Preparing a Picnic Roast

[fagesbp]

I'm going to brine for 3 days then smoke to make a ham like with it. I think it's aka canadian bacon. Anyone that has made this have any tips? I injected the meat with the brine and have it soaking in the fridge now.

 

[fagesbp]

And it told me error unable to post every time...

 

[fagesbp]

IMG_20121101_182127.jpg

• fagesbp
• Nov 1, 2012

two 6 pound roasts

IMG_20121101_182143.jpg

• fagesbp
• Nov 1, 2012

Bag of water to hold em under

IMG_20121101_182928.jpg

• fagesbp
• Nov 1, 2012

Bough this tub and luckily it fits perfect in the fridge without moving any racks

 

[jarjarchef]

Looks like fun.. I'm in...

 

[so ms smoker]

  Will be watching. Keep us informed

  Mike

 

[daveomak]

Brandon, evening.... You mentioned brine and Canadian bacon above....   Did you add cure# 1 to the brine ??  If so, three days may not be enough time for the cure to totally penetrate the meat..... After the brine, rest the meat for a couple days, bagged and in the refer....  That will allow the meat to equilibrate the salt and cure etc. for even distribution and uniform taste throughout....   Dave

 

[pit 4 brains]

This is one of those double posts... Tobad we can't combine the discussion threads.