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Thread: Hamming it up

  1. #11
    Senior Member Chuckles's Avatar
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    Aug 2012
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    Minneapolis
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    Certainly not offended by your brine pump.

    The tool used for this is not fancy and I have found that metal or plastic they never last very long. The point is to get the brine to the bone and to the very center of the ham as fast as possible so the cure can start its magic before the meat can begin to turn on you. Unless you have followed the pig from slaughter to the brine bucket it is near impossible to know the age of the meat. Probably best to error on the side of caution.

    Good luck!
    'The only real security that a man can have in this world is a reserve of knowledge, experience, and ability.' -Henry Ford

  2. #12
    Senior Member bkultra's Avatar
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    Apr 2011
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    Chicago, IL
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    I use this one hard and often and it has stood up very well. They even have different needle options



    http://spitjack.com/product/MAGNUM.html

  3. #13
    Senior Member
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    May 2012
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    Hawaii
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    1,441
    That brine pump looks cool.Like to know how your Ham turns out.

    I've been to parties in Hawaii where whole pig cooked on a spit.Also Imu cooking of pig,a pit in the ground wt. kindling wood & hot rocks.It is alot of work.I have only watched it done.The pig is actually steamed in the ground.

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