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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Hi all,
I have a 17 pound fresh ham from a pig that was slaughtered 3 days ago. I want to brine it and smoke it and would like all of your advice on: 1.) Your preferences in brine solutions and time of brining 2.) Cooking temps and times 3.) Wood chips that you think are best Thanks for any help, Mike |
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![]() "mk" > wrote in message ... > Hi all, > > I have a 17 pound fresh ham from a pig that was slaughtered 3 days ago. > I want to brine it and smoke it and would like all of your advice on: > > 1.) Your preferences in brine solutions and time of brining > 2.) Cooking temps and times > 3.) Wood chips that you think are best > > Thanks for any help, > > Mike > Are you trying to make a cured ham or made barbecue? Different brines, different temperatures, different methods. Hickory is the most popular for ham, but maple and apple are good also. -- Ed http://pages.cthome.net/edhome/ |
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Thank you for the reply it's greatly appreciated.
Steve Wertz wrote: >On Thu, 23 Feb 2006 08:41:57 GMT, mk > >wrote: > > > >>Hi all, >> >> I have a 17 pound fresh ham from a pig that was slaughtered 3 days >>ago. I want to brine it and smoke it and would like all of your advice on: >> >>1.) Your preferences in brine solutions and time of brining >> >> > >If you're going to brine it, you might as well use TenderQuick to >give it a more hammy flavor. Brine for 2.5 days using 1cup of TQ >per 1.5 gallons of water. > > > >>2.) Cooking temps and times >> >> > >Smoke at ~230 for 14-20 hours, or until it reaches 180. Higher if >you want to pull it. > > > >>3.) Wood chips that you think are best >> >> > >I would use hickory. > >-sw > > |
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![]() Edwin Pawlowski wrote: >"mk" > wrote in message ... > > >>Hi all, >> >> I have a 17 pound fresh ham from a pig that was slaughtered 3 days ago. >>I want to brine it and smoke it and would like all of your advice on: >> >>1.) Your preferences in brine solutions and time of brining >>2.) Cooking temps and times >>3.) Wood chips that you think are best >> >>Thanks for any help, >> >>Mike >> >> >> > >Are you trying to make a cured ham or made barbecue? > >Different brines, different temperatures, different methods. > > I'm trying to make a ham similar to a ham you would buy in the grocery store. I'm pretty new to this as you probably can tell. So far I've smoked kielbasa, chicken, and a turkey, which i must say was the best turkey I've ever had. >Hickory is the most popular for ham, but maple and apple are good also. > > I have hickory, apple, cherry, and alder. Do you think a mix of any of these chips would add to the experience? Thank for the help Mike |
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mk wrote:
> I'm trying to make a ham similar to a ham you would buy in the grocery > store. I'm pretty new to this as you probably can tell. So far I've > smoked kielbasa, chicken, and a turkey, which i must say was the best > turkey I've ever had. If that's the case then you'll want a longer curing time. The Morton Meat Curing Guide recommends 2 days per pound. I can confirm that it does take this long to get a full cure on a big cut like a ham. Also, I'd bone it out before curing. The bone area is the most susceptible to spoilage. I wouldn't try curing a bone-in ham until you get some more experience. Here's a good recipe. There's other good info on this site also, so you might want to take a look around. <http://lpoli.50webs.com/index_files/Smoked%20Ham.pdf> The Morton Meat Curing Guide is a straightforward, simple to understand book on curing meats. It's well suited for first timers. <http://www.c-els.com/sfCatalog.asp?sn=E032120020070034&pchid=10196> -- Reg |
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Thanks for the replies.
