Picnic Ham

beefmeister

Smoke Blower

Original poster

Mar 6, 2011

102

14

Dallas area

• Sep 11, 2014

• #1

This is my first attempt at a "ham". Even though it's a picnic. Using Ruhlman's book and basing it on the American-Style Brown Sugar Glazed Holiday Ham recipe.

My question focuses on the fact that it calls for a 12-15 lb ham- aitch removed.

My picnic is 7.43 lbs, bone in. I will be injecting the brice/cure.

But do I cut in half the salt from the recipe's 1-1/2 cups per gallon of H20 as well as the pink salt in half from 1.5 oz. per gallon.

I'm thinking halve the kosher salt but use the full amount of pink salt. Don't want the ham to salty.

And stick with the 1/2 a day per pound submerged.

Thoughts, advice....

Thanks in advance

 

smokerjim

Smoking Guru

OTBS Member

SMF Premier Member

Jan 14, 2014

7,457

4,112

Northeast pa

• Sep 11, 2014

• #2

i would say if a 1/2 gallon of brine is enough to cover the ham then go ahead, it seems like a alot of salt, i use pop's brine which calls for 1 cup of salt,1 tbsp pink salt, 1 cup brownsugar,1 cup of white sugar if i remember right, and this always comes out perfect, i don't even fry test anymore knowing it will be good.good luck, i'm not sure but is a 1/2 day a pound long enough if your planning on cold smoking,,there are some good threads on here you should read about brining,maybe some of the pro's will jump in with their opinions.

 

beefmeister

Smoke Blower

Original poster

Thread starter

Mar 6, 2011

102

14

Dallas area

• Sep 11, 2014

• #3

Thanks for the reply. I will be hot smoking at 200 to an internal of 155. I guess my fundamental question is will one gallon of a given brine containing salt, pink salt and a sweetener cure a hunk of meat the same whether 7 lbs, 10 lbs 15 lbs etc.

 

cdn offroader

Meat Mopper

Nov 14, 2013

292

63

St Albert, AB

• Sep 11, 2014

• #4

Hey Beef,

the answer is yes, if you are using the brine and injecting, it does'nt matter how much meat is in there as long as the brining solution has the correct ratio of cure, and all the meat is submerged, the salt and sugar is more personal preference. I made that recipe last winter, and it was good but a bit salty.

cheers

 

Last edited: Sep 11, 2014

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 12, 2014

• #5

Looks like a plan , Beefy

Be sure and post results , and a review

 .

Have fun and . . .

 

beefmeister

Smoke Blower

Original poster

Thread starter

Mar 6, 2011

102

14

Dallas area

• Sep 12, 2014

• #6

All righty then... here we go.

And I think I'll use Pops ratios...

 

smokerjim

Smoking Guru

OTBS Member

SMF Premier Member

Jan 14, 2014

7,457

4,112

Northeast pa

• Sep 12, 2014

• #7

good choice, i don't think you'll be disappointed, good luck,

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Sep 12, 2014

• #8

Happy smoken.

David

 

bubba watson

Fire Starter

May 26, 2014

68

20

Pelham, NC

• Oct 23, 2014

• #9

How did your ham turn out? I just put a picnic in brine a few hours ago... Planning to go on smoke in 2 weeks. Im planning to slice.... Did 155 do good for you to slice?

 

beefmeister

Smoke Blower

Original poster

Thread starter

Mar 6, 2011

102

14

Dallas area

• Oct 24, 2014

• #10

I actually let it go to 158 and it turned out better than I thought it would. I was shooting for 160 as this was my first attempt. After my wife looked at the bone end she pronounced it DONE. It sliced up very well.

Next time I'm getting a real ham. Picnics just don't have a lot of meat.

Pops brine work beautifully. 

 

Last edited: Oct 24, 2014