Picnic Brine

paul6

Meat Mopper

Original poster

SMF Premier Member

Jun 13, 2015

272

19

Smithfield Utah

• Sep 16, 2016

• #1

Have an uncured picnic ham that I accidentally bought (thought I grabbed a Butt ) in January that I need to use before it goes bad . I have heard they tend to be dry so I was wondering if anyone has a good pork brine I can use ?

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Sep 16, 2016

• #2

Give this a try. Injection is the fastest but a week long soak will get good result..JJ

Apple Pork Brine

2-12oz.Cans Apple Juice Concentrate

1C Apple Cider Vinegar

1/4C Molasses

1/4C Mustard

1/2C Kosher Salt

2T Pickling Spice (optional)

1T Sage, rubbed

1Gal Water

Combine all and Brine the meat at least over night, 24-48 hours would be better.

 

paul6

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jun 13, 2015

272

19

Smithfield Utah

• Sep 17, 2016

• #3

Appreciate it used your recipe minus the pickling spice used an onion garlic rub instead .  It has to go on the smoker tomorrow so it is only going to get a 24hr brine . Should I or could I inject it also or am I getting into over kill ?

 

ademily87

Fire Starter

Mar 20, 2016

36

39

• Sep 17, 2016

• #4

It won't absorb very much in 24 hours so I'd say you are okay to inject it as well.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Sep 17, 2016

• #5

Inject...You will only get a 1/2 penetration in 24 hours...JJ

 

lancep

Master of the Pit

Apr 6, 2016

1,421

359

North Mississippi

• Sep 17, 2016

• #6

On another note, I smoke picnics all the time and haven't hada dry one yet. Smoked one a few weeks ago and itbwad as good as any pulled pork I've ever made or purchased.

Just in case it happens again..

 

paul6

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jun 13, 2015

272

19

Smithfield Utah

• Sep 17, 2016

• #7

Did a search on the forum and found an injection recipe I am going to use

1 C Apple Juice (used one of the granddaughters fruit punch juice box since I used all the Apple juice in the brine

)

1/4 cup rum ( I tend to like anything with booze )

2 TBS of what ever rub your using ( In this case Garlic and Onion )

The plan is to Smoke , Pull and Vac Pack for later use we will see how that goes ?