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Adding juice to ham brine????

post #1 of 3
Thread Starter 
Has anyone added juice, like apple or pineapple to their ham brine? I've been using Pop's brine recipe, but i wanted to try some variation. I didn't know if adding juice would make the meat break down due to the acid in the juice. Has anyone done it? If so, how'd it come out?
post #2 of 3
I would avoid adding juices it can result in a mushy final product. If you want to impart new flavors try citrus rhinds or actual pieces of fruit, bay leaves, juniper berries, different types of peppercorns, clove, star anise... Or other WHOLE dried spices. Good Luck!
post #3 of 3
Thread Starter 
Thank you. I figured the acid in the pineapple wouldn't work after thinking about it. Your idea of the whole fruit and spices sounds good. I'll try it and report back.
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