I have it sitting in a solution of water, salt, sugar, cayenne pepper, white pepper, and white wine. I could not find a place around here that sold cure so I'll just smoke like this and se what happens. P.S. I also injected it. Reg wrote: > mk wrote: > >> I'm trying to make a ham similar to a ham you would buy in the >> grocery store. I'm pretty new to this as you probably can tell. So >> far I've smoked kielbasa, chicken, and a turkey, which i must say was >> the best turkey I've ever had. > > > If that's the case then you'll want a longer curing time. > The Morton Meat Curing Guide recommends 2 days per pound. I > can confirm that it does take this long to get a full cure > on a big cut like a ham. > > Also, I'd bone it out before curing. The bone area is the > most susceptible to spoilage. I wouldn't try curing a bone-in > ham until you get some more experience. > > Here's a good recipe. There's other good info on this > site also, so you might want to take a look around. > > <http://lpoli.50webs.com/index_files/Smoked%20Ham.pdf> > > The Morton Meat Curing Guide is a straightforward, simple > to understand book on curing meats. It's well suited for > first timers. > > <http://www.c-els.com/sfCatalog.asp?sn=E032120020070034&pchid=10196> > |
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mk wrote:
> Thanks for the replies. I have it sitting in a solution of water, salt, > sugar, cayenne pepper, white pepper, and white wine. I could not find a > place around here that sold cure so I'll just smoke like this and se > what happens. Nothing wrong with that. You don't absolutely need to use nitrites. Salt and sugar will work. It will have a slightly different flavor if cured with nitrites. > P.S. I also injected it. That's good. For a bone-in ham, injecting along the bone is a requirement. It prevents spoilage, AKA bone sour. -- Reg |
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![]() On 27-Feb-2006, Reg > wrote: > mk wrote: > > > Thanks for the replies. I have it sitting in a solution of water, salt, > > > > sugar, cayenne pepper, white pepper, and white wine. I could not find a > > > > place around here that sold cure so I'll just smoke like this and se > > what happens. > > Nothing wrong with that. You don't absolutely need to use > nitrites. Salt and sugar will work. It will have a > slightly different flavor if cured with nitrites. > > > P.S. I also injected it. > > That's good. For a bone-in ham, injecting along the bone is a > requirement. It prevents spoilage, AKA bone sour. > > -- > Reg Look here for your sausage making supplies and or equipment; http://www.sausagemaker.com/ The site is owned by Rytek Kutas the accepted master of sausage making. His book is apparently the only single reference to organize and consolidate the accepted practices and procedures for meat curing and sausage making. -- Brick(I'm paddling as fast as I can) |
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Brick wrote:
> Look here for your sausage making supplies and or equipment; > http://www.sausagemaker.com/ > > The site is owned by Rytek Kutas the accepted master of sausage > making. His book is apparently the only single reference to organize > and consolidate the accepted practices and procedures for meat > curing and sausage making. What a strange thing to say. While the Kutas book has many good points, it's hardly "the only single reference" on the subject. Some of the material has been completely discredited, as a matter of fact. For one thing, he advocates using a product called Fermento to "simulate" the flavor of fermented sausage preparations. This is akin to adding vinegar to bread dough to "simulate" the flavor of a sourdough bread, instead of using real sourdough culture. Not only is this not an "accepted practice" as you put it, it's universally looked down upon in the industry as an adulteration, as well it should be. A fermented product should actually be fermented. No real insight there. There's no such thing as a single reference or source in the field of meat curing and sausage making. Like all fields and specialties, you need to get your information from multiple sources. -- Reg |
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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, Kent > wrote in message ... > Hi all, > > I have a 17 pound fresh ham from a pig that was slaughtered 3 days ago. > I want to brine it and smoke it and would like all of your advice on: > > 1.) Your preferences in brine solutions and time of brining > 2.) Cooking temps and times > 3.) Wood chips that you think are best > > Thanks for any help, > > Mike > > > |
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![]() "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. |
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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 |
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Hey All,
I really appreciated all the help you guys tried to give me. Thanks alot. I smoked the ham and it came out alright. I brought some int work and almost everyone said they loved it. I thought it was a little dry but edible. I'll try another one in a few weeks and let all you know how it came out. Thanks, Mike Reg wrote: > 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. > |
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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 > |
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On Tue, 28 Feb 2006 21:48:31 GMT, Reg > wrote:
>Brick wrote: > >> Look here for your sausage making supplies and or equipment; >> http://www.sausagemaker.com/ >> >> The site is owned by Rytek Kutas the accepted master of sausage >> making. His book is apparently the only single reference to organize >> and consolidate the accepted practices and procedures for meat >> curing and sausage making. > >What a strange thing to say. While the Kutas book has many >good points, it's hardly "the only single reference" on >the subject. Some of the material has been completely >discredited, as a matter of fact. I think Brick intended to point out that this guy's book was the only one 'out there' that had been written by a guy who was a European sausage maker since JC was a Lance Corporal in the Jewish Navy. half the salt. Harry |
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