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Recent content by hickorysmokes
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Thank you. Injecting didn’t cross my mind, but it makes a lot of sense.
My initial plan was to put the ham in the refrigerator, but the cooler became a backup plan after the brine bag failed. I was shocked how quickly the temperature rose and how difficult it was to regulate.
Lesson learned...
I did not inject the curing solution.
I also had trouble regulating the temperature of the cooler and the brine temperature rose the the upper fifties about day four before I brought it back down with dry ice.
Does the color of the fat around the artery indicate this ham is bad?
I just completed my first wet/city cured ham followed by hot smoking. The ham was then frozen.
I followed this recipe, adjusted to the weight of the ham, and wet cured in a cooler...