Recent content by 99jaapie

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  1. 99jaapie

    Prague Powder #1

    Hi Wade Once again, thanks for your help. I think I will stick to the immersions brine method and pump the same mixture in to the meat in an attempt to shorten the time period. I will also lower the salt percentage - what is the most common percentage - I knoiw it all boils down to taste -...
  2. 99jaapie

    Basic Pulled Pork Smoke

    Gonna try this....
  3. 99jaapie

    Another Super Bowl Butt thread....

    Tooooo good!
  4. 99jaapie

    Prague Powder #1

    Hi Wade Firstly, many thanks for your prompt and informed response. Sorry to hear that DDF may not be well. Yes, I am probably not clear on what I am doing because I am not sure what I am doing! Basically, I started making simple hams with the 0.9% cure and was using a dry rub at 17.75 gms...
  5. 99jaapie

    Prague Powder #1

    Hi Diggin Dog Farm Sorry, I am trying to get my head around all this. The calcualations here take into account the weight of the water, the sugar and the salt, and comes down to 171 ppm on 10% pickup. I have been bumbling along adding weight of water PLUS meat using what I think is your...
  6. 99jaapie

    'Indasia' nitrite brine salt....what's nitrite %??

    Thank you DavOmak Excellent - simple to follow and at least now I can ease up on the attempts at understanding the FDA booklet kindly supplied by Diggingdog farm (thanks to you also), I must say, I thought I had the basics going and suddenly after 2 or three hours just ended up back as confused...
  7. 99jaapie

    Scarbelly Bonesucking Wings

    Oh boy oh boy funny I had never thought of injecting the wings - gotta give this a try !!
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