Recent content by killerque

I want to thank everybody for suggestions on this post. I followed Dave's directions from a previous post and all worked out. Last year ended hectic and this year ain't looking any better. I just wanted to say everything worked out and made 6 perfect hams. Thanks for all the responses.

I I prefer curing hams intact. All muscle groups have different taste and texture. Not to mention presentation just looks better.

It has been awhile since I have posted anything. I have not had time to try much new in awhile. A friend asked I would double smoke some store hams for him. Well he showed up with 6 fresh hams purchased from a meat wholesaler. There is no way I can cure and have them ready for him (4 days)...

I have one in the freezer as well from a hog last year. I planned on making enough brine to cover it frozen an let it defrost in brine. Check it after a few days and if defrosted dump brine, clean vessel, mix more brine,inject joints, hock, and along bones. Put back in fresh brine and let her...

I know this is an older post but I am curious as I have some brining now. Did you use cure #1 or #2? I know 1 can handle the cure and cold smoking but am curious how it handles the extended dyring and how long did you dry. Thanks in advance.

Thanks guys. That is kinda what I fjgured. I assumed fresh refered to non enhanced. My cure fridge is full of bellies and hocks and such I do not have room for the hams at the fridge. When I do the hams have any of y'all defrosted in the brine for a few days then pulled it to inject and put...

Quick question for yall. Almost all of the post I see for curing whole hams include using a fresh ham. What is the downside to a frozen ham? I ask because I have limited space in my curing fridge and I need to do something with my hams. I slaughtered last week and hung untill Sunday and am...

When I do small sausages like that style I don't case at all. I bring my stuffer in the kitchen and cook them as I form them using the 1/2" stuffer tip. I cook them to about 3/4 done and freeze. When you pull them out of freezer they cook up quick and not as dry as if they were fully cooked.

Wade for my first attempt at curing I decided to go with proven recipies. The brine I used was pop's found on here as used by others. Based on comments by others that some found it perfect and others a little salty I cut the salt by 1/4 cup. I was still salty to me. I am not sure if it the...

Due to family medical issues and finishing up deer season some of my meat sat in the brine for about 23 days. It came out way to salty for my taste. Not sure if it was the initial salt in the brine or just being in to long. Ringed the meat and soaked about an hour and did a test fry. Thought...

Be careful bringing up to temp. That style mortar blocks hold moisture and will break if you get them hot to fast. Is that going to be a fire box or will you transfer coals into it? Great looking build I like the idea.

Ok guys 11 days into curing. I had some pork in a dry cure I had previously purchased from high mountain and both pork and venison in pops's wet brine. The meat in dry cure firmed up really well test fry was a little salty so I will soak overnight and try to pull some off. The meat in the wet...

I am in Ms so it all about the pig. Hardly ever even see beef ribs in the grocery or Q joints. All over north Texas though. The Riskey's chain has some amazing beef ribs

I have cooked the with an offset and over direct heat. Tried them low and slow with some pork ribs. They ended up tough. I prefer a much shorter cook time. I am no pro but it worked for me. Hopefully one of the Texas guys will chime in.

My experience with beef is better high heat. Make sure to remove the membrane from the back.