Maple syrup can be used if you like maple, but you should also use just regular sugar with maple. 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. We'll help you start your own personal cookbook! Mix all ingredients with 6 quarts cold water in a large plastic bucket or container; stir until sea salt and sugar dissolve. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Start Another option is to sit your meat in a brining or curing solution, but this will take time. Most sweeteners have the same level of sweetness when they are measured, but can vary a lot by weight. lidded container safe for food, or brining bag that is big enough for your ham and 1½ -3 gallons of brine. Dissolve kosher salt into cold liquid by stirring. You pick your pump rate depending on how long the ham will be cured in the brine. Curing preserves the meat. 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. Add your spices and smoke your ham in whatever manner your family likes their ham. : 1. More Cast Iron Chef. *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. Brown, crispy skin covers tender, juicy meat: the combination of flavors and textures is simply amazing. Many types of cured meat products can be made with Tender Quick. If you're brining a 15 lb. The higher fat content, but the more tender cut would be the Butt Half. Or ¾ cup table salt to 1 gallon liquid. 4. One-third of a cup of sugar would cut the severity and you would most likely not taste the sweetness. Ham is about 5# after losing skin & bone. When pumping 10%, it means you are pumping 10% of the ham’s weight. For 20% injection, it is suggested to keep in brine for 4-7 days while for a 30% injection, you should keep the meat on brine for 3-5 days. May use sugar by replacing up to ½ of the volume of salt with sugar. Pumping 20% means you need 50% less nitrite in the brine. A basic look at cuts would be; You might find that is it easier to find the Picnic Ham. 3. Learn more about the process to create a cookbook -- or Ham require some intervention prior to cooking in order to not be too dry. May use sugar by replacing up to ½ of the volume of salt with sugar. Kosher salt is a good choice. I've thought about it more since posting. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Page 1 of 2 Morton Tender Quick For meats, poultry and fish, Morton Tender Quick is a mixture of curing salts and other ingredients. Preparation. 3. The brine gives the pork a characteristic sweet, salty, hammy, umami flavor, while injecting accelerates the curing process. Water is a heat conductor. over 1,500,000 in our family cookbooks! Remove ham from liquid, rinse with cold water, and pat dry. Please contact us if you believe copyright violations have occurred. Mix the injecting fluid ingredients and inject every couple of inches into the ham. © 2004-2020 Family Cookbook Project, LLC. You need enough brine to completely submerge your ham in your container / tub. Cut into the fat beneath the skin but not into … Preheat your … Stir to melt the ice. 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. A pork sirloin roast can also be used to cure for a small ham. If you're brining a 15 lb. Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … The point of injecting a ham prior to immersion in brine is to help shorten the time required for curing. Many people want to have a great quality ham at home. If needed: Fill the brine into a container from which you can easily fill the syringe. Water works fine on its own, but it doesn't impart flavor; for more flavor, combine water or fully replace it with another suitable fluid. If you pump 20%, then you are going to cure your ham 4-7 days. Ingredients. Kosher salt has varied sizes so you must weigh the salt, not measure it. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. Ham brining offers you that in. For brining, the 1 teaspoon per 5 pounds of meat cannot be used. Give it a rest for about 30-45 minutes. Bridal Shower ideas and Worth the Wait: It Took 10 Years, but a Mother-Daughter Team Finally Killed Two Massive Colorado Mule Deer. The less fat, sweeter and slightly darker meat would be the Shank End. ham, for example, expect to spend about 7 1/2 days curing. Ham can be made with the bone in or out. Bigger hams will require more injection spots. Using a meat injection syringe, inject the mixture into several different spots in the pork roast. A major thing to look out for when choosing your ham is to make sure it is labeled fresh. Set aside. Place in the refrigerator. Pork leg cuts usually come from 15 to around 26 pounds. Inject about 10 percent of the weight of the ham with the brining solution. At its best, roast chicken can be one of the world’s greatest culinary achievements. That tacky film is called pellicle. Tender Quick is available at most larger grocery stores, or can be purchased online. 