After the brine
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Thread: After the brine

  1. #1

    Question After the brine

    Been brining my first ham for dinner tomorrow. I used the process here at Pellet.... I found it easy to follow and with all the pics made it easy. I searched a lot of sites and recipes before I settled here. Many of the other recipes said to take the brined meat and put in clean water for 24 hours before smoking. I read over the instructions here several times and did not find it. Wanting to make sure that I didn't miss it if this in a necessary process.

    Question: Do I need to put the brined ham in clean water for 24 hours before smoking?

    Have a Blessed Christmas!

  2. #2
    Senior Member
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    Have never brined a ham, but have brined plenty of poultry. As far as I know, the post brine step on any piece of protein is nothing more than a good thorough rinse with cold fresh water.
    MAK 2 Star -- 26.75" Weber kettle -- Camp Chef FTG900

    I am not a vegetarian, but I eat animals that are...

  3. #3

    Post Brine ...

    Thanks for the FAST reply and info. Will take the advice.

  4. #4
    Senior Member
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    Quote Originally Posted by dferron View Post
    Thanks for the FAST reply and info. Will take the advice.

    A brine contains a high concentration of salt, and the salt is the agent responsible for sending the moisture/flavor deep into the meat. On the other hand, a cold water bath has no ability to do anything other then rinse the surface. So whether it be a good rinse or fresh water bath, I think the results will be identical.
    MAK 2 Star -- 26.75" Weber kettle -- Camp Chef FTG900

    I am not a vegetarian, but I eat animals that are...

  5. #5
    Thanks again. With just my wife and I, a fresh ham would have been a bit much. I purchased pork sirloins at Costco ... great buy! and decided to cure two of them. They are 2-1/2 and 3#. Going to start with a cold smoke for a couple of hours and then finish with cooking and smoke.

    I don't have a pellet smoker - yet, but leaning that way. I have a Masterbuilt 30" electric smoker that has smoked and cooked all kinds or meat and fish. I even do burgers now and again. My fav thing to do is summer sausage, ribs, and brisket.

    Going to take a look at some of the recipes later on.

    Glad to be aboard!

  6. #6
    Senior Member
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    Quote Originally Posted by dferron View Post
    Thanks again. With just my wife and I, a fresh ham would have been a bit much. I purchased pork sirloins at Costco ... great buy! and decided to cure two of them. They are 2-1/2 and 3#. Going to start with a cold smoke for a couple of hours and then finish with cooking and smoke.

    I don't have a pellet smoker - yet, but leaning that way. I have a Masterbuilt 30" electric smoker that has smoked and cooked all kinds or meat and fish. I even do burgers now and again. My fav thing to do is summer sausage, ribs, and brisket.

    Going to take a look at some of the recipes later on.

    Glad to be aboard!

    NICE! I did a ham not to long ago on my Kamado Joe... was YUM! Used a maple/rum based glaze. Do you glaze?
    MAK 2 Star -- 26.75" Weber kettle -- Camp Chef FTG900

    I am not a vegetarian, but I eat animals that are...

  7. #7
    This is my first go with brining and smoking ham. I think I am going to start with an easy brown sugar & honey. This should go along well with the hickory cold smoke followed with a 1 hour hickory, glazing and finish cooking to temp. Didn't have time to run around looking for something sweeter in pellets or shavings for cold smoke. So will deal with what I have on hand. Thought of adding raisins to the glaze.

    The ham looks delicious. Did you cold and hot smoke?
    Last edited by dferron; 12-24-2015 at 05:04 PM. Reason: spelling

  8. #8
    Senior Member
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    Ran it at 250 for about 4-5 hours til internal temp hit 140. Glazed about every 30 minutes.
    MAK 2 Star -- 26.75" Weber kettle -- Camp Chef FTG900

    I am not a vegetarian, but I eat animals that are...

  9. #9
    Did you smoke the whole time?

  10. #10
    What does this mean? Do I have to do more than visit my post replies?

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    All the best,
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