First time using your ham netting (330113). My question is do I need to do anything to keep it from sticking to the meat? I am brining some small pork roasts and want to net and hang them in the smoker but will the net stick to the meat.
It may stick a little bit, but as long as you don’t compress the meat into the netting, it won’t be impossible to remove.
There are a few options to help prevent sticking.
- You can use something acidic, like vinegar or lemon juice and soak the netting in that prior to placing the meat in the netting.
- You can mix vinegar and liquid smoke at a 50/50 ratio and soak the meat netting in that solution beforehand.
Some people may say to use a cooking oil, or spray, but I personally would avoid that.
I would suggest the 50/50 mix of liquid smoke and vinegar.
@austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring
placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.
@Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.
@PapaSop It was great on the steak. I’ve never had the flat iron cut before. I was really surprised how tender it was. After I pulled the meat from the smoker I was concerned that I may have overcooked it as it felt a bit firm. I coated it in a blackening seasoning and seared it with smoking hot butter until I got a decent crust and then let it rest for a few minutes. It was perfect.