Ham-bone out

Started by Northern_Smoke, December 12, 2010, 07:02:56 PM

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Northern_Smoke

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.

hal4uk

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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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.



     I
         don't
                   inhale.
  ::)

Northern_Smoke

Bob and Doug Mckenzie encompass all that is Canadian ehh.