Brine suggestions and how long?

[Big Al]

Our lease is loaded with nice size (30-40lbs) eating hogs.
I want to smoke a couple of hams on my Pitboss for the holidays.
What brines have you tried works best for penetrating the meat and how long do you brine to achieve good flavor?

[wdtorque]

Following

[Paycheck]

Also following.

[SabreKiller]

Our lease is loaded with nice size (30-40lbs) eating hogs.
I want to smoke a couple of hams on my Pitboss for the holidays.
What brines have you tried works best for penetrating the meat and how long do you brine to achieve good flavor?

I'd look in the recipes section. I found one in there that I've used several times for chicken, pork chops and tenderloins, ribs, you name it.

2 gallons water
1 cup molasses
1 cup honey
1 cup brown suger
1.5 cup salt
1/4 cup BBQ rub
3-4 bay leaves
Fresh thyme bundle

I had to lay off the salt a bunch and now only use about 1/2 cup. I've left the meat sit in the brine anywhere form 4-6 hours and then smoke the meat using pecan wood.

[OldRiverRat]

Brine suggestions and how long?

So I do this every year for thanksgiving, generally smoke two hind qtrs from a pig shot that week

You can get as creative as you want with brine recipes

My general ingredient list is:

Molasses
Brown sugar
Orange juice
Fresh cracked ground pepper
Apple cider vinegar
And of course kosher salt

How much you add of any ingredient is up to you
General rule I used is a cup of salt per gallon and a half of water
Boil your water and add the salt , stir well until the salt breaks down
Then I add my Sugar, pepper, molasses, vinegar and last OJ
Reduce to simmer for just a few minutes so ll ingredients blend

Let cool to room temp
I use a square tote about 12”x12”x16” as my soaking tub, it fits nicely in an ice chest
Once your mix has cooled Dump into your tub
Put the meat in the solution and either put into the refrigerator or ice chest and put ice around it
I usually brine for at least 48 hrs
Then smoke

One other option is to use a Turkey injector and you can inject the hams too before
Brining for extra flavor

Smoke at 225 for about an hour per pound
I started doing this more than 10 years ago and it turned into a family favorite

Make you up a batch of chimmichuri sauce and that goes very nicely with the pork too


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[twobittxn]

For complete penetration I will brine 7-14 days. It depends on the size and thickness of the meat.

I guess something that small could be done in 3-5 days.

[SaltwaterSlick]

So I do this every year for thanksgiving, generally smoke two hind qtrs from a pig shot that week

You can get as creative as you want with brine recipes

My general ingredient list is:

Molasses
Brown sugar
Orange juice
Fresh cracked ground pepper
Apple cider vinegar
And of course kosher salt

How much you add of any ingredient is up to you
General rule I used is a cup of salt per gallon and a half of water
Boil your water and add the salt , stir well until the salt breaks down
Then I add my Sugar, pepper, molasses, vinegar and last OJ
Reduce to simmer for just a few minutes so ll ingredients blend

Let cool to room temp
I use a square tote about 12”x12”x16” as my soaking tub, it fits nicely in an ice chest
Once your mix has cooled Dump into your tub
Put the meat in the solution and either put into the refrigerator or ice chest and put ice around it
I usually brine for at least 48 hrs
Then smoke

One other option is to use a Turkey injector and you can inject the hams too before
Brining for extra flavor

Smoke at 225 for about an hour per pound
I started doing this more than 10 years ago and it turned into a family favorite

Make you up a batch of chimmichuri sauce and that goes very nicely with the pork too


Sent from my iPhone using Tapatalk Pro

That sounds VERY good!! I will give this a go with the next pig I shoot!

Thanks for sharing that!

[Big Al]

Thanks all! Can't wait to try out.

[S-3 Ranch]

So I do this every year for thanksgiving, generally smoke two hind qtrs from a pig shot that week

You can get as creative as you want with brine recipes

My general ingredient list is:

Molasses
Brown sugar
Orange juice
Fresh cracked ground pepper
Apple cider vinegar
And of course kosher salt

How much you add of any ingredient is up to you
General rule I used is a cup of salt per gallon and a half of water
Boil your water and add the salt , stir well until the salt breaks down
Then I add my Sugar, pepper, molasses, vinegar and last OJ
Reduce to simmer for just a few minutes so ll ingredients blend

Let cool to room temp
I use a square tote about 12”x12”x16” as my soaking tub, it fits nicely in an ice chest
Once your mix has cooled Dump into your tub
Put the meat in the solution and either put into the refrigerator or ice chest and put ice around it
I usually brine for at least 48 hrs
Then smoke

One other option is to use a Turkey injector and you can inject the hams too before
Brining for extra flavor

Smoke at 225 for about an hour per pound
I started doing this more than 10 years ago and it turned into a family favorite

Make you up a batch of chimmichuri sauce and that goes very nicely with the pork too


Sent from my iPhone using Tapatalk Pro

My buddy uses pineapple juices in his brine

[OldRiverRat]

My buddy uses pineapple juices in his brine

Yep I’ve used pineapple too with orange juice
Like I mentioned you can be as creative with it as you want
Just depends on what flavor you are looking for


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[redsnapper101]

I do about the same, but use apple juice! handfull of rosemary and thime.

[wilded]

here is the way I do it. ET

http://wildedtx.blogspot.com/2007/11/brining-meats-for-flavor.html

[OldRiverRat]

here is the way I do it. ET

http://wildedtx.blogspot.com/2007/11...or-flavor.html

I throw a Turkey in with my hind qtrs abs brine it too then smoke


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[TexasBob]

Do you want brined, smoked pork shoulder or do you want cured and smoked ham?

[Big Al]

I do about the same, but use apple juice! handfull of rosemary and thime.

I would think apple juice would be more subtle than pineapple or orange juice?