Recent content by Endurance1
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Need a less salty version of VA smoked Ham / country Bacon
I should say the Pops brined ham will come out in 2 weeks 30 days in the brine, FWIW I checked it yestarday the water bags holding the ham down were frozen solid in the brining pot because of this cold snap needs to be a little colder to freeze the brine.- Endurance1
- Post #8
- Forum: Pork
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Need a less salty version of VA smoked Ham / country Bacon
A special thanks to Dave and Pops. We butchered the pigs on the 15th and16th of December, I broke tradition and used my own curing methods. I brined Pops method on 1 side of the belly, and I used Dave's method on the other half. I did add a splash of dark brown sugar to Dave's Bacon recipe...- Endurance1
- Post #7
- Forum: Pork
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Need a less salty version of VA smoked Ham / country Bacon
Thanks everyone for the information this will help. I think given the process injecting is going to be the easiest method or me. Figuring out the smoke process I may have to the do them at the house myself as Dave said bring it to 170'F. My smoker is a converted Charcoal unit that I bought and...- Endurance1
- Post #6
- Forum: Pork
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Need a less salty version of VA smoked Ham / country Bacon
Hello everyone this is my first post at SMF and I am in need of a little help. In 2 weeks the annual process begins. I married into a wonderful family that raises there own pigs and cows. Each year butcher out a pig for each of us. They are raised from piglets. We scald and scrape them so its...- Endurance1
- Thread
- Replies: 8
- Forum: Pork
