stores, butcher shops, and even on E-Bay and Amazon. http://sausagemaker.com in Buffalo, NY, and http://lemproducts.com all ship to Canada. Also try http://stuffers.com which is out of British Columbia, and http://www.canadacompound.com out of Toronto.. Even Williams Sonoma, and Carrefour have it in a little jar near the spices. . |
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10-17-2013, 10:57 PM
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#5 |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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I did this one last Christmas.
It was AWESOME!!! http://www.bbq-brethren.com/forum/sh...d.php?t=149228
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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10-17-2013, 11:51 PM
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#6 |
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somebody shut me the fark up.
  Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I'm putting a few legs down now, my Brine from under here would be as useless to you as tits on a bull.
What I can say, use a recipe then change the sugar content One part Maple syrup to one part Sugar, to as much maple as you want. I use the maple on our bacon and its dam fine. Our Nitrite are 11.5 percent so grab cure one for a wet mix, cure 2 is for dry curing I believe. just for interest sake I am using Maple and sumac in this lot. The sumac should replace any Berry recipe. Any river cottage recipe from Google will be pretty good, I love his work. Whatever brine you use make it a day ahead then it will be at temperature as you put it all together
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: Last edited by Titch; 10-18-2013 at 01:16 AM.. Reason: Thought some more |
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10-18-2013, 12:07 PM
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#7 |
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On the road to being a farker
Join Date: 04-29-13
Location: montreal quebec
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got some cure today from my sausage maker...I did not think to ask him...gonna do something very simple, brine; salt sugar cure...his recomendaion was add some juniper berry jucie ( boil the berries then squeeze the juice into the brine...brine 5-6 days, then smoke, I will then start brushing it after about 5 hours in the smoker with a maple/spice mop and see what happens...
But lets here some more ideas... |
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10-18-2013, 03:09 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Phrasty's brine is on post #13.
http://www.bbq-brethren.com/forum/sh...d.php?t=146985 If that's not enough to get your ham juices flowing here's more inspiration. http://www.bbq-brethren.com/forum/sh...d.php?t=151497
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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10-18-2013, 03:12 PM
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#9 |
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is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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A ham is pretty thick.You should consider injecting.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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10-22-2013, 08:50 PM
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#10 |
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On the road to being a farker
Join Date: 04-29-13
Location: montreal quebec
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Oh boy I think I have problems...so I skinned the leg and put it in a brine with a few coriander seeds, all spice seeds, and a few juniper berrys...now for the i have problems part...I rendered all teh fat i could to make lard for fried chicken and then i processed all the skin and made pork rinds with it soooo good sooooo dirty.... I really used everything form teh leg i could I will make a pea soup with the bone...vegans should be proud of me using everything, hahahahaha.
Ok so I am going to smoke the leg using a mix of cherry and apple which i think will give it a nice taste i might use sugar maple only i have not decided yet...any thoughts... still looking for a mop/glaze...any suggestions...maybe a apple juice/honey/vinegar concoction, or maple syrup/Dijon/apple juice, or apricot preserve and apple juice... I did not inject the leg as it is sitting in brine for 8 days, I do not want to pull it out of the brine your thoughts... also I am seeing reading that I should remove teh leg 24 hours before I smoke rnise it in fresh water and let it dry...your thoughts...maybe i wil inject it with some brine and then let it sit for 24 hours to dry... any help will be welcome... tanks fatty |
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10-22-2013, 09:29 PM
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#11 |
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On the road to being a farker
Join Date: 04-29-13
Location: montreal quebec
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found these...
Old Fashioned Glaze: Combine 2 cups (500 mL) brown sugar with 2 Tbsp (25 mL) all-purpose flour, 2 Tbsp (25 mL) corn syrup, 2 tsp (10 mL) dry mustard, and 3 Tbsp (45 mL) white wine vinegar; mix well. Canadian Maple Glaze: Combine ¼ cup (50 mL) Dijon, mustard with ¼ cup (50 mL) maple syrup and ½ tsp (2mL) dried thyme; mix well. Maple-Ginger Glaze for Ham: Combine 1/4 cup (125mL) maple syrup, 2 tbsp (25 mL) all-purpose flour, 1 tbsp (15 mL) each Dijon mustard and lemon juice and a dash of powdered ginger. Honey-Orange Glaze for Ham: Mix 1/2 cup (125 mL) each honey or corn syrup and orange juice with 1 cup (250 mL) brown sugar. Pineapple-Apricot Glaze for Ham: Combine 1/2 cup (125mL) each apricot nectar and pineapple juice with 1 cup (250 mL) brown sugar. Red Currant Glaze for Ham: Stir 1/2 tsp (2 mL) powdered mustard and 1 to 3 tbsp (15 to 50 mL) horseradish into 1 cup (250 mL) red currant jelly. Preparation time. 15 minutes Cooking time. 10 minutes Ingredients 1/2 cup apricot preserves 1/2 cup honey 2 tablespoons brown sugar 1 tablespoon Dijon-style mustard 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon soy sauce 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper powder 1/4 teaspoon garlic powder 1/8 teaspoon cinnamon powder 1/8 teaspoon sage flakes 1/16 teaspoon ground cloves Ingredients 3 cups brown sugar 3/4 cup prepared yellow ballpark mustard 1/3 cup cider vinegar 1/3 cup Southern Comfort 1 teaspoon salt what you all think... |
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10-22-2013, 10:24 PM
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#12 |
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is Blowin Smoke!
 Join Date: 07-08-09
Location: Deer Park, Wa
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10 days may not be long enough in the brine to fully cure it to the center. The temp should be kept around 36*F. It will not cure at 32 or below and there is a risk of spoilage above 40.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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10-22-2013, 10:49 PM
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#13 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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10-22-2013, 11:09 PM
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#14 |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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^^^+1 If you don't inject you can expect a uneven saturation of the brine within the the meat also. At a minimum inject around the bone. Maybe passed that point now.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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10-23-2013, 04:12 AM
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#15 |
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Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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didn't read all the other posts, I am sure they are fine, but it you don't inject and brine... you will be very sorry.
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It's not a problem, it's an opportunity for a solution. Semper Fi |
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