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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 03-21-2013, 03:37 PM   #46
MS2SB
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Quote:
Originally Posted by Just BS View Post
Hmmm... I'm not a big fan of injecting. It always seems to come out smooshy (is that a word?). Probably need to cook it longer.

But, if I brine and inject it on Friday for a week. Rinse/soak it for a day on Sat and then smoke/cook it on Easter Sunday. Does that sound do able?

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I'm not sure about the timeline above, but you will want to make sure that you remove it from the soak out on Sat night and keep in the fridge on a rack uncovered at least overnight.

This will accomplish 2 things.
1) allow the cure/water to re-equalize as well as allow for any excess moisture to drain off

2)Pellicle formation, it will develop a kind of shiny/sticky coat which helps the smoke to stick.
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Unread 03-21-2013, 04:13 PM   #47
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Quote:
Originally Posted by Just BS View Post
Hmmm... I'm not a big fan of injecting. It always seems to come out smooshy (is that a word?). Probably need to cook it longer.

But, if I brine and inject it on Friday for a week. Rinse/soak it for a day on Sat and then smoke/cook it on Easter Sunday. Does that sound do able?

Sent from my pocket computer ( G III)
I would inject. it wont be smooshy or mushy. If it will be a week, I would ensure you dont have pieces bigger than 14lbs.
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Unread 03-21-2013, 04:38 PM   #48
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Quote:
Originally Posted by samfsu View Post
I would inject. it wont be smooshy or mushy. If it will be a week, I would ensure you dont have pieces bigger than 14lbs.
I am with you Samfsu. I just started a 13 pound ham today and I left the skin on so basically I have to inject it. But I want that crispy skin. It's just for the house and when it's ready I am gonna smoke it, slice it and store it. Not really concerned about having it for Easter.
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Unread 03-21-2013, 04:48 PM   #49
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here's two i did. injected and cured for less than the suggested 1/2 day per pound.

http://www.bbq-brethren.com/forum/sh...d.php?t=130234
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Unread 03-23-2013, 03:07 PM   #50
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What did you decide to do Just BS?
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Unread 03-23-2013, 08:21 PM   #51
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+1 on injecting
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Unread 03-23-2013, 08:48 PM   #52
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Quote:
Originally Posted by Crazy Harry View Post
No no no no it may leach unhealthy chemicals into your food.
I agree, if it's not food grade I wouldn't use it.

If they don't have them at a local BBQ shop, a home brewing store will also sell food grade buckets for fermenting fruit for wines.
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Unread 03-24-2013, 09:43 AM   #53
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Quote:
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What did you decide to do Just BS?
I decided not to rush things and will smoke it the week after Easter. I never seem to have a lack of friends when I fire up the smoker, so its all good.

I found Instacure #1 at a local spice shop. $8/pound. So for others out there like me that are looking.for pink salt at the last minute, there's another option for ya.

As for the ham, I'm gonna do it whole without injecting. I'll start another thread next week for ya all to follow along. Thanks for all your help!
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Unread 03-26-2013, 09:54 AM   #54
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Cool! If it is bone in, I would still suggest injecting.
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Unread 03-26-2013, 11:14 AM   #55
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Quote:
Originally Posted by samfsu View Post
Cool! If it is bone in, I would still suggest injecting.
I'm convinced. Since I'm doing a whole ham I'm gonna inject and get it into a curing brine today. Thanks for your help Samfsu.
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Unread 03-26-2013, 11:25 AM   #56
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Whichever way you go, I'm sure that it will turn out great. 1LB of pink salt will last a really long time. Now that you have it on hand you can start working on other cured and smoked meats, tasso ham, canadian bacon, buckboard bacon, bacon style bacon, skie's the limit!
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Unread 03-26-2013, 01:29 PM   #57
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Does 8 Tablesppons of Instacure #1 sound like a lot to anybody else?
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Unread 03-26-2013, 01:34 PM   #58
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Wet brinning is easier and produces a nice product, and you wont have to worry about bone sour...! I have done this several times and as long as you have several days of drying before cooking you will be pleased with the outcome.

I'd suggest you inject.....

I injected my last, 21* shank ham, I let it sit in the brine for 9 days @ 39 degres then dry rubbed with the Morton's sugar cure for 4 days @ 39 degrees and the center was still lighter pink than the outer sections....
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