Recent content by blacklocust

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  1. blacklocust

    Green Liquid Curing Ham-steak

    With the freshness of the pork (10 days from the hoof), and the refrigeration it was kept under, and general lack of foul odor, I would not expect it to go bad no matter what I did to it. However, I will not disagree with green never being a good thing. With the exception of St. Pattys day of...
  2. Green Liquid Curing Ham-steak

    Green Liquid Curing Ham-steak

  3. blacklocust

    Green Liquid Curing Ham-steak

    Hi, I have cured fresh side three times using a very simple recipe and curing with the butcher-packer country brown cure. It has worked for the time I have been able to put into it and I have been satisfied with the results on my bacon. We butchered some pigs a few weeks ago so I thought I...
  4. IMG_67731.jpg

    IMG_67731.jpg

    • blacklocust
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    • Album: Green Liquid Curing Ham-steak
  5. blacklocust

    New From Far Western Nevada (sigh, California)

    Hello, I always tell people I am from far western Nevada, but I live in California in the Eastern Sierra. Try not to hold it against me. I have an electric Bradly smoker for when I don't have time to babysit, and a homemade BBQ for when I do. A friend recently transplanted from Arkansas told me...
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