- Sep 13, 2013
- 122
- 24
Thanks to some great help from Pops and Dave, I tried my first picnic hams. I picked up a pair of them from Restaurant Depot and decided to do a wet brine. I had asked about whether or not to debone or leave the bone in, and ended up doing one of each. They came in at 10 lbs each, and both fit inside a 5 gallon bucket. I used Pop's recipe and made up two gallons.
1 gallon water
1 cup kosher salt
1 cup sugar
1 cup Br. Sugar
1 Tbs. cure #1
Here's the Cry-O-Vac of the two picnics
Next came the skinning. I decided since I had two, I'd try removing the skin on one and leave it on the second one to see how each came out.
Next came boning the Picnic, and once again, having two, I decided to leave one bone in so that I could see the difference between the two.
After injecting both picnics with plenty of cure, I put them in the cure and put them in the smokehouse fridge for their 14 day salty hibernation.
In two weeks, I'll put both in socks, hang to dry for a few hours, then apply cold smoke for several more hours, then into the Cookshack to finish smoking to an I.T. of 160. Updates and more photos to come in two weeks.
1 gallon water
1 cup kosher salt
1 cup sugar
1 cup Br. Sugar
1 Tbs. cure #1
Here's the Cry-O-Vac of the two picnics
Next came the skinning. I decided since I had two, I'd try removing the skin on one and leave it on the second one to see how each came out.
Next came boning the Picnic, and once again, having two, I decided to leave one bone in so that I could see the difference between the two.
After injecting both picnics with plenty of cure, I put them in the cure and put them in the smokehouse fridge for their 14 day salty hibernation.
In two weeks, I'll put both in socks, hang to dry for a few hours, then apply cold smoke for several more hours, then into the Cookshack to finish smoking to an I.T. of 160. Updates and more photos to come in two weeks.
