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Q on Pop's brine, and injecting.

post #1 of 5
Thread Starter 
I picked up a 3.51# boneless pork shoulder picnic for a try at making a ham It's around 4" thick. So I'm assuming I need to inject as well as brine. I think the standard injection is 10% of the meats weight. Correct?

Next q is, when I mix up the pops brine 1 gal water to 1 Tbs #1, do I take that 10% from the brine, or do I mix up the 10% separately?

Q # 3, plan on putting 1/3 cup kosher salt and 1/3 cup dark brown sugar in the brine. What other spices are recommended?

Thanks in advance.

post #2 of 5
Quote:
Originally Posted by mowin View Post

I picked up a 3.51# boneless pork shoulder picnic for a try at making a ham It's around 4" thick. So I'm assuming I need to inject as well as brine. I think the standard injection is 10% of the meats weight. Correct? Doesn't really matter " In this Case " Pops Brine works on all coming to equilbrium. Just shoot it up all over, then let it soak in the remaning Brine.

Next q is, when I mix up the pops brine 1 gal water to 1 Tbs #1, do I take that 10% from the brine, or do I mix up the 10% separately? Nope, just the 1 gallon will do.

Q # 3, plan on putting 1/3 cup kosher salt and 1/3 cup dark brown sugar in the brine. What other spices are recommended? It is good as is, Smokey Ham Flavor. But if you wish, some Cloves, Allspice and Bay Leaves are good or some Pickling Spice.

Thanks in advance. Good Luck...JJ

post #3 of 5
Thread Starter 
Thanks Jimmy.

1 more question. How long shou I leave it in the brine? I was thinking 10-12 days?
post #4 of 5
Quote:
Originally Posted by mowin View Post

Thanks Jimmy.

1 more question. How long shou I leave it in the brine? I was thinking 10-12 days?

That should be more than sufficient. You have a good plan...JJ

post #5 of 5

:popcorn

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