From one cup to about a cup and a half, you will taste the sweetness and using a cup and three quarters, you would definitely taste the sweetness. You can stop as soon as you notice that the brine is leaking out more and more. This will give you at least 2 to 3 hours of cooking time and great smoke. Roast pork from the same cut of meat used to make ham, with a quick injection brine. It is pink in color so that people do not confuse it with other regular salts. There is no time limit on this process. If your ham weighs 4kg, you need to inject it with 1 litre of cure/brine. Haven't tasted it, yet, but this is the solution I used. For a home-cured ham, it is recommended to do 120PPM. You can buy a half or whole cut of fresh ham. After that, inject as evenly as possible... • If a little brine seeps out, that's OK. Let cool a few minutes but not to long or it will be to thick to inject. For a home-cured ham, it is recommended to do 120PPM. It is a layer of protein that will allow the smoke to stick to your brined ham. Many people want to have a great quality ham at home. Remove the ham from the brine. Let it cool to room temperature before you begin to mix the brine. The nitrite will be locked into the meat and after a few days the sugar and salt levels will push through and equalize along with the brine. The Picnic Ham is economical, and easier to handle because of the size. . You can get it online if you can not find it in any local stores. Injection-Brining Recipe • December 16, 2012. A basic look at cuts would be; You might find that is it easier to find the Picnic Ham. Apr 2, 2019 - Rotisserie Fresh Ham with Injection Brine recipe. You do not want to pick out a ham that has been cooked, cured, or labeled as enhanced with a solution. I followed the over 1,500,000 in our family cookbooks! For a proper cure, you need to inject the equivalent of 25% of the weight of the ham. Resting your smoked brined ham is the hardest part. pour the rest over the ham and bake at … Dry off your ham and let air dry by a fan until the ham feels sticky. Tender Quick is available at most larger grocery stores, or can be purchased online. The less fat, sweeter and slightly darker meat would be the Shank End. For brining, the 1 teaspoon per 5 pounds of meat cannot be used. If you're planning to grill or smoke a pork butt or shoulder, an injection will ensure you end up with flavorful and moist meat.Made with apple juice or cider, cider vinegar, Worcestershire sauce, maple syrup, and spices, this recipe is a perfect mix of sweet and salty and pairs nicely with a variety of spice rubs. Your first step would be to choose the cut of pork that you want to cure. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Most sweeteners have the same level of sweetness when they are measured, but can vary a lot by weight. Periodically, remove the ham from the refrigerator and inject it with the brining liquid. Then put the ham, with a bit of the brine (approx. Pour the brining liquid over the ice. That tacky film is called pellicle. *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. Simmer the spices that you want to use and let cool. 10-pound bone in half leg of pork (I used the shank end - the whole leg weighed over 20 pounds) google_ad_client = "ca-pub-5165746306112379"; When pumping 10%, it means you are pumping 10% of the ham’s weight. This will give you at least 2 to 3 hours of cooking time and great smoke. You may already have some of these tools needed; Remove your ham from the brine. Inject evenly throughout the ham, including spots close to the skin and near the center. Make sure you do not add the nitrite cure until after your water has cooled. google_ad_slot = "4156777732"; Spice Prep - Flavoring the Brine • You will need a syringe type injector, and a tub to hold the ham and catch brine while you inject. Ham require some intervention prior to cooking in order to not be too dry. Ham brining offers you that in. Use low heat and bring the mixture to a boil. The brine will improve the ham taste and quality of the flavor and texture. Mar 22, 2016 - This brining process can be used to make Bacon, Canadian Bacon and Corned Beef, as well as Ham! Score the skin side of the pork roast with a sharp knife. The Shank end of the shoulder is the Picnic Ham. Using a turkey injector inject at least half of the marinade. Score and inject the fresh ham: Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. © 2019 GRILL MASTER UNIVERSITY. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Pour the rum into a small sauce pan over low heat. Preheat your … One-third of a cup of sugar would cut the severity and you would most likely not taste the sweetness. It comes from the parts of the tibia, fibula, and femur. It has a great taste and no additives. Brine your ham in a cool place for 1 day for every 2 pounds of meat. