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Pop's Brine

 
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deersteak
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PostPosted: Fri Mar 22 13 9:30 am    Post subject: Pop's Brine Reply with quote

I have a couple fresh (not cured or smoked) ham roasts in the freezer. I'd like to give making cured ham a shot. One is appx 2" thick cross section, another is the end cut and is appx 4" thick at the thickest point. I found this recipe called Pop's Brine on another BBQ website that I'm not a member of and wanted to see if anyone here has used it and what you thought as far as cold smoking safety and taste go. Thanks.


copied and pasted material below.......................


real simple curing brine:

for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda®
1 cup brown sugar or Splenda® brown sugar mix
1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces). You can experiment with different concentrations as long as you keep it between those parameters:[/u]
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Jarhead
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PostPosted: Fri Mar 22 13 10:33 am    Post subject: Reply with quote

I've seen the brine over there, but never used it. I prefer to dry cure mine.
I've never done a ham either. Just bacon and Canadian Bacon.
Sorry I couldn't help you more.
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deersteak
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PostPosted: Fri Mar 22 13 6:45 pm    Post subject: Reply with quote

That's alright Jarhead I appreciate the response.

The recipe sure seems popular "over there", so maybe someone over here has tried it.

Also, if someone has a another brine they prefer, I'd be interested in that too!
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SoEzzy
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PostPosted: Fri Mar 22 13 7:27 pm    Post subject: Reply with quote

http://www.thesmokering.com/forum/viewtopic.php?p=625536 uses the same brine.

This is the one I've used more than a dozen times. http://www.dizzypigbbq.com/recipesHam.html
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Harry Nutczak
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PostPosted: Fri Mar 22 13 10:39 pm    Post subject: Reply with quote

I'm think this should almost be in the "Cured" section of the forum, I think you'd get more feedback on safety of the recipe over there maybe.
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deersteak
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PostPosted: Sat Mar 23 13 8:29 pm    Post subject: Reply with quote

@soezzy. Thanks! I will read those links!

@harry nutzcak. I looked for a more appropriate forum but I didn't see it. Where is the cured forum?
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deersteak
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PostPosted: Sat Mar 23 13 9:26 pm    Post subject: Reply with quote

Soezzy. The recipe I posted called for 3-4 weeks for a ham vs your time of appx 10 days. Any thoughts on this? Thanks
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SoEzzy
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PostPosted: Sat Mar 23 13 11:24 pm    Post subject: Reply with quote

Your penetration is 1/4" per day per side or 1/2" total penetration, I tend to do smaller shanks and butt end hams, they are not the bigger hams that you can buy green.

So measure the longest side to side width on the ham, and calculate appropriately total inches of ham / 2 + a day for good measure.
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deersteak
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PostPosted: Sun Mar 24 13 2:58 am    Post subject: Reply with quote

Thanks for the clarification !
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patruns
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PostPosted: Sun Mar 24 13 4:10 am    Post subject: Reply with quote

Quote:
Your penetration is 1/4" per day per side or 1/2" total penetration,


That was the Jet's problem last season too! Crying or Very sad
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deersteak
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PostPosted: Mon Mar 25 13 6:19 am    Post subject: Reply with quote

patruns wrote:
Quote:
Your penetration is 1/4" per day per side or 1/2" total penetration,


That was the Jet's problem last season too! Crying or Very sad


Or, "that's what she said."
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