Recent content by gltrap54

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  1. gltrap54

    She's A 29 Pounder!

    Yup Yup...
  2. gltrap54

    She's A 29 Pounder!

    Thanks Bubba! That should solve my issue! Question... A hog that size... is the quality suffering? I mean there was a time when I was smoking hams about 14-15 pounds... I've had several in the 20-22 pound range (wet cured) that just didn't taste like the smaller hams..
  3. gltrap54

    She's A 29 Pounder!

    Half of that 29 pounds would be great 👍
  4. gltrap54

    She's A 29 Pounder!

    Where would I cut this?
  5. gltrap54

    She's A 29 Pounder!

  6. gltrap54

    She's A 29 Pounder!

    Bought a fresh bone in raw ham from my processor to smoke & they failed to mentioned it weighed 29 pounds! I use a Weber Bullet that would accommodate this monster but my question is, can I cut this beast in half without affecting quality? I hate to freeze half of it but I've got a long list of...
  7. gltrap54

    Wet Curing Window Of Time Question...........

    Appreciate all the good info here on wet curing folks! My future cures will be much longer...... Agree......... I've read in the past that heating the pink salt is an issue, something I can easily change...... Pop's recipe is on my radar as well.......
  8. gltrap54

    Wet Curing Window Of Time Question...........

    I should of been more specific about my injecting method....... I'm injecting some of the brine that the ham will soak in, using this injector....... Being sure to inject around the bone...... I guess my primary concern for using (or not) extended cure time has been the threat of "over...
  9. IMG_20151114_100500577[1].jpg

    IMG_20151114_100500577[1].jpg

  10. gltrap54

    Wet Curing Window Of Time Question...........

    Thanks folks for chiming in! Guess this only confirms what I already knew......... Did the search here & saw a thread suggesting 2-3 weeks for a wet cured ham......... In my mind (what's left of it), I perceive a ham cured this long as being much to salty for my taste...... While I have only...
  11. gltrap54

    Wet Curing Window Of Time Question...........

    Only going to have a week to wet cure a raw, bone in, whole ham (sans the shank) ........ FWIW the ham will be injected before curing......... The formula I've been using is one day of curing for every two pounds of ham & most of these hams will run around 18 pounds...... Will a couple of days...
  12. gltrap54

    What's your occupation?

    ie, both myself & ajthepoolman reside in Topeka, Kansas......... Often referred to as Topuka.......
  13. gltrap54

    What's your occupation?

    Originally Posted by ajthepoolman   I am a Project Manager and Computer Programmer with a 115 year old child welfare agency in Kansas. I basically schedule endless meetings and try to bridge the gap between technology and social work. Oil and water are better friends than those two. I have been...
  14. gltrap54

    [Noob] Nother Curing Question [Noob]

    Hmmmm....... better add that one to my growing list of things not to do LOL......... So far I've gotten by without any negative impact (seemingly)..... keeping in mind I've only cured a handful of hams in my short career..........
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