Desalinatie ham for double smoked???

[jjdbike]

Hello pit masters,

This Saturday I’m double smoking a spiral cut ham. I’m going to desalinate (so I can add my own seasoning without out over salting) dry, duck fat spray, season with Meat Church Honey Bacon bbq rub. I’ll smoke with cherry wood at 250. I’ll make a cherry habanero bourbon glaze. I’ll start glazing at 110. I’ll take it to 135. With carry over it should take it to 140.
Here’s my question, how long should I soak in water? I’m thinking 24 hours (Friday morning through Saturday morning), with 4 water changes.
Your thoughts?
JD

[Jerod Broussard]

I was unaware you could pull any measurable amount of salt from a meat that was already cooked.

[DeusDingo]

i once way over-salted a pastrami. i put it in water for a day and it was a very noticeable difference. i posted about a while ago...i'll have to find that

[DeusDingo]

my bad, it was a chuck roast:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/267757-chuckies-oversalted-mostly-fixed

[Jerod Broussard]

DeusDingo OK. Never encountered success.

[captainlee]

https://www.wikihow.com/Desalt-Ham#:...of%20the%20ham.

This caught my eye as I find most hams too salty for my taste.

[jjdbike]

https://www.wikihow.com/Desalt-Ham#:...of%20the%20ham.

This caught my eye as I find most hams too salty for my taste.

Perfect!

Great info. Very helpful.

JD

[jjdbike]

Hello again pit masters,

Good thing read that article. I was going to start desalination soak this morning before I went to work.The article said to change water every two hours. My wife had hernia surgery and can not lift a big stock pot filled with water and a 12lb ham. I'll start the soak when I get home from work and soak overnight. I'll need to get up several times during the night to change the water.

I'm maximizing the time, effort and wood. I'm filling up the KBQ. Doing 2 hams and 3 turner breasts.
I'll post a report.

Best regards!
JS

[Starsky]

I was thinking about this issue recently. I've found that most grocery store hams are too salty for me

[jjdbike]

I soda from 4:00 pm until 11: am. Towel dried, sprayed w/ duck fat, rubbed w/ Meat Church Honey Bacon. Made cherry bourbon habanero glaze. Smoked in cherry wood at 2200 - 25 for 90 mins to lay on the smoke and get that pretty cherry color. At 110 internal I fired up to 150 and started glazing. I'm quite happy with the results. The perfect about of salt.
Very tasty.
Best regards!
JD

[Jerod Broussard]

Man that looks highly edible!!

[Rattlesnake]

Did you intend to say: at internal of 110, I fired it up to “250”?