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Ham Netting

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  • M Offline
    M Offline
    mdseaside
    Team Orange
    wrote on last edited by
    #1

    First time using your ham netting (330113). My question is do I need to do anything to keep it from sticking to the meat? I am brining some small pork roasts and want to net and hang them in the smoker but will the net stick to the meat.

    AustinA 1 Reply Last reply
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    • M mdseaside

      First time using your ham netting (330113). My question is do I need to do anything to keep it from sticking to the meat? I am brining some small pork roasts and want to net and hang them in the smoker but will the net stick to the meat.

      AustinA Offline
      AustinA Offline
      Austin
      Team Orange Walton's Employee Admin
      wrote on last edited by
      #2

      mdseaside
      It may stick a little bit, but as long as you don’t compress the meat into the netting, it won’t be impossible to remove.

      There are a few options to help prevent sticking.

      1. You can use something acidic, like vinegar or lemon juice and soak the netting in that prior to placing the meat in the netting.
      2. You can mix vinegar and liquid smoke at a 50/50 ratio and soak the meat netting in that solution beforehand.

      Some people may say to use a cooking oil, or spray, but I personally would avoid that.
      I would suggest the 50/50 mix of liquid smoke and vinegar.

      –Austin Walton
      VP of Operations at Walton’s & Meatgistics Host

      Shop waltons.com for Everything but the Meat!
      Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

      M 1 Reply Last reply
      0
      • AustinA Austin

        mdseaside
        It may stick a little bit, but as long as you don’t compress the meat into the netting, it won’t be impossible to remove.

        There are a few options to help prevent sticking.

        1. You can use something acidic, like vinegar or lemon juice and soak the netting in that prior to placing the meat in the netting.
        2. You can mix vinegar and liquid smoke at a 50/50 ratio and soak the meat netting in that solution beforehand.

        Some people may say to use a cooking oil, or spray, but I personally would avoid that.
        I would suggest the 50/50 mix of liquid smoke and vinegar.

        M Offline
        M Offline
        mdseaside
        Team Orange
        wrote on last edited by
        #3

        Austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring
        placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.

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