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Loin Hams, Bless Me Pop For I Have Sinned. - Page 2

post #21 of 34
Those look imcredible!! I seem th remember in one of the early threads on Pops' brine that he mentioned it was a weak cure designed for a long period in the brine. Looks like you definitely got a complete cure in a shorter time, so I'd say it's a win.
As for the glaze on a honey baked ham, I don't believe there is any actual honey involved. From what I remember it's a mixture of coarse sugar and ginger. It is then bruleed with a blowtorch.
post #22 of 34
Thread Starter 
Quote:
Originally Posted by Aceoky View Post
 

Sure is "purdy" - I'm betting it tastes as good as it looks!!

Har! Thanks. I assure you it is the only "purdy" thing about me.

 

Disco

post #23 of 34
Those look awesome.... beautiful colour... C'est bon......
post #24 of 34
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Those look awesome.... beautiful colour... C'est bon......

Merci beaucoup! Parles tu Francais?

 

Le Disco

post #25 of 34
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Those look imcredible!! I seem th remember in one of the early threads on Pops' brine that he mentioned it was a weak cure designed for a long period in the brine. Looks like you definitely got a complete cure in a shorter time, so I'd say it's a win.
As for the glaze on a honey baked ham, I don't believe there is any actual honey involved. From what I remember it's a mixture of coarse sugar and ginger. It is then bruleed with a blowtorch.

Thanks, MD. I don't know that I would bother with doing the glaze thing. The colour is just fine from the smoke.

 

I do like the taste of the somewhat stronger brine and think I will stick with it.

 

Disco

post #26 of 34
Quote:
Originally Posted by Disco View Post

Merci beaucoup! Parles tu Francais?

Le Disco


Un Peu..
post #27 of 34
OK OK. English only please.
post #28 of 34
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post


Un Peu.

 

I know just enough to get my face slapped.

 

Quote:
Originally Posted by c farmer View Post

OK OK. English only please.

As you speak, so shall it be!

 

Disco

post #29 of 34
Quote:
Originally Posted by Disco View Post
 

Har! Thanks. I assure you it is the only "purdy" thing about me.

 

Disco


I may resemble that remark!!!:439:

post #30 of 34

Why do did you soak the loins in clean water for two hours. Would that not pull all the salt from the brine out??

 

Bryon

post #31 of 34
Thread Starter 
Quote:
Originally Posted by bryonfriesen View Post
 

Why do did you soak the loins in clean water for two hours. Would that not pull all the salt from the brine out??

 

Bryon


No, it just takes the salt off the surface. Two hours is not enough to pull the salt out of the deeper parts of the meat. That being said, I don't like my ham very salty and this does cut the salt taste.

 

If you think about it, it takes days for the liquids to equal out and get the cure throughout the pork. It would take the same length of time to take it all out with fresh water.

post #32 of 34

:points:Points and subscribed so I can reference this later. Thanks.

post #33 of 34

You had me when you mentioned injecting honey.  I grew up on honey ham and really prefer it over all others.  I'm going to have to give that a try.  

 

The hams both look beautiful--great color.

 

Great job Disco.

 

POINTS

 

Gary

post #34 of 34
Thread Starter 
Quote:
Originally Posted by BooKooBBQ View Post
 

:points:Points and subscribed so I can reference this later. Thanks.

Thanks. This is my standard sandwich ham recipe. 

 

I appreciate the point!

 

Quote:
Originally Posted by GaryHibbert View Post
 

You had me when you mentioned injecting honey.  I grew up on honey ham and really prefer it over all others.  I'm going to have to give that a try.  

 

The hams both look beautiful--great color.

 

Great job Disco.

 

POINTS

 

Gary

Thanks for the point, Gary! I was surprised the first time I tried honey, I thought I would prefer the maple but the honey wins out hands down.

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