Wanted to ask ,, did you rinse the surface when you took it out ? What cuts were salty ? Did you smoke them or was a fry test salty ?
Wanted to ask ,, did you rinse the surface when you took it out ? What cuts were salty ? Did you smoke them or was a fry test salty ?
Wanted to ask ,, did you rinse the surface when you took it out ? What cuts were salty ? Did you smoke them or was a fry test salty ?
Needle with two side ports in the ham meat and around bone.Did you use a needle injector or a broadcast injector? (needle - straight. broadcast - holes on all four sides.) View attachment 358646 View attachment 358647
The broadcast injector does a much better job inundating the interior of the meat vs. the needle injector (which is used for "arterial" injection so that the curing brine travels through the pork leg's arteries vs. injecting the muscles.)
You get both with the Morton's Meat Pump -
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=2_45_231&products_id=25
frankljs , afternoon... To make yourself a custom brine/cure solution, weigh the meat.. weigh out water 1/2 the weight of the meat... Add the 2 weights together and weigh out 2% salt, 1% white sugar and 1 tsp. of cure#1 for every 5#'s of water+meat weight.. dissolve the ingredients in the water... do not heat the cure#1... If you want to warm a small amount of water from the brine, do so,dissolve the salt and sugar... add it back to the original volume... cool the mix below 80.. add the cure.... then cool the brine mix to below 40 deg. F.... add the refrigerated meat...
Now you have an equilibrium brine/cure mix... the meat will not get too salty and you can leave it in as long as you like.. Keep it below 40 deg. F...
My buddy used to have his bear hams cure/smoked... he found bear meat sucked up salt really good... He had to cut the normal salt in half to get good bear ham...
frankljs , afternoon... To make yourself a custom brine/cure solution, weigh the meat.. weigh out water 1/2 the weight of the meat... Add the 2 weights together and weigh out 2% salt, 1% white sugar and 1 tsp. of cure#1 for every 5#'s of water+meat weight.. dissolve the ingredients in the water... do not heat the cure#1... If you want to warm a small amount of water from the brine, do so,dissolve the salt and sugar... add it back to the original volume... cool the mix below 80.. add the cure.... then cool the brine mix to below 40 deg. F.... add the refrigerated meat...
Now you have an equilibrium brine/cure mix... the meat will not get too salty and you can leave it in as long as you like.. Keep it below 40 deg. F...
My buddy used to have his bear hams cure/smoked... he found bear meat sucked up salt really good... He had to cut the normal salt in half to get good bear ham...
I think i used one of your equilibrium brines the first time I did a ham over a year ago. Haha,I forgot to inject and it didn’t cure all the way through. The rest was good though.
I will add this to my notes too. Ty sir! I didn’t want to think too hard this go around so I used pops Brine.
If you aren’t making mistakes you not learning. Thanks again
frankljs , afternoon... To make yourself a custom brine/cure solution, weigh the meat.. weigh out water 1/2 the weight of the meat... Add the 2 weights together and weigh out 2% salt, 1% white sugar and 1 tsp. of cure#1 for every 5#'s of water+meat weight.. dissolve the ingredients in the water... do not heat the cure#1... If you want to warm a small amount of water from the brine, do so,dissolve the salt and sugar... add it back to the original volume... cool the mix below 80.. add the cure.... then cool the brine mix to below 40 deg. F.... add the refrigerated meat...
Now you have an equilibrium brine/cure mix... the meat will not get too salty and you can leave it in as long as you like.. Keep it below 40 deg. F...
My buddy used to have his bear hams cure/smoked... he found bear meat sucked up salt really good... He had to cut the normal salt in half to get good bear ham...
Wow - way too much difficulty, computing, figuring, heating, cooling..... KISS
Am I the person you are calling stupid ???
Yes plus all the ingredients! I might loose sleep over this curing stuff:eek: Thanks for the fast replyIt's per gallon of water . So yes if I read you right . You doubled it .