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Recent content by frankljs
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So after pulling hams at 2.5 weeks and bacon at 2. Cold smoking for 16 hours. The Hams were the best! The bacon needed to soak a day in water to get the saltines reduced to my liking. But everything turned out great! I forgot to get a Bacon pic
I think i used one of your equilibrium brines the first time I did a ham over a year ago. Haha,I forgot to inject and it didn’t cure all the way through. The rest was good though.
I will add this to my notes too. Ty sir! I didn’t want to think too hard this go around so I used pops Brine.
If...
I have made about 6 bellies with dry cure recipes and have been successful with them. Im no expert for sure, but I know what too salty is. They werent innedible, just gave you a pucker and thirst for water. Haha
I see. I still used 1 cup reg suger and half cup brown with 1 cup salt. I think reducing the salt next time should suffice. Opinions on removing hams after 2 weeks?
I just tried pops brine with ham bacon and loin for the first time two weeks ago. The changes I made was reduced the brown suger by half, only because I didn’t have more and used 1 cup mortons pickling salt (reg salt just different grain structures; it disolves easily). Pulled them out after 2...
Yeah, I drilled some screw holes into the side of one of my fridge for a lock hasp, and so happened to find a freon line the size of a shoe string. wasted that fridge...