Recent content by cgrubb1
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Ham help....
I would put it in a batch of pop's brine. That's how I do my hams from the hogs I raise, and they are great. Due to the thickness, you should definitely inject it. Pay special attention to inject around the bone so you don't get bone sour -
Breakfast sausage question
I have been making sausage from the hogs I raised for several years now. It is good, but I have had sausage with a different seasoning before and was wondering if anyone can point me in the right direction. Now I use Leggs old plantation, I think blend no. 7. Basically it is sage, red pepper... -
Wet vs Dry and Hot vs Cold
I do wet cure because Pop's brine is awesome, and the safety of the recipe is tried and true. I hot smoke because that's what I have and am used to. That's the way I have made it and everyone who has tried it says it's the best bacon they have ever had.- cgrubb1
- Post #8
- Forum: Hot Smoked Bacon
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Pellicile question
I hope it cured properly. There seems to be quite a bit of moisture coming out. The meat still looks damp and doesn't show signs of getting darker or accepting the smoke. I used pops brine recipe and it set in there for a little over 2 weeks. Figure I will smoke it to an IT of 145-150. Any... -
Pellicile question
I am warm smoking it. Even though it's about 10 degrees outside, the temp got up to about 175 for a short time. I got it regulated and have been hovering right about 130 for 3 hours now, with an IT of 105. I'm using apple chips on my masterbuilt xl smoker. Hope it turns out well, I raised... -
Pellicile question
I just got my bacon out of the brine after 2 weeks. Last night I rinsed and soaked the slabs in cold water. After an hour, I placed the slabs in the fridge on drying racks. I left them there all night and day. I am smoking them tonight, but I never could get a pellicle to form. They felt wet... -
Ham questions
First post. I raise my own hogs and have recently become interested in smoking meat to get more enjoyment out of the hog besides just grinding everything for sausage. Currently I have half a ham and several slabs of bacon sitting on Pop's brine. I dont plan on eating the ham immediatley. My...
