I have a question. I got done a few weeks ago curing 20lbs of bacon with a new cure. Just rubbing the pork belly with 50/50 mix of kolsher salt and brown suger. When I smoked it used apple and hickory with about 50/50. Well my family loves this nice and simple taste. You have a nice sweet smoked taste that allows you to still taste the pork.
Now I still have a few hams to cure. I am wondering since you have to inject a ham can I use this same cure on a ham? I am thinking of rubbing down the ham with the dry cure and I would think I would need to still inject. Only thing I would think I would need to add to the 50/50 mix is some Prague Powder #1 (aka Modern Cure).
This is my other question do I have to soak the him in a cure or could I inject it and rub it them suran wrap it? The bacon had such a better taste to it when I did not have it sitting in liquid cure just a dry cure.
Thanks for you help
Now I still have a few hams to cure. I am wondering since you have to inject a ham can I use this same cure on a ham? I am thinking of rubbing down the ham with the dry cure and I would think I would need to still inject. Only thing I would think I would need to add to the 50/50 mix is some Prague Powder #1 (aka Modern Cure).
This is my other question do I have to soak the him in a cure or could I inject it and rub it them suran wrap it? The bacon had such a better taste to it when I did not have it sitting in liquid cure just a dry cure.
Thanks for you help