Recent content by justin in pdx

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  1. justin in pdx

    First ever cure project

    Final note. Success! Ham was cured nicely all the way through. I could have stopped at 145 deg but this ham was still super juicy with great flavor. Devoured!
  2. justin in pdx

    Up and running on this Good Friday

    Looks great! My only question is getting those things done in 6-7 hours? I can't seem to get below a 10 hour ordeal on a 9lb butt... I don't push it hard through the stall typically but I still end up fooling for the last hour or so still... I do "smoke" at 160-180 degrees for about 3-4 hours so...
  3. Up and running on this Good Friday

    Up and running on this Good Friday

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  5. justin in pdx

    First ever cure project

    Well ended up taking 11 hours all according to the above plan. It's now wrapped in tin foil and resting in the cooler. It looks pretty good and the glaze/crust tastes really nice... we'll see! Happy Easter all!
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  8. justin in pdx

    First ever cure project

    Thanks Dave, I left it in the cure until this evening. Pulled it out of the fridge and happy to see clear water in the bucket Trimmed off a little more of the mushy fat. Looks pretty nice so far I guess. Put a good coating of rub on this thing and she's off to the smoker at about 11pm...
  9. First ever cure project

    First ever cure project

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  14. justin in pdx

    First ever cure project

    It's just salt, Prague #1 and distilled water. My thought was only to remove from cure and brine for flavor. Maybe too late or not necessary...
  15. justin in pdx

    First ever cure project

    Sooo, I have an 18lb pork leg that's been in wet cure for 3 weeks and need to pull it out Saturday. I'm worried it's not long enough in the brine but hungry people must be fed or I'll be drug through the house like a united passenger! I've read the past threads on fresh pork legs so not a ton...
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