- Jan 6, 2019
- 78
- 97
I have used Pops brine on some chicken, chicken wings, and turkey legs. I also agree with everyone, hats off and thanks to Pops. I am now wanting to try some hams and bacon. I will probably use the equilibrium method for meat and water weight. We raise our own pigs, but I have been unhappy with the ham quality from our local meat processing plant. The ham seems to lack flavor, and I have had ham steaks cut and they seem very dry. The problem I would like suggestions on is:
1: I do not have a meat saw, so should I have them cut the hams and ham steaks to the
size I want, and then cure them at home in the smaller pieces? I guess then they could be packaged, and I could do some at a time, however may require some refreezing.
2: The other option is curing the ham whole and attempting to figure out the cutting issue.
3: If they were cut into the smaller roasts and steaks, would the brining/smoking process
be easier?
This has been a goal to try, and with having a pig about to market weight, its time to get a plan together. Thanks to all!
1: I do not have a meat saw, so should I have them cut the hams and ham steaks to the
size I want, and then cure them at home in the smaller pieces? I guess then they could be packaged, and I could do some at a time, however may require some refreezing.
2: The other option is curing the ham whole and attempting to figure out the cutting issue.
3: If they were cut into the smaller roasts and steaks, would the brining/smoking process
be easier?
This has been a goal to try, and with having a pig about to market weight, its time to get a plan together. Thanks to all!
