Injection Question

[CaptainMike]

After going through the ham curing recipe it is unclear to me how much cure to inject over how much area or weight. Does anyone have some experience to share? It's a 20lb bone-in ham. Thanks.

[Storlok]

I don't know anything about curing myself, but AR has a section on the different types of curing meats. May find some insight there.

http://amazingribs.com/tips_and_tech...ing_meats.html

[CaptainMike]

Thanks for looking out, I have already studied it thoroughly. However, all it says is "to inject" , but no guide on how much over what area.

[FireMan]

Well, at least you did'nt ask can I? Because than you would have been corrected to ask "may I". The answere would then be, yes you may!

[Jerod Broussard]

CaptainMike I have this forwarded to Meathead.

[CaptainMike]

I used my best judgement, and after I started it became a little more apparent, we'll see. Interested in what MH has to say.

[CaptainMike]

Thanks Jerod Broussard for forwarding this to MH, he got right on it.

[Shane Rakow]

I injected 1/2 oz of brine mixture in 8 locations throughout a 7 lb pork roast. The total of brine injected was 4 oz total. There were no brown spots anywhere in the roast upon completion of the brine process. I also pulled the brine mixture into the injector after it was fully dissolved and refrigerated. This was my experience, and i'm curious as to an update on this issue.

[Meathead]

Well that article is kinda vague, isn't it? I just went in and clarified it a bit. See if that helps. Here's the link. You may need to refresh your browser if you don't see changes to Step 3. http://amazingribs.com/recipes/porkn...uring_ham.html

[CaptainMike]

Very good. As I started it became somewhat intuitive to do a roughly 2" grid. I stopped injecting when cure started coming out of other puncture sites. I'll post the final results after NY's Eve. Thanks!

[Le Grill]

Hey CaptainMike how did this turn out? I'm getting ready to cure 15-20lb bone in fresh ham using the same recipe.

[CaptainMike]

It was the best ham I've ever had. Maybe a tad salty, but not overly so. We fed about 20 people and everyone loved it, even the kids. It's pretty foolproof. The only variance was I did the shank separately and used it for soup.

[CaptainMike]

Good luck and looking forward to reading about your results.