Picnic Brine

[paul6]

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]

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]

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]

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

 

[chef jimmyj]

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

 

[lancep]

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]

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 ?