- Jan 26, 2017
- 5
- 10
Howdy folks...
Way last winter I tried my hand at some small hams with a few 10 lb picnics I got on sale. I injected them each with about 2 cups of brine, then put them in brining bags and covered each with lots more. I weighed them down and refrigerated them for about 2 weeks. I thought that would be lots to make sure they were brined to the center, but after smoking and baking one I found that it only penetrated about an inch or so in, and the rest was just cooked pork, with the same greyish colour of a roast pork shoulder. They were good, but more like roast pork with a hint of smoke than true hams.
What do I need to do to make sure the next time they come out fine? As the weather gets cooler up here, ham smoking season is fast approaching, and with people raising pigs around me I've been getting requests to process some.
B2B
Way last winter I tried my hand at some small hams with a few 10 lb picnics I got on sale. I injected them each with about 2 cups of brine, then put them in brining bags and covered each with lots more. I weighed them down and refrigerated them for about 2 weeks. I thought that would be lots to make sure they were brined to the center, but after smoking and baking one I found that it only penetrated about an inch or so in, and the rest was just cooked pork, with the same greyish colour of a roast pork shoulder. They were good, but more like roast pork with a hint of smoke than true hams.
What do I need to do to make sure the next time they come out fine? As the weather gets cooler up here, ham smoking season is fast approaching, and with people raising pigs around me I've been getting requests to process some.
B2B