CajunSmoker
is One Chatty Farker
- Joined
- Feb 6, 2007
- Location
- Rolling...
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.
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.