Ok, I saw Woodcutters and was inspired between his thread and the 7.00/lb sliced ham from the deli.
Started with a beautiful Loin from Sam's, 9.5lbs. I made a Pop's brine and started injecting, I can't believe that Woodcutter injected all those loins!
Pops Brine Recipe w/ my modifiers
2/3C Brown Sugar
2/3C Maple syrup
1/2C Canning Salt
1/4C Jacque Daniels
1T Maple Extract
1T Pink Cure #1
A gazillion injections later!
Front, Back, Sideways, coming and going, no spot was left to feel unloved.
Below is my premium quality, NSF, specialty brine bucket (they are all over the barn)
after two weeks in the brine, washed, cut, dried, tied, and left overnight in the reefer to dry some more.
So we started an AMPS with Apple over Corn Cob, that is some thin, really thin, blue smoke escaping.
A wittle bit better smoke, meat has dried already so now I smoke with a near closed vent to use less pellets and since its a cold smoke, and its cool this morning its not moving any moisture.
Planning on using some hickory when I go to cooking later on this afternoon. Well that's it for now..... got to go and wash and dry a corned beef......
Check back for further updates.
Edited by Foamheart - 11/14/13 at 7:57am