code3rrt
Babbling Farker
- Joined
- Aug 9, 2012
- Location
- Spokane Valley, Washington
I've been wanting to try my hand at a homemade ham for quite some time. So I found a basic brine recipe here, it appears to be one that is commonly used as follows;
1 gallon water
1.5 cups Kosher salt
2 cups dark brown sugar
8 tsp cure #1
I took the liberty of adding 2 TBSP Garlic Powder and 2 TBSP of whole allspice.
So I went to the store and picked up a small (4#) boneless pork shoulder roast. I also needed the pink salt, which seems to be not to common around here, tried a couple grocers with no luck, and then I remembered a local butcher shop that also smokes meats, and they gave me a small bag.
So I got home and cooked up the brine, let it cool, and was ready to toss in the pork roast and noticed the fine print........."Tenderness and juiciness improved with up to twelve percent solution of a patented solution........".
:doh:What I probably SHOULD have done, was toss that one in the freezer and go get a "clean" roast, for lack of a better term. Anyway, I went ahead and went with it, so we'll see what happens.
In the brine
So anyway, I bought the little one for a learning experience, so far I've learned 1-read the label! 2-Don't be so darn impatient, really should have taken the time to get another roast, and 3-find a source for the pink salt, and I know the fine brothers here will chime in and school me on the rest:thumb:.
My plan is to take it out of the brine Sunday night, that's 2 days for a four pound roast, rinse, and cook it up Monday, indirect, on my kettle. I was thinking of cooking in the 225-250 range with some apple wood for smoke to an IT of 150-155 and rest. Figured I would forgo the glaze for now til I get the basic ham figured out.
Would love to hear thoughts and suggestions.........
Thanks!
KC
1 gallon water
1.5 cups Kosher salt
2 cups dark brown sugar
8 tsp cure #1
I took the liberty of adding 2 TBSP Garlic Powder and 2 TBSP of whole allspice.
So I went to the store and picked up a small (4#) boneless pork shoulder roast. I also needed the pink salt, which seems to be not to common around here, tried a couple grocers with no luck, and then I remembered a local butcher shop that also smokes meats, and they gave me a small bag.
So I got home and cooked up the brine, let it cool, and was ready to toss in the pork roast and noticed the fine print........."Tenderness and juiciness improved with up to twelve percent solution of a patented solution........".
:doh:What I probably SHOULD have done, was toss that one in the freezer and go get a "clean" roast, for lack of a better term. Anyway, I went ahead and went with it, so we'll see what happens.
In the brine
So anyway, I bought the little one for a learning experience, so far I've learned 1-read the label! 2-Don't be so darn impatient, really should have taken the time to get another roast, and 3-find a source for the pink salt, and I know the fine brothers here will chime in and school me on the rest:thumb:.
My plan is to take it out of the brine Sunday night, that's 2 days for a four pound roast, rinse, and cook it up Monday, indirect, on my kettle. I was thinking of cooking in the 225-250 range with some apple wood for smoke to an IT of 150-155 and rest. Figured I would forgo the glaze for now til I get the basic ham figured out.
Would love to hear thoughts and suggestions.........
Thanks!
KC
