Picnic Brine

Discussion in 'General Discussion' started by paul6, Sep 16, 2016.

  1. paul6

    paul6 Meat Mopper SMF Premier Member

    Have an uncured picnic ham that I accidentally bought (thought I grabbed a Butt ) in January that I need to use before it goes bad . I have heard they tend to be dry so I was wondering if anyone has a good pork brine I can use ?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Give this a try. Injection is the fastest but a week long soak will get good result..JJ

    Apple Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24-48 hours would be better.
     
  3. paul6

    paul6 Meat Mopper SMF Premier Member

    Appreciate it used your recipe minus the pickling spice used an onion garlic rub instead .  It has to go on the smoker tomorrow so it is only going to get a 24hr brine . Should I or could I inject it also or am I getting into over kill ?
     
  4. ademily87

    ademily87 Newbie

    It won't absorb very much in 24 hours so I'd say you are okay to inject it as well.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Inject...You will only get a 1/2 penetration in 24 hours...JJ
     
  6. lancep

    lancep Master of the Pit

    On another note, I smoke picnics all the time and haven't hada dry one yet. Smoked one a few weeks ago and itbwad as good as any pulled pork I've ever made or purchased.

    Just in case it happens again..
     
  7. paul6

    paul6 Meat Mopper SMF Premier Member

    Did a search on the forum and found an injection recipe I am going to use

    1 C Apple Juice (used one of the granddaughters fruit punch juice box since I used all the Apple juice in the brine [​IMG] )

    1/4 cup rum ( I tend to like anything with booze )

    2 TBS of what ever rub your using ( In this case Garlic and Onion )

    The plan is to Smoke , Pull and Vac Pack for later use we will see how that goes ?
     

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