PORK butts on sale at Thriftys...
- Thread starter wolf
- Start date
wolf
Well-Known Member
Well finally all done vac packed and put away
12 hours on heat then smoked for 2 hours this am. then they all fit in our big convection oven did it low and slow. bones il be making a soup stock for pea soup...have to love thriftys for doing this....
And it turned out as good as they look
tinboatrobb
Well-Known Member
Wow, those look great. How long can I leave the meat in the brine? I am hoping 4 to 6 days is ok as I want to s
cook when the weather is a weee bit warmer. If that is too long then will have to do it in the oven not the smoker.
cook when the weather is a weee bit warmer. If that is too long then will have to do it in the oven not the smoker.
Roy--you always were a big ham! Looks great!
wolf
Well-Known Member
Tin I left mine in for 7 days its totally up to you but with it near zero in cooler its when my buddy could help. Its totally up to the brine pump rate ratio. I use a weaker solution of Prague powder about 10% if you add more you can do shorter times me personally I like to marinade and brine longer as it makes a better product IMO.I use weaker as I dont want alot of chemical and nitrate in my foods.
They were all injected then washed then set for about 8 hours to dry then onto the heat, as for weather I like it this cold right now as its easier to regulate the temp. when its warmer i find it a bit harder as i want low and slow
here is a rule to follow for solutions hope it helps
The Pump Rate (how much you inject, per lb of meat) determines how much nitrite you need per gallon. Pick your pump rate based on how long you want the ham to cure in the brine: 10% 6-10 days; 20% 4-7 days; 30% (max) 3-5 days .
like I said before working in a professional place under the guidance of a man who smoked and prepared sausage and smoked products for many many years help me alot on the learning curve. trust me it help immensely
Ive actually been doing alot for hunters this year fresh sausages ,pepperoni ,smokies ,garlic coil etc nice lil side work for winter...
They were all injected then washed then set for about 8 hours to dry then onto the heat, as for weather I like it this cold right now as its easier to regulate the temp. when its warmer i find it a bit harder as i want low and slow
here is a rule to follow for solutions hope it helps
The Pump Rate (how much you inject, per lb of meat) determines how much nitrite you need per gallon. Pick your pump rate based on how long you want the ham to cure in the brine: 10% 6-10 days; 20% 4-7 days; 30% (max) 3-5 days .
like I said before working in a professional place under the guidance of a man who smoked and prepared sausage and smoked products for many many years help me alot on the learning curve. trust me it help immensely
Ive actually been doing alot for hunters this year fresh sausages ,pepperoni ,smokies ,garlic coil etc nice lil side work for winter...
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tinboatrobb
Well-Known Member
tinboatrobb
Well-Known Member
Ha ha. Used a buddies first generation bradley smoker. Used hickory pucks, 9 of them. The unit stayed at about 225 degrees out side on the deck. Finished in the over just to be sure thet were done. Learned a lot for next time.