Smoking Hams
I’ve
recently learned that the process I like best is called making a city ham by
RevT on the Smoke Pit forum. I always
just called it wet brining a ham vs dry brining a ham. Thank you RevT for the
info!
I
am partial to wet brines. I am really big on injecting flavors deep into the
meat. Ever take a bite of something and say WOW that's great then take the next
bite toward the inner part of the meat and think well that's blah. Well you
don't get that when you inject the flavors into the meat as well. Every bite
will taste as good as the first!
Here's
my 3 step process and the logic I use to make my brines – write everything you
do down so you’ll know how to make adjustments the next time you try it.
I Designing the Brine
Here's
the basic brine I use for everything ... and adjust for meat being used
1
gallons of ice water
1/3
to 3/4 cups sea salt or kosher salt
1/3
to 3/4 dextrose corn sugar or brown sugar or honey
Put
all salts, sugars and spices in a separate bowl - you'll be pouring boiling
water in them to dissolve later.
Salt
and sugar should be in pretty much in balance. I don't like things salty so
depending on what it is I am brining determines the amount of salt and that
determines the amount of sugar. More often than not I use 1/3 cup salt and 1/3
cup sugar.
1)
Now what are we smoking? A ham in this case right?
Let's
think about salts and sugars
I
like ham with brown sugar or honey so use brown or honey instead of dextrose.
2)
Do you like pineapple on ham? Then substitute a few cups of pineapple juice in
the brine instead of the water. So you'd remove 2 cups of water and add 2 cups
of pineapple juice.
3)
What spices or flavors do you like with ham?
Garlic?
Onion? Cloves? Dijon Mustard? Orange? Lemon? Mango? Apple? Parsley? Pepper?
Maple Syrup? Cinnamon?
What
ever you like on the outside should go on the inside or in the brine! I start
with about 1 tablespoon for powdered spices, and 1/2 to 1 cup for liquids like
fruit juices or syrups.
4)
Next boil a few cups of water and pour it into your spice mix, mix it real good
and dissolve all the salts and sugars - now taste it. Does it taste balanced?
Need more of something? Adjust your spice blend accordingly and write it down.
When your happy with the brine THEN add the cure! I always used Prague Powder#1
per pound of meat as directed by the manufacturer. This is usually 1/4 teaspoon
per pound of meat.
Prague
powder #1 is cheaper to use and you don't have to adjust your recipes for salt
levels like Tender Quick, which is mostly salt, and it's pink so it won't be
confused with salt.
I
put this ham in a plastic shoe box and used oranges to raise the water level
some.
II Injecting the Brine
Once
you mix it all up and get everything dissolved add it to your ice water. The
water should be very cold! About 38 to 40ºF.
Inject your meat every 3 inches with your brine solution until it
squirts back at you pulling the
needle out as you apply pressure.
Throw
the meat in whatever container you will be brining in and place it in the
refrigerator for 4 days to 7 days. I put this ham in a plastic shoe box and
used oranges to raise the water level some.
Once
brined remove the meat from the refrigerator. Set the meat on a rack in the
sink to dry off and leach out any extra water. This takes about an hour. Then
smoke according to use.
III Smoking the Ham
Place meat in a
120°F smoker with dampers wide open and no smoke until dry to the touch.
After
the surface of the meat has become completely dry smoke with wood at 120°F with
dampers wide open for 8 hours.
Close
the dampers to 1/2 open and smoke gradually increasing the temperature to 155°F
to achieve an internal temperature of 155°F for a fully cooked ham.
Your
ham will turn a nice reddish-brown color. You may now eat it or freeze it for
later.
I
recommend using Hickory or pecan wood with cherry, orange or apple.
ENjoy!
Return to the Smoking Meat Menu
Site Topical Menu
Home Smoking Meat Menu Smoking Meat Guides Herbs and
Spice Menu
Making
Sausage Menu Making
Cheese Menu Making
Yogurt
Baking Bread Menu Canning
and Freezing Menu Pickling
Menu
Dehydrating Menu
Brewing Beer Menu Making
Soda Pop Menu
Square
Foot Gardening My Family
(talk to others, ask questions
and share your experiences)
Deejay's World (Playing
Music) Deejay's
Gravestone Page
Stay on top of your DSP
recipes and links! Download our FREE Toolbar by clicking the link below!
|
toolbar
powered by Conduit |
|
The
Smoke Ring - A linked list of BBQ
websites Next - Skip Next
- Next 5
- Prev - Skip Prev
- Random Site
Join the ring
or browse A complete list of The
Smoke Ring members If you discover problems with any of The
Smoke Ring sites, please notify the Ringmaster |
©
DJx2 2007