If you didn't make ham, then you ****ed it up. Because that's what
ham is - brined pork with nitrites. Yes technically to be called
ham it must be front he hind leg, but that has nothing to do with
the end result - taste.

And why did you go out of your way to indent your ****ing response?
Learn how to quote (or in this case, NOT quote).

Dumbass.

-sw


Did you mean picnic?
From refdesk.com
pic·nic (pknk) n.
A smoked section of pork foreleg and shoulder."
Also from refdesk.com
"ham (hm) n.
1. The thigh of the hind leg of certain animals, especially a hog.
2. A cut of meat from the thigh of a hog."

Kent

"Nunya Bidnits" wrote in message
...
Sqwertz wrote:
Kent wrote:

%--------------

I wasn't really trying to make a picnic. I don't think I did. In
addition to whatever else I didn't do correctly I didn't inject, or
spray the pork. I was just trying to see what nitrates would do to
the usual brine-smoke pork-butt food. As a ham, it wouldn't have
done too well at the county fair.

If you didn't make ham, then you ****ed it up. Because that's what
ham is - brined pork with nitrites. Yes technically to be called
ham it must be front he hind leg, but that has nothing to do with
the end result - taste.

And why did you go out of your way to indent your ****ing response?
Learn how to quote (or in this case, NOT quote).

Dumbass.

-sw

http://www.jibjab.com/view/128361

;-)
That's Wertz!

Hello all this Sunday,

I brine cured a pork butt with Morton's Tenderquick[salt, sugar, .5% nitrite
and .5% nitrate] using their recipe on the package. I did cut back a little.
Their recipe uses 1 cup of Tenderquick per quart of water to make the brine.
Some of that is sugar. If it's half sugar, their recipe isn't that far off
for a higher salt brine. I brined for five days in a ziplock bag in the
frig, and smoke-cooked a 5lb chunk of shoulder at 275F for 7 hours to an
internal temp of 190F.

The results were good, but only good. It had a slightly "hammy" taste. The
"ham color" was present through the whole of the meat, suggesting the brine
had penetrated the whole shoulder. However much of the seasoned pulled pork
taste we all want just wasn't there. I doubt that I will try it again.

If anyone has tried this I sure be interested in your comments.

Kent

Kent wrote:
Hello all this Sunday,

I brine cured a pork butt with Morton's Tenderquick[salt, sugar, .5%
nitrite and .5% nitrate] using their recipe on the package. I did cut
back a little. Their recipe uses 1 cup of Tenderquick per quart of
water to make the brine. Some of that is sugar. If it's half sugar,
their recipe isn't that far off for a higher salt brine. I brined for
five days in a ziplock bag in the frig, and smoke-cooked a 5lb chunk
of shoulder at 275F for 7 hours to an internal temp of 190F.

The results were good, but only good. It had a slightly "hammy"
taste. The "ham color" was present through the whole of the meat,
suggesting the brine had penetrated the whole shoulder. However much
of the seasoned pulled pork taste we all want just wasn't there. I
doubt that I will try it again.
If anyone has tried this I sure be interested in your comments.

Kent

You just made a ham.

Next time lose the tenderquick, and substitute coarse salt. (Kosher is
good)

Sodium nitrate is what gives it the ham flavor, and color.

The good news is that the leftovers need no refrigeration ;-)

"Shawn Martin" wrote in message
...
Kent wrote:
Hello all this Sunday,

I brine cured a pork butt with Morton's Tenderquick[salt, sugar, .5%
nitrite and .5% nitrate] using their recipe on the package. I did cut
back a little. Their recipe uses 1 cup of Tenderquick per quart of
water to make the brine. Some of that is sugar. If it's half sugar,
their recipe isn't that far off for a higher salt brine. I brined for
five days in a ziplock bag in the frig, and smoke-cooked a 5lb chunk
of shoulder at 275F for 7 hours to an internal temp of 190F.

The results were good, but only good. It had a slightly "hammy"
taste. The "ham color" was present through the whole of the meat,
suggesting the brine had penetrated the whole shoulder. However much
of the seasoned pulled pork taste we all want just wasn't there. I
doubt that I will try it again.
If anyone has tried this I sure be interested in your comments.

Kent

You just made a ham.

I wasn't really trying to make a picnic. I don't think I did. In addition
to whatever else I didn't do correctly I didn't inject, or spray the pork.
I was just trying to see what nitrates would do to the usual brine-smoke
pork-butt food. As a ham, it wouldn't have done too well at the county
fair.

