curing and meat selection questions

Discussion in 'Meat Selection and Processing' started by sonofcarl31, Nov 15, 2015.

  1. sonofcarl31

    sonofcarl31 Newbie


    I have been reading on here quite a bit since I joined a couple days ago.  One thing that I have noticed is Pop's wet brine is used for ham, bbb, and canadian bacon.  If the same brine is used what makes them different?  Also, I am looking  to do a ham for christmas and am leary of using bone in pork because I dont want to mess it up.  The injector I have is only 2-3 inches long and worried that I wont be able to get to the bone far within the meat to avoid bone sour.  Also, I am curious of what kind of cuts of meat I should use for bbb,cb, and ham.  I have cure #1 and kosher salt.  Also, if I put extra ingredients in the brine will it dilute the cure in the brine?  Also would I use the one gallon of water to 1 tbs of cure for a small roast of say 2 pounds or could I cut that in half?  Lastly, making a ham, what other ingredients should I put in it to get a taste of ham that you would buy in the store?  I know that most here will say that store and homemade dont compare but I want to think that you have to add more than just brine and smoke.  Thanks to any and all that answer this for me.

  2. bmaddox

    bmaddox Master of the Pit

    See my comments above and good luck. 
    sonofcarl31 likes this.
  3. sonofcarl31

    sonofcarl31 Newbie

    If I add maple syrup to the brine will I dilute it? Also how long in the brine for an 8# ham?
  4. swt53

    swt53 Newbie

    Smoking babybacks water in PAN or not?

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