Howdee all........
Ok, its about a 13 lb bone in picnic. My Pop would take these punch holes all over 'em, stick massive amounts of garlic toes in the holes. He's set it on the fire in a dutch oven with no liquid just a low fire and cook all night slow. It was basically garlic pulled pork. But he never varied.
last weekend I got two bone in picnics on sale. So I wanted to try and debone one. Never done it before. I have eaten enough to know unless I did a filet, it was going to be an adventure. It was! I was surprised how easily I got it out, I didn't say it was easy, just it surprised me it wasn't a lot harder. So its now deboned and I skinned it also. I am going to want to smoke it I am sure and I might as well remove it now.
I then trussed the picnic. Its not my normally truss but it will hold it together and act as a grid for injections. Didn't I mention, I am thinking this might be a good ham for Easter!
I made up my brine cure, Basically Pop's recipe and we all add a couple of modifiers to act like we did it....LOL.
Pretty thick so I break out the needles and start shooting it up! When it won't take anymore I pick it up and put it in a Ziploc. Note to self when there is that much brine in a piece a meat when you pick it up it squirts everywhere!! Even in my eye! LOL
The skin and bones (all in one piece)
Bound and trussed ( Ok, I know, I'll worry more about it next time)
I really like these 2 gal Ziplocs, they take up so much less space than my brine bucket. But you need to move it around to insure good coverage.
I set it back out now that I know it will easily fit and inject it. Pouring the remaining briine/cure over it. then evacuating all the air.
Deboning wasn't that bad. You should test your skills, I think the picnics were just over a dollar a pound. I can afford to play at that price.
Reefer is getting full, Boudin yesterday I think, then cured a huge beef roast for corned beef, St. Paddies here before ya know it, now a picnic. May need to start looking out for even another reefer........ ROFLMAO The beer has to go somewhere!
Well there it is, now the wait.
Ok, its about a 13 lb bone in picnic. My Pop would take these punch holes all over 'em, stick massive amounts of garlic toes in the holes. He's set it on the fire in a dutch oven with no liquid just a low fire and cook all night slow. It was basically garlic pulled pork. But he never varied.
last weekend I got two bone in picnics on sale. So I wanted to try and debone one. Never done it before. I have eaten enough to know unless I did a filet, it was going to be an adventure. It was! I was surprised how easily I got it out, I didn't say it was easy, just it surprised me it wasn't a lot harder. So its now deboned and I skinned it also. I am going to want to smoke it I am sure and I might as well remove it now.
I then trussed the picnic. Its not my normally truss but it will hold it together and act as a grid for injections. Didn't I mention, I am thinking this might be a good ham for Easter!
I made up my brine cure, Basically Pop's recipe and we all add a couple of modifiers to act like we did it....LOL.
Pretty thick so I break out the needles and start shooting it up! When it won't take anymore I pick it up and put it in a Ziploc. Note to self when there is that much brine in a piece a meat when you pick it up it squirts everywhere!! Even in my eye! LOL
The skin and bones (all in one piece)
Bound and trussed ( Ok, I know, I'll worry more about it next time)
I really like these 2 gal Ziplocs, they take up so much less space than my brine bucket. But you need to move it around to insure good coverage.
I set it back out now that I know it will easily fit and inject it. Pouring the remaining briine/cure over it. then evacuating all the air.
Deboning wasn't that bad. You should test your skills, I think the picnics were just over a dollar a pound. I can afford to play at that price.
Reefer is getting full, Boudin yesterday I think, then cured a huge beef roast for corned beef, St. Paddies here before ya know it, now a picnic. May need to start looking out for even another reefer........ ROFLMAO The beer has to go somewhere!
Well there it is, now the wait.
