Recent content by amosleis

cure#1

instead of using LEM product i used standard pink salt from the store.

this is the recipe i followed

I screwed up and read a recipe wrong and used too much pink salt for a wet brine on a ham. I used 6 tbsp of pink salt for a 10 lb ham. mixed it with 2 gallons of water 2 cups of salt and 3 cups of brown sugar. it has been sitting in the brine for about 5 days now. I was planning to smoke it...

Awesome thanks for the info. What type of wood did you use?

I am smoking a 22lb turkey for thanksgiving. Due to the size i was going to cut it in half and smoke it on two racks to stay out of the danger zone. My smoker only goes up to 275. I was planning on using apple juice in my water pan and applewood chips for smoke, or should I use something...