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Can't remember cured ham thread..HELP !
Hi everyone ! When I first came to this great site I read a thread about curing a whole bone in ham. It was a good read and I used the procedure and it was great. I remember that the poster wrote that his father I believe had a business involving curing hams. Like it was a generational family...- ramman123
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- Replies: 10
- Forum: Blowing Smoke Around the Smoker.
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Cooking time vs wieght
Hi gents So next week I have to smoke 4 raw hams each about 4 lbs . I usually do one piece at about 240 degrees and get it to 160 degrees internal in about 2.5 - 3 hrs if memory serves me right. So stupid question if the day is if I do multiple pcs. At the same time will it increase the time... -
Cottage roll Smoked and Glazed
Hello everyone Well I guess this one is a bit of a different way to do a cottage roll for me anyway. I started to brine some shoulder butts a while ago. Lost track of time a bit and I guess it was a month. About two weeks more than my normal brine time. Brine is a basic pops brine with...- ramman123
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- Replies: 3
- Forum: General Discussion
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No pellets in s masterbuilt ?
Hi OK I've gotta ask. In the instructions for the masterbuilt it says chips only no pellets or chunks. Chunks I understand but why no pellets ? What about crushing the pellets up a bit.? Just curious Thanks- ramman123
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- Replies: 8
- Forum: Electric Smokers
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Dry curing ,I may have messed up !
So I had some awesome bellies in the freezer and decided to take a wack at dry curing but I sort of missed a step and now I'm wondering if it will be OK. I skinned the bellies and applied the dry cure rub. The part I missed was the "run cold water over them and Pat them dry " Is this a game... -
Grey colour in cottage rolls
Hello So I bought some pork shoulder butts and put them in a brine for 7 days. I injected them a bit in the deepest areas. Brine is 1 cup dark brown sugar 1 cup of kosher salt 1 tbsp of BSA cure #64 (same as cure #1 I believe) per gallon and spices. There is some greyish areas inside after...
