Recent content by fiere
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Pork!! well... it starts with pigs right? (Graphic)
Wonderful buy. Can't raise them to 1/3 that size for that price. Must say I'm a bit jealous.- fiere
- Post #5
- Forum: Meat Selection and Processing
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Need Help With Hams
Sorry - yes the hams are in the fridge and kept cold. They were injected with the brine all along the bones and into the thickest parts of the meat. The brine is salted at roughly 3 cups of salt, 1 cup sugar, for 1 gallons I suppose... I go by taste for my brines. I injected the hams with the...- fiere
- Post #5
- Forum: Meat Selection and Processing
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Need Help With Hams
- fiere
- Album
- Comments: 0
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Need Help With Hams
Thanks for the reply. As stated the hams have been in the brine for 3 days. When i say they are falling apart i mean all along the fat lines where that connective tissue holds the muscle together - its seperating. If i were to hook into the meat to hang in the smoker the weight of the ham would...- fiere
- Post #4
- Forum: Meat Selection and Processing
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Need Help With Hams
First time making ham, tfouns this site looking for smoking tips and the more I read the more I'm hoping I'm not ruining my ham. I followed more of an "old school" method and didn't use any curing salt (as that's how I've always brined things - famous last words I suppose) and now I'm wondering...- fiere
- Thread
- Replies: 10
- Forum: Meat Selection and Processing