Cheers,

Kent

Kent wrote:

"Shawn Martin" wrote in message
...
Kent wrote:
Hello all this Sunday,

I brine cured a pork butt with Morton's Tenderquick[salt, sugar, .5%
nitrite and .5% nitrate] using their recipe on the package. I did cut
back a little. Their recipe uses 1 cup of Tenderquick per quart of
water to make the brine. Some of that is sugar. If it's half sugar,
their recipe isn't that far off for a higher salt brine. I brined for
five days in a ziplock bag in the frig, and smoke-cooked a 5lb chunk
of shoulder at 275F for 7 hours to an internal temp of 190F.

The results were good, but only good. It had a slightly "hammy"
taste. The "ham color" was present through the whole of the meat,
suggesting the brine had penetrated the whole shoulder. However much
of the seasoned pulled pork taste we all want just wasn't there. I
doubt that I will try it again.
If anyone has tried this I sure be interested in your comments.

Kent

You just made a ham.

I wasn't really trying to make a picnic. I don't think I did. In addition
to whatever else I didn't do correctly I didn't inject, or spray the pork.
I was just trying to see what nitrates would do to the usual brine-smoke
pork-butt food. As a ham, it wouldn't have done too well at the county
fair.

If you didn't make ham, then you ****ed it up. Because that's what
ham is - brined pork with nitrites. Yes technically to be called
ham it must be front he hind leg, but that has nothing to do with
the end result - taste.

And why did you go out of your way to indent your ****ing response?
Learn how to quote (or in this case, NOT quote).

Dumbass.

-sw

Sqwertz wrote:
Kent wrote:

%--------------

I wasn't really trying to make a picnic. I don't think I did. In
addition to whatever else I didn't do correctly I didn't inject, or
spray the pork. I was just trying to see what nitrates would do to
the usual brine-smoke pork-butt food. As a ham, it wouldn't have
done too well at the county fair.

If you didn't make ham, then you ****ed it up. Because that's what
ham is - brined pork with nitrites. Yes technically to be called
ham it must be front he hind leg, but that has nothing to do with
the end result - taste.

And why did you go out of your way to indent your ****ing response?
Learn how to quote (or in this case, NOT quote).

Dumbass.

-sw

http://www.jibjab.com/view/128361

;-)

On Tue, 22 Apr 2008 18:00:37 -0700, "Kent" wrote:


If you didn't make ham, then you ****ed it up. Because that's what
ham is - brined pork with nitrites. Yes technically to be called
ham it must be front he hind leg, but that has nothing to do with
the end result - taste.


Did you mean picnic?
From refdesk.com
pic·nic (pknk) n.
A smoked section of pork foreleg and shoulder."
Also from refdesk.com
"ham (hm) n.
1. The thigh of the hind leg of certain animals, especially a hog.
2. A cut of meat from the thigh of a hog."

No, he meant ham. Note the 4th word on the last Swertz line above.
refdesk.com doesn't impress me much.
That foreleg cut was a picnic before it was smoked. Still was, after.

See this page:
http://www.askthemeatman.com/hog_cut...tive_chart.htm

The butt (iirc) you cured was still a butt after curing. However--cut
some of it off, serve it to a person who didn't see whence it came,
and they'll say "ham." (Well, unless it's 'Prof' de la Paz, who'll
say 'salmon' [gratuitous Heinlein reference])


"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

"Denny Wheeler" wrote in message
...
On Tue, 22 Apr 2008 18:00:37 -0700, "Kent" wrote:


If you didn't make ham, then you ****ed it up. Because that's what
ham is - brined pork with nitrites. Yes technically to be called
ham it must be front he hind leg, but that has nothing to do with
the end result - taste.


Did you mean picnic?
From refdesk.com
pic·nic (pknk) n.
A smoked section of pork foreleg and shoulder."
Also from refdesk.com
"ham (hm) n.
1. The thigh of the hind leg of certain animals, especially a hog.
2. A cut of meat from the thigh of a hog."

No, he meant ham. Note the 4th word on the last Swertz line above.
refdesk.com doesn't impress me much.
That foreleg cut was a picnic before it was smoked. Still was, after.

See this page:
http://www.askthemeatman.com/hog_cut...tive_chart.htm

The butt (iirc) you cured was still a butt after curing. However--cut
some of it off, serve it to a person who didn't see whence it came,
and they'll say "ham." (Well, unless it's 'Prof' de la Paz, who'll
say 'salmon' [gratuitous Heinlein reference])


"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

The word "ham" has nothing to do with curing. It only refers to the thigh of
the pig.

On Mon, 5 May 2008 19:16:00 -0700, "Kent" wrote:


The word "ham" has nothing to do with curing. It only refers to the thigh of
the pig.


And here I thought it referred to how you'd perform on a stage.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

On Mon, 5 May 2008 19:16:00 -0700, "Kent" wrote:


The word "ham" has nothing to do with curing. It only refers to the thigh
of
the pig.



However, the picnics that have been cured are labeled as "picnic hams"