Recent content by Ersley
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
PANIC - First Time Curing Ham
Hello everyone! Sorry for going silent! I really appreciate everyone's thoughts and advice. We went ahead and had the ham on Christmas. If I got the dates right, that means it was in the brine from the night of the 12th through the morning of the 25th. After soaking it for a couple hours (no... -
PANIC - First Time Curing Ham
Husband says he boiled all the ingredients with half the water (pot was too small for all of it) for about 30 mins, then added the rest of the water and allowed it to cool before adding the meat. Boneless, between 6.5lbs and 7lbs, can't quite remember exactly. -
PANIC - First Time Curing Ham
https://thehealthyfoodie.com/homemade-smoked-ham/#recipe We followed the recipe completely with a ~6.5-7lb boneless pork butt. If we can salvage it, we're totally fine with a New Years ham! -
PANIC - First Time Curing Ham
We did not inject any of the cure. The recipe called for boiling the cure, cooling, soaking the pork butt for 10-14 days, then boiling off excess salt before smoking. I'm leaning toward the advice to chuck it, but could we boil/soak it in clean water longer to draw out more of the salt and... -
PANIC - First Time Curing Ham
Thank you for the welcome. We used Hoosier Hill Prague Powder #1 per the recipe. -
PANIC - First Time Curing Ham
Hello everyone, I apologize for making my first post like this, but I am posting this in a complete panic. My husband and I decided to cure and smoke a ham for Christmas. We've smoked many meats before but never cured anything. Long story short, we found a recipe online and the ham has been in...
