Smoked ham whole muscle
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Can’t get a definite length of time on cover brian to achieve the best flavor and juiciest smoked ham. It seems to vary from over night to 4 to 5 days. I am injecting and brianing as per recipe. Thanks David
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Can’t get a definite length of time on cover brian to achieve the best flavor and juiciest smoked ham. It seems to vary from over night to 4 to 5 days. I am injecting and brianing as per recipe. Thanks David
David Poole Mine sit for 14 days, but that is my preference I guess. It it to make sure I get full penetration of my brine and I am not in a real hurry. It does have a drawback, you need to make sure to equalize after the brine, otherwise your salt levels may be to high. I also use half the amount of salt in mine to combat part of this problem, and I like my ham with a bit less salt. In essence, the longer it sits, the better chance the brine and injection has a chance to spread into the entire muscle mass.
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David Poole Mine sit for 14 days, but that is my preference I guess. It it to make sure I get full penetration of my brine and I am not in a real hurry. It does have a drawback, you need to make sure to equalize after the brine, otherwise your salt levels may be to high. I also use half the amount of salt in mine to combat part of this problem, and I like my ham with a bit less salt. In essence, the longer it sits, the better chance the brine and injection has a chance to spread into the entire muscle mass.
johnsbrewhouse
Thanks for the information. I am using meatgistics recipe so I am trying to avoid as much sailtey flavor as possible while retaining as much ham flavor and juice as possible. -
johnsbrewhouse
Thanks for the information. I am using meatgistics recipe so I am trying to avoid as much sailtey flavor as possible while retaining as much ham flavor and juice as possible.Make sure to soak it a couple of times in water after the brine, then dry it off before going to the smoker. I make my own brine anymore just salt, a bit of sugar and ham spice along with pink salt to the weight of the meat. My salt ratio is 1/2 to 2/3 cup kosher salt to 1 gallon of water
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Can’t get a definite length of time on cover brian to achieve the best flavor and juiciest smoked ham. It seems to vary from over night to 4 to 5 days. I am injecting and brianing as per recipe. Thanks David
David Poole
When I brine and inject a whole muscle product, I inject it thoroughly, then make a half-strength solution to let it soak in for 12 hours or just overnight. The injecting gets the cure and seasoning throughout the meat, and that half-strength brine helps the meat equilibrate with the salt and brine and I think helps everything even out without being too salty. If you really want to limit salt, you could dry it off a bit and maybe even rinse or soak a bit in plain water, but the half-strength solution soak I think works good for me and doesn’t end up too salty. -
David Poole
When I brine and inject a whole muscle product, I inject it thoroughly, then make a half-strength solution to let it soak in for 12 hours or just overnight. The injecting gets the cure and seasoning throughout the meat, and that half-strength brine helps the meat equilibrate with the salt and brine and I think helps everything even out without being too salty. If you really want to limit salt, you could dry it off a bit and maybe even rinse or soak a bit in plain water, but the half-strength solution soak I think works good for me and doesn’t end up too salty.
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