Recent content by american piggy

Perfect! I'll do that today then! Thanks for all the help everyone!more picture when I start the smoke! Joesph.

^^^^ sorry forgot to hit the reply! New at this

Didn't inject.. Was thinking about it just didn't have a needle thing! If I got one do you think I'd be able to take it out of the brine and inject it? And then do you think the 10 days would be enough? Thank you! Joseph

Gonna start brining my half a ham lag today for Easter dinner! My brain recipe will be 20oz of kosher salt 3 tablespoon Prague poweder 1 3 gallons of water. Thinking about letting it go for about 10 days. Then I'll dry it with paper towels and smoke it at 120/150f for 6/8hours depending on...

Gonna start brining my half a ham lag today for Easter dinner! My brain recipe will be 20oz of kosher salt 3 tablespoon Prague poweder 1 3 gallons of water. Thinking about letting it go for about 10 days. Then I'll dry it with paper towels and smoke it at 120/150f for 6/8hours depending on...

Okay so I've just started smoking got my first 26lb of bacon cured/smoked and came out very well! Just what I was hoping. The ham not so much..just wasn't salty enough I smoked it at about 130/150f for about 7 hours... I did a dry cure for both my ham and bacon Cured the bacon for a week and the...

Okay so I've just started smoking got my first 26lb of bacon cured/smoked and came out very well! Just what I was hoping. The ham not so much..just wasn't salty enough I smoked it at about 130/150f for about 7 hours... I did a dry cure for both my ham and bacon Cured the bacon for a week and the...