Sumac brined Ham

SAUSAGES,CHARCUTERIE and DELI ARTS
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titch
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Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Sumac brined Ham

Post by titch » Fri Oct 18, 2013 7:50 pm

Just laid down some legs to brine in a Maple Syrup and Sumac based brine.
I am impressed in the aroma from the brine, Sumac has a very Berry taste.
lets see how it palms out, I am flying on this one as the middle East tend to steer away from Pork.
:D
Cheers
Titch


Smokey
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Re: Sumac brined Ham

Post by Smokey » Fri Oct 18, 2013 8:56 pm

Their loss Titch, It goes well with pork. You will not be disappointed.
All my hams have sumac. It kind of brightens up the taste a bit. Tamerind paste also works the same way.
Just a tip, Make a tea from it to extract the flavour, let sit overnight and then add the lot to the brine.
The flavour already being liquid will transfer into the meat more efficiently.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Bear
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Location: Adelaide

Re: Sumac brined Ham

Post by Bear » Sat Oct 19, 2013 2:02 am

Agreed with the sumac & pork, creates wonderful flavour profile when combined with a sweetness like maple syrup. I've considered this as a restaurant style experiment dish with pork medallions, but never considered this as a small-goods brine. Well done.
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urbangriller
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Location: Perth WA

Re: Sumac brined Ham

Post by urbangriller » Sat Oct 19, 2013 7:05 pm

Agreed, the profile of Sumac and Tamerind are similar......I don't understand not eating pork....but I don't understand religion, politics and women either!

Chris
Common Sense is so rare these days it should be a Super Power!

Nath
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Location: Perth WA

Sumac brined Ham

Post by Nath » Sat Oct 19, 2013 10:19 pm

urbangriller wrote:Agreed, the profile of Sumac and Tamerind are similar......I don't understand not eating pork....but I don't understand religion, politics and women either!

Chris
Well said



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Nath

chief charcoal
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Location: Western Australia

Re: Sumac brined Ham

Post by chief charcoal » Sun Nov 10, 2013 10:38 pm

Curious :?:

How did this turn out Titch?

Mike
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titch
Posts: 5790
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Sumac brined Ham

Post by titch » Mon Nov 11, 2013 6:27 am

The taste was ok, nothing to shout about.
I will go back to maple syrup, I think I have lost my way with spices, time to regroup so to speak.
I need to source better Pork as well, I don't believe its a fresh as it could be
Cheers
Titch


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