Pick up a 9.5lb fresh picnic Saturday and started a brine cure yesterday. Followed the formula on the Tender Quick bag a 1 cup of TQ to 4 cups water. Injected cure down to the bone in several different spots. Put the picnic in a food grade bucket and covered with brine and weighted it down with a zip lock full of water. I'll flip it over daily to assure even cure. Plan to cure all week and get it on the smoker Saturday for dinner on Sunday.
This is my first attempt at a ham other than Canadian bacon. If any one has any advice or criticism of my plan or methods please post away! Will I need to soak in water after curing to remove salt? I'm thinking to smoke @ about 180o, is this correct?
Lou
This is my first attempt at a ham other than Canadian bacon. If any one has any advice or criticism of my plan or methods please post away! Will I need to soak in water after curing to remove salt? I'm thinking to smoke @ about 180o, is this correct?
Lou