Recent content by sonofcarl31

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. sonofcarl31

    ham questio

    I did the curing. 17-18 days for a 8# bone-in ham shank.
  2. sonofcarl31

    ham questio

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

    brining ham question

    Thanks guys.
  4. 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?
  5. sonofcarl31

    brining ham.

    I'm using a wine cooler that says it goes down to 39 but the thermometer I have in it is reading at 41 but it's a cheap Walmart thermometer so I don't know. Guess I'll get another one to verify. Thanks.
  6. sonofcarl31

    brining ham.

    Yeah, I should have said brine cure because I am using cure #1
  7. sonofcarl31

    brining ham.

    Can I brine pork/ham at 41-43 degrees?
  8. 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...
  9. sonofcarl31

    curing and meat selection questions

    If I add maple syrup to the brine will I dilute it? Also how long in the brine for an 8# ham?
  10. sonofcarl31

    brine curing ham ?

    I'm going to do roughly an 8 pound ham? How long you think?
  11. 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
  12. 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...
  13. sonofcarl31

    Homemade salt cures

    Awesome! Thanks a lot. I want to cure my own ham for Christmas dinner. Any brine recipes would be appreciated.
  14. sonofcarl31

    Homemade salt cures

    Can I ask how you know that.  I would like to know how to figure that out.  Thanks
  15. 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...
See more
Top Bottom
Back
Clicky