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Making a Ham?????

post #1 of 7
Thread Starter 

Just got through reading Pop's ham process.  I was wondering if I could do the same process bu bone and open the leg up to brine it and the roll and tie it to smoke it.  The question is would i Still need to inject the brine.  Thanks.

post #2 of 7

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If you de-bone the ham I would say that you shouldn't have to inject you ham. The meat won'y be thick enough to need to inject. So I would do just as you planned and then enjoy and don't forget to send us some Q-View to enjoy to.

post #3 of 7
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

If you de-bone the ham I would say that you shouldn't have to inject you ham. The meat won'y be thick enough to need to inject. So I would do just as you planned and then enjoy and don't forget to send us some Q-View to enjoy to.



X2

post #4 of 7

As long as it's not thicker than 2" it doesn't need to be injected. If it's 2" or more then it needs to be injected.

post #5 of 7

I spoke to Pops on this exact subject...His reply was 2"...2 weeks other wise inject...JJ

post #6 of 7

Back in the day, we used to inject and then put into the pickle for 5-7 days. If we didn't inject, the hams would be in the pickle for 3 or 4 weeks.  Injecting them sped up the process.  It the hams were de-boned, they were injected and soaked in the pickle the same as a bone-in ham. 

post #7 of 7
Thread Starter 

Thanks all for the advice.  Time to get serous.

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