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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 11-30-2011, 01:46 PM   #16
zwylde1
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That is amazing? Another request for the brine ingredients please.
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Unread 11-30-2011, 04:28 PM   #17
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Man, does that look gooooood!!!
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Unread 11-30-2011, 04:58 PM   #18
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You're killing me, that looks fabulous!
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Unread 11-30-2011, 05:04 PM   #19
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WOW, that looks fabulous.
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Unread 11-30-2011, 05:09 PM   #20
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Good lookin' eats right there! I've never brined anything except poultry before, maybe I'm missing out on something.
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Unread 11-30-2011, 06:43 PM   #21
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Alright come on big boy, give us the general steps/ingredients and most of us will figure it from there. No secret recipes needed.
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Unread 11-30-2011, 11:29 PM   #22
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Quote:
Originally Posted by gtr View Post


That is seriously inspirational. I've been buying pepper rind hams and doing the double smoke thing with 'em. I will be doing this - soon! (at least as soon as my family gets over the ham we've been eating for the past week )
Thanks gtr! The ham really came out great. The black pepper wasn't harsh at all! Mellowed out nicely. Went very well with the ham flavor. I can see how you've been indulging in these for a while.

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Originally Posted by Rookie'48 View Post
Good lookin' eats right there! I've never brined anything except poultry before, maybe I'm missing out on something.
Well it's more of a cure than a brine. Curing salt is used and that's something you wouldn't use when brining poultry.

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Originally Posted by JONESY View Post
Alright come on big boy, give us the general steps/ingredients and most of us will figure it from there. No secret recipes needed.
OK Sorry guys, It's been a pretty busy day. Have not been avoiding spilling the beans.

Here's a great base to start from.

For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
1.5 oz Cure #1 (Pink salt)

That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go.

Hope this helps.
Cheers
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Unread 11-30-2011, 11:33 PM   #23
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^^^Thanks! I'll be doing this before the month is out for sure!
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Unread 12-01-2011, 12:27 AM   #24
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Ok, you're starting with a raw, un-cured (green) ham, right?
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Unread 12-01-2011, 12:55 AM   #25
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Quote:
Originally Posted by Rookie'48 View Post
Ok, you're starting with a raw, un-cured (green) ham, right?
That's right! From "scratch" if you will...
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Unread 12-01-2011, 05:05 AM   #26
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Phrasty... You ROCK!

Cheers!

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Unread 12-01-2011, 07:01 AM   #27
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Awesome thanks for the info. I'm planning on giving it a go with a picnic portion, or a boned and heavily trimmedbutt. Which do you think would be better?
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Unread 12-01-2011, 07:14 AM   #28
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Thanks for sharing. Have this one on the "to do" list now.
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Unread 12-01-2011, 07:30 AM   #29
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That looks great Phrasty. I need to try this. Thanks for the brine recipe.
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Unread 12-01-2011, 08:34 AM   #30
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Outstanding as always my tropical brother!
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