Those butt's turned out awesome. I used Pop's brine also for my buckboard bacon and they turned out great. I used Pop's "lower salt" brine for the canadian bacon and it was awesome as well. congrats on a super job. Reinhard
Thank you!it looks great woodcutter. i have a belly in pops brine now. pops brine is so simple and turns out great everytime. i too pretty much have something in the works at all times. i need to adopt an army. to help eat all my goodys.
happy smoken.
david
Yes regular butts. I de-boned from the end and tied it. I kept my temps down because I like as much smoke as I can get so it slowed the cooking process. You could cold smoke for a while and then start heating or use a stronger flavored wood. (Cherry is very subtle flavored) I took it off at 145 degrees.Are them just regular PB, but just deboned and then tied, Didn't see that anywhere stating such.
What if my MB can't get the starting temp down that low.? My butcher is giving me some Prague #1 brine for free..
I deboned and tied it then injected and put in the brine.Quick question. Do you tie then brine, or would that be a no-no?
Thanks Woodcutter, I saw this thread, and said to myself..SELF.! I just smoked a cornedbeast last month, that Jeff's Rub posted then I saw this and said >>What the H*&^*...that would be Winner.Winner Chicken Dinner...to round out the TEST'n proggress..KOOL.thanks..
I was reading this thread thinking to myself I need to try this. Then oh boy the smoke color and slices look great one day soon I'll do this. Then OMG those sandwiches!!! I need to do this right away.
Oh YUMMERS!Looks really great to me!
Yall make me laugh about taking up room in the Wife's Kitchen....My stuff is filling parts of Lynn's Man Cave (the Garage)
Giggle!
Kat
Those turned out great! Grilled ham and cheese, can't go wrong with that!
Thanks for the compliments!WOW!! Those look amazing! NIce Job!!
That's great! Looks just like the color my hams turns out Your glaze sounds like it would be a good partner with Pop's brine. I don't know how well it would work with glaze on the steaks but I read one of Pop's threads where he gave the ham steaks a quick grilling and they looked fabulous. Pop sure has shared a great brine recipe! I can't get enough of it.
I took these out at 145 IT, covered them with a glaze, refrigerated for a day, cut them into 1lb steaks packaged an froze them. There is some visible fat in them but what ham doesn't have fat, the flavor is absolutely wonderful. The glaze I decided on was a more traditional orange/clove glaze, I added 1/4 cup to each package before I vacuum sealed them so when we heat them up using the boil-in-bag method they will heat up in the glaze. of course I sliced some off and heated it up before all of it got packaged, the smoky flavor goes perfectly with the glaze, the salt content is nearly perfect all the way through and is balanced perfectly with the glaze as well. I ended up going with oak and cherry. We are having it for supper tonight I will try to post a pic before the steak gets destroyed since I forgot to take any while packaging last night. Thanks for all your help, I will do this again and again and again