עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-13-2008, 01:32 PM   #1
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0
Default Another fresh ham thread

My local grocer had some butt portion fresh hams out and I picked one up to cure and smoke for Thanksgiving.

I've wet cured hams before but my ? is, can I use pineapple juice instead of water in my brine? We like a lot of pineapple flavor on our hams and if I understand the brining concept correctly, the water in the meat is pulled out and the water in the brine is pulled into the meat to replace it along with the flavors that you are trying to get into the meat. Seems like pulling pineapple juice into the meat with my cinnamon, cloves and brown sugar would give the meat a nice sweet fruity taste all the way thru.

Anybody have an opinion on this. I plan to start my brine tonight and pics will follow.
__________________
Rodger

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE Proud ARKLAFO
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Unread 11-13-2008, 03:51 PM   #2
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

That I bet is good but seems expensive. The wife buy cans and cans of that stuff for me.

My turkey Brine I have listed on here is hard with Brown sugar and apple juice and lower in salt and it taste good on turkey or hams so I think yours would even be better.

Hey Cajun...if i listed the lyrics to that song "gettin it on, especially the opening... you think anyone would tolerate it?
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Unread 11-13-2008, 04:07 PM   #3
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by barbefunkoramaque View Post
That I bet is good but seems expensive. The wife buy cans and cans of that stuff for me.

My turkey Brine I have listed on here is hard with Brown sugar and apple juice and lower in salt and it taste good on turkey or hams so I think yours would even be better.

Hey Cajun...if i listed the lyrics to that song "gettin it on, especially the opening... you think anyone would tolerate it?

If you mean the part about being her tree, as long as you didn't spread it over 10 posts probably so

I found out that the juice was to acidic to use as a base for my cure brine, so I cut it to 3/4 water and 1/4 juice.
__________________
Rodger

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE Proud ARKLAFO
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Unread 11-13-2008, 05:56 PM   #4
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CajunSmoker View Post
If you mean the part about being her tree, as long as you didn't spread it over 10 posts probably so

I found out that the juice was to acidic to use as a base for my cure brine, so I cut it to 3/4 water and 1/4 juice.
No kidding!!! Sheesh.. not me.

Didn't someone on here write a post about fresh pinapple being not good and canned or bottled being better. What was the reason? I don;t remember.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fresh ham vs partially cooked ham samfsu Q-talk 28 11-12-2011 01:41 PM
fresh whole ham?? capri man Q-talk 7 11-12-2011 06:19 AM
Fresh Ham SmokeDiddy Q-talk 8 06-27-2009 03:26 PM
Fresh Ham ??? TNinSC Q-talk 9 10-11-2008 12:45 PM
Got a fresh ham...now what? RevZiLLa Q-talk 5 04-20-2008 09:05 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:54 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.