Author Topic: Ham-bone out  (Read 1230 times)

Offline Northern_Smoke

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Ham-bone out
« on: December 12, 2010, 07:02:56 PM »
Well the last and only ham i have ever done was such a huge success that we are doing 2 for Christmas. A local butcher had pork legs on that were boned out for an excellent price. So i picked up a bunch of them...and by a bunch i mean 4. All of which are in the 10-12 pound range. Now i am wondering if i inject the brine at the same rate as i would with a bone in ham? I can't see there being much of a difference between the 2 as far as brine penetration.
Bob and Doug Mckenzie encompass all that is Canadian ehh.

Offline hal4uk

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Re: Ham-bone out
« Reply #1 on: December 13, 2010, 12:07:34 AM »
I don't see why not (?).  Without the bone, you should have a faster smoke, so the brine should just leave it that much juicier overall (?).
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Offline Habanero Smoker

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Re: Ham-bone out
« Reply #2 on: December 13, 2010, 02:30:32 AM »
Yes inject at the same rate you would a bone-in ham. With a boneless fresh ham, you just spray inject evenly throughout the meat; you don't have to worry about concentrating around the bone area.


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Offline Northern_Smoke

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Re: Ham-bone out
« Reply #3 on: December 13, 2010, 05:09:01 AM »
Perfect and thank you.
Bob and Doug Mckenzie encompass all that is Canadian ehh.