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  1. mioutdoorsman

    Help with ham

    Thank you.
  2. mioutdoorsman

    Help with ham

    Well I just pulled my first two hams. I would really like to thank everyone who offered their knowledge to help me out. I am waiting for them to cool so I can try them. I only made two just in case I screwed them up on the first attempt.
  3. mioutdoorsman

    Help with ham

    Perfect. Those look about the same size as the ones I have. Thanks.
  4. mioutdoorsman

    Help with ham

    Thank you all for your help. I will give it a go in the morning.
  5. mioutdoorsman

    Help with ham

    Thank you sir. Would you recommend mixing one batch of brine or mixing small batches for each individual ham?
  6. mioutdoorsman

    Help with ham

    Excellent. Thank you very much. Hopefully it is as easy as you say. I’m sure I can screw it up.
  7. mioutdoorsman

    Help with ham

    Thank you for response. I know your title is 5 days. My hams are 2.5 to 3 lbs each should I still go 5 days? And can I go without the phosphates? I don’t have that on hand. If not I will order some and wait a few more days to get started.
  8. mioutdoorsman

    Help with ham

    Hello all. I am in need of some help. I had to butcher some small pigs and I now have 6 small boneless hams totaling 15.45lbs I would like to cure and smoke. I have done bacon but never ham. I got a recipe from my uncle who works in a butcher shop. When I break it down into individual gallons it...
  9. mioutdoorsman

    Freezer smoker build.

    Hello all, I am looking to turn an old stand up freezer into a sausage/bacon smoker. I want electric. Would anyone be willing to offer some advice on the best way to heat and control temps. I see alot of posts on here about the Aubers controllers but I'm not that familiar with those things. I...
  10. mioutdoorsman

    Cold smoke question

    Yes 1/2 tsp cure#1. I was only planning on a few more hours of cold smoke tomorrow morning before finishing it up. I made a batch of Hungarian sausage along with it using some homemade hot paprika so I’m eager to try it. Thanks for the reply.
  11. mioutdoorsman

    Cold smoke question

    Hello all. I’ve never tried cold smoking until today. I used the polish smoked sausage recipe from Stanley marianski’s book. 1kg meat. I cold smoked around 60° for five hours. Can I refrigerate overnight then go again in the morning? If so how many times can I do this? Or how many smoking...
  12. mioutdoorsman

    As tubes for sausage stuffers

    Thanks for the info. I'll see what I can find. I'm excited to try this instead of stuffing with my grinder.
  13. mioutdoorsman

    As tubes for sausage stuffers

    Hi all I just got a gander mountain sausage stuffer. I haven't used it yet. However I have used meat grinders that have tubes similar to these. I was wondering if anyone knew where I might get ss tubes instead of the tapered plastic ones that came with it. I've found with my grinder that you...
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