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  1. sonofcarl31

    ham questio

    Should there still be blood in a fully cured but uncooked ham?
  2. sonofcarl31

    brining ham question

    Ham.jpg (245k. jpg file)Been brining a 8# bone in ham shank for 18 days roughly. It looks grey after pulling it out of brine with just a small red spot on top. Does it look ok? I injected the heck out of it. Thoughts?
  3. sonofcarl31

    brining ham.

    Can I brine pork/ham at 41-43 degrees?
  4. sonofcarl31

    8# ham shank in brine for last 3 days.

    8# ham shank in brine for last 3 days. Injected a million times with pops brine. Tried to cut ou the bone that I could see but failed.not super confident that I got the other bone super great. I want it done for Christmas. Would it speed the curing process and ensure an even cure if I took a...
  5. sonofcarl31

    brine curing ham ?

    Can you leave a ham in the curing brine too long? If it is possible to brine too long, how long is to long and what are the consequences? I'm using Pops brine. Thanks
  6. sonofcarl31

    curing and meat selection questions

    Hiya, 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...
  7. sonofcarl31

    Homemade salt cures

    Hi,    I have pure sodium nitrite and would like to use it but it seems pretty sketchy.  I was wondering if anyone would know how to make a premix cure out of the sodium nitrite.  I have 4 oz exactly and would like to make a prague powder #1 with it or an insta cure.  Does anyone have any...
  8. sonofcarl31

    Joe from PA

    Hey,      My name is Joseph and I live in Honesdale, PA.  It's about a half hour east of Scranton.  I have been into home preserving and smoking meat now for like 4 or 5 years.  I love the taste of smoked meat and dry curing fascinates me quite a bit.  Have not had the chance to build my smoke...
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