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. You need enough brine to completely submerge your ham in your container / tub. If you are unsure, ask the butcher to help you pick out a fresh ham. This is because you are now pumping in twice as much. 2 1/2 qts water, 1/3 C Pickling Salt, 1/4 C Brown Sugar, 1/8 C Maple Syrup, spices, 3 Tb Instacure #1. The nitrite will be locked into the meat and after a few days the sugar and salt levels will push through and equalize along with the brine. Brown, crispy skin covers tender, juicy meat: the combination of flavors and textures is simply amazing. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Once it is tacky, score your ham in both directions. Preparation. Cookbooks are great for Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … lidded container safe for food, or brining bag that is big enough for your ham and 1½ -3 gallons of brine. It is made for smoked and brined hams, inexpensive, consistent in weight, can be measured and has no impurities. It has an anti-caking agent and impurities. In a small saucepan combine all ingredients and heat until the sugar is dissolved and butter is melted. (adsbygoogle = window.adsbygoogle || []).push({}); This recipe for Ham Injector Marinade, by Jerry Catt, is from The Catt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. It can be hung in netting in your smoker or you can do it on the grill. Simmer the spices that you want to use and let cool. Stir to melt the ice. This makes a brined item cook faster than a non-brined item. google_ad_height = 600; Put the ham in the fridge uncovered, overnight. Simple Salt Brine Recipe for Curing Ham 4 gallons water 8 lbs salt 3/4 pound brown sugar 1/4 pound saltpetre Method: Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. We'll help you start your own personal cookbook! Ham can be made with the bone in or out. Inject 15-20% of the meat weight into the ham. Dry off your ham and let air dry by a fan until the ham feels sticky. Simple Salt Brine Recipe for Curing Ham 4 gallons water 8 lbs salt 3/4 pound brown sugar 1/4 pound saltpetre Method: Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. More Cast Iron Chef. Eg. How much you are going to inject per pound of meat will depend on how much nitrite you are going to need per gallon. For a small 4 to 4.5 pound ham like this, inject in 3 to 4 different places. Injecting more brine into the meat will not affect the sugar and salt levels. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Half of a Gun, and a Life Lesson, On Christmas Morning. It can be hung in netting in your smoker or you can do it on the grill. One-third of a cup of sugar would cut the severity and you would most likely not taste the sweetness. Or ¾ cup table salt to 1 gallon liquid. Water is a heat conductor. Combine the apple juice or cider, apple cider vinegar, water, Worcestershire sauce, maple syrup, melted butter, and pork rub in a small mixing bowl. The sugar cuts the severity of the salt and adds a nice flavor. For example, broths, stocks, wines, … As a rule of thumb, it can take around 1 hours per pound to brine your meat. You will need very little equipment and a couple of days for your ham to be in the brine. Most sweeteners have the same level of sweetness when they are measured, but can vary a lot by weight. A combination cure is used for curing hams. 4. Place in the refrigerator. If you must use tap water, first boil the water to get rid of the chlorine and kill any pathogens. Remove the ham from the brine… Updated: September 11, 2019. Curing preserves the meat. For brining, the 1 teaspoon per 5 pounds of meat cannot be used. Kosher salt is a good choice. Let it cool to room temperature before you begin to mix the brine. You do not want to add salt to your meat before cooking. At its best, roast chicken can be one of the world’s greatest culinary achievements. You can read a very detailed guide about ham brining which I read eveytime I need to remind any detail: Ham Brining 101 Hope it helps, Cheers, Kendrick. After injection, let the ham rest for a moment to cool. The salty brining is enough. Ham is about 5# after losing skin & bone. 4. Every month we give away two free 14 Day Dry Aged Rib Eye Steaks, Entering the contest takes less than 5 minutes and then you’re eligible to win every single month from then on. If you do not have room in your refrigerator you can use a cooler. First of all, mix your injection in a non-reactive container. The hot-smoking cooks the ham. ham, for example, expect to spend about 7 1/2 days curing. Add your spices and smoke your ham in whatever manner your family likes their ham. Basically, you need to pump the ham with a certain percentage of brine (usually around 25% of its weight as per your recipe). The shape of the bone is similar to the ham shank, but smaller. Learn more about the process to create a cookbook. Ham Injection Recipes. A classic curing bine would have: Water, Sugar, Salt, Nitrite Cure, and you may use other flavorings. 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