You're absolutely right on. I would also leave out the Praque powder. You
would have sort of a "half ham". I have tried this a bit with ribs, with
marginal success. A rib is a rib, as Gertrude Stein would say. Leave it at
that.
My post wasn't clear when I reread it. Arterial injecting and stick
injecting is totally different.
Thanks for clarifying.
Kent

"Reg" > wrote in message
m...
> Edwin Pawlowski wrote:
>
>> "Kent" > wrote in message
>> ...
>>
>>>I started to write a message saying "no, don't even think about doing
>>>that". I went to Rytek Kutas's bible about meat curing and he says the
>>>same. Brine curing of a whole pork leg just won't work. It takes as long
>>>as three weeks, and by then part of it rots. You have to spray inject and
>>>it using Prague powder, and brine it for a short period fo time. You
>>>can't inject the femoral artery as they do in the Armour Plant.
>>>Good Luck,
>>
>> What was never made clear though, was the intent of the finished product.
>> If he is talking about brining to cure and make a ham, you are correct.
>> If he is going to brine it, cook it at a higher temperature like
>> barbecue, it will be OK. Won't taste like ham and won't pull like a
>> butt, but will still be a good piece of smoked pork.
>
> The simple solution is to bone it out and brine it open. This
> achieves two things. It removes the marrow, which is extremely
> perishable, and it cuts the effective diameter of the meat in
> half, reducing the required cure time.
>
> Artery pumping, on the other hand, is never a requirement.
> Much ham was safely produced long before Armour Inc. appeared
> on the scene. Kent has confused stitch pumping and artery
> pumping here.
>
> --
> Reg
>