2. Inject evenly throughout the ham, including spots close to the skin and near the center. A refrigerator works best for brining, but a cool cellar or basement works as well. Rotisserie Fresh Ham with Injection Brine recipe. Stir to melt the ice. Pour the brining liquid over the ice. 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. If you want to add other flavors, you can add a cinnamon stick, red pepper flakes, if you like it spicy, or add whole mustard seed, ½ cup honey. Roast pork from the same cut of meat used to make ham, with a quick injection brine. your own personal family cookbook right now! At its best, roast chicken can be one of the world’s greatest culinary achievements. You can also use juniper berries or fresh rosemary. Here's to good eating! Half of a Gun, and a Life Lesson, On Christmas Morning. Do not soak the wood first. google_ad_slot = "4156777732"; Pickling salt is the easiest and best kind of salt to use for making your home-cured ham. Basically, you need to pump the ham with a certain percentage of brine (usually around 25% of its weight as per your recipe). Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. Score the skin on the leg of pork in a 1 inch diamond pattern. Use low heat and bring the mixture to a boil. You can buy a half or whole cut of fresh ham. Dissolve kosher salt into cold liquid by stirring. For a home-cured ham, it is recommended to do 120PPM. The best way to make a home-cured ham is to pump in the brine and then keep the ham under the brine mixture for a couple of days. Brine for one and a half hours per pound (14 lb ham = 21 hours). While the ham is smoking, make the glaze. Brine your ham in a cool place for 1 day for every 2 pounds of meat. It can be hung in netting in your smoker or you can do it on the grill. 10-pound bone in half leg of pork (I used the shank end - the whole leg weighed over 20 pounds) If you pump 10%, then you are going to cure your ham 6-10 days. For example, broths, stocks, wines, … This is because you are pumping more into the ham itself. For a proper cure, you need to inject the equivalent of 25% of the weight of the ham. google_ad_width = 160; This makes a brined item cook faster than a non-brined item. 5. Visit the post for more. Brine your ham in a cool place for 1 day for every 2 pounds of meat. Basically, you need to pump the ham with a certain percentage of brine (usually around 25% of its weight as per your recipe). If you do not have room in your refrigerator you can use a cooler. Click here to start your own cookbook! It has a great taste and no additives. In a small saucepan combine all ingredients and heat until the sugar is dissolved and butter is melted. You will just have to check it often to see if it is tacky. Or ¾ cup table salt to 1 gallon liquid. • Be sure to inject thoroughly around the bones to prevent bone souring! Injecting your cure – use your injector to inject your ham with cure/brine as deeply as possible. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Make sure you do not add the nitrite cure until after your water has cooled. If your ham weighs 4kg, you need to inject it with 1 litre of cure/brine. One-third of a cup of sugar would cut the severity and you would most likely not taste the sweetness. Into … https: //www.thespruceeats.com/top-turkey-injection-marinade-recipes-336445 pour the brining liquid pickle solution ) Killed TWO Massive Colorado Mule.! Combine all ingredients together, coat ham and marinade overnight smoking venison into ham is,... Cup Kosher salt to 1 gallon liquid because you are pumping 10 % of the volume of with! 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Gifts, Bridal Shower ideas and family Reunions comes from the parts of the bone or! Heat and bring the mixture to a boil other flavorings pumping more the. Of molasses get when you do not want to pick out a fresh ham an. Too dry several different spots in the brine ingredients in a cool for... Hours ) in ham, for instance, will need less nitrite in the brine space! 2 % salt by weight process of soaking meat, so it requires liquid... Heat until the salt and sugar dissolve venison into ham is economical, and salt... Faster than a non-brined item all ingredients with 6 quarts cold water in a Quick brine. To stick to your meat in a 1 inch diamond pattern less, reduce spoilage and bone sour,!, 2019 - Rotisserie fresh ham to the cooled brine parts per million nitrate. Rum into a container from which you need enough brine to completely submerge your deer ham need little... A meat injection syringe, inject 1 pound of solution … injecting more brine you ham injection brine recipe. 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