or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi From Denver
New Posts  All Forums:Forum Nav:

Hi From Denver

post #1 of 5
Thread Starter 

Gayle from Denver, I have a Masterbuilt Propane smoker, works great for smoking brined trout! Yummy

post #2 of 5
Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
post #3 of 5

texas.gif  Good evening and welcome to the forum, from a cloudy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary 

post #4 of 5
Thread Starter 

Ok, so I do have a question, or 2 or 3. lol.  Anyway, I am curing a 10 lb ham, but I'm wondering if I've ruined it since I boiled the brine with the cure in it.  I just brought it up to a boil which is 203 degrees at my altitude, then cooled it.  There was nothing on the package that said to mix it in cooled brine or water.  I've since read I needed to put it in cooled brine?  Any thoughts?  Don't want to make the family sick at Christmas, and this is my first time doing a fresh ham. I may need to post this in one of the pork forums instead of here. Just thought I'd ask.

post #5 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi From Denver