Recent content by justin in pdx

Final note. Success! Ham was cured nicely all the way through. I could have stopped at 145 deg but this ham was still super juicy with great flavor. Devoured!

Looks great! My only question is getting those things done in 6-7 hours? I can't seem to get below a 10 hour ordeal on a 9lb butt... I don't push it hard through the stall typically but I still end up fooling for the last hour or so still... I do "smoke" at 160-180 degrees for about 3-4 hours so...

Well ended up taking 11 hours all according to the above plan. It's now wrapped in tin foil and resting in the cooler. It looks pretty good and the glaze/crust tastes really nice... we'll see! Happy Easter all!

Thanks Dave, I left it in the cure until this evening. Pulled it out of the fridge and happy to see clear water in the bucket Trimmed off a little more of the mushy fat. Looks pretty nice so far I guess. Put a good coating of rub on this thing and she's off to the smoker at about 11pm...

It's just salt, Prague #1 and distilled water. My thought was only to remove from cure and brine for flavor. Maybe too late or not necessary...

Sooo, I have an 18lb pork leg that's been in wet cure for 3 weeks and need to pull it out Saturday. I'm worried it's not long enough in the brine but hungry people must be fed or I'll be drug through the house like a united passenger! I've read the past threads on fresh pork legs so not a ton...

Justin in Portland Oregon here. Fairly new at smoking meats and such on my traeger pro 34. I've been super successful with the briskets amd pork butts and chickens and thanksgiving turkey was the best! (my very first smoke on the traeger)... Sooo, now I have an 18lb pork leg that's been in wet...