Making a Ham?????

Discussion in 'Meat Selection and Processing' started by smokinnoob, Dec 11, 2011.

  1. smokinnoob

    smokinnoob Newbie

    Just got through reading Pop's ham process.  I was wondering if I could do the same process bu bone and open the leg up to brine it and the roll and tie it to smoke it.  The question is would i Still need to inject the brine.  Thanks.
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    If you de-bone the ham I would say that you shouldn't have to inject you ham. The meat won'y be thick enough to need to inject. So I would do just as you planned and then enjoy and don't forget to send us some Q-View to enjoy to.
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    As long as it's not thicker than 2" it doesn't need to be injected. If it's 2" or more then it needs to be injected.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I spoke to Pops on this exact subject...His reply was 2"...2 weeks other wise inject...JJ
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Back in the day, we used to inject and then put into the pickle for 5-7 days. If we didn't inject, the hams would be in the pickle for 3 or 4 weeks.  Injecting them sped up the process.  It the hams were de-boned, they were injected and soaked in the pickle the same as a bone-in ham. 
  7. smokinnoob

    smokinnoob Newbie

    Thanks all for the advice.  Time to get serous.

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