Fall picnic! Back on track!!! now with Mega Q-VIEW!!!

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dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
So it begins.



Following Pop's brine recipe:



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[emoji]174[/emoji]


1 cup brown sugar or Splenda[emoji]174[/emoji] 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:









Trimmed the skin off in one big chunk. Gonna make some dog treats out of that. S0 3-4 weeks from now I'll have ham!
 
Last edited:
Case

I'm in
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It should be good.

Happy smoken.

David
 
Jeremy I went with the straight brine for this one. Really wanted to see how it tastes without anything else first.

I'd like to do one like MR T's Country Ham. I just don't have a good place to do it yet.
I'd like to make a few of those too 
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  I buy 6 -12 country hams a year at an old country store roughly an hour away at the state line so it would be nice to make my own. I am thinking REALLY HARD about making a small meat processing/curing room to play in 
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  I will definitely be following this thread! 
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I want to make dog snacks out of the skin as well. I knew how to do it at one time but forgot.. So if you give a refresher I'll be taking notes!
 
Still not exactly sure how I am going to finish this project. Not sure if I'll cold smoke it some or just hot smoke it, decisions...
 
Well I checked on the picnic this morning. It's still in the fridge swimming in Pop's Brine. Sept 6-8 looks to be the smoke dates
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Did you decide if you are gonna hot smoke or cold smoke yet? 
Jeremy I think that I am going to cold smoke for 6-8 hours. Let it rest over night and then hot smoke it the next day. That's the plan for now unless I here of any other ideas. Might even use my UDS for both smokes, or maybe just use the mini-wsm.
 
Nice,  I want to do cb next and then hams.
I need to do some more CB. I just saw that our local market has full loins on sale, $1.29lb. so I am going to pick one up and have it ready to smoke when I do the picnic. Might as well load up the smoker!
 
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