Semi-newbie with lots to learn! Loving this site!

Discussion in 'Roll Call' started by 3dollarbill, Dec 31, 2015.

  1. 3dollarbill

    3dollarbill Newbie

    I butchered my own hogs and curing my own hams and bacon for only my second year. I have them in my brine for 3rd day and that is only as long as I cured them last year before smoking and I thought they were great. But now after reading a lot of posts on this forum I'm worried it's not long enough, any thoughts?
  2. 3dollarbill

    3dollarbill Newbie

    To clarify, I did use #1cure in my brine and injected them at 25%.

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