Recent content by Maple syrup 74

Thanks for the information. Much appreciated. I was taught under the Safe Serv guidelines that pork internal temp is safe at a minimum of 145. I noticed you stated lamb in your response, if that was a type "O" no worries. I do that a lot. Just wanted to make sure we are talking about the same...

Okay update complete. Yes botulism once. I was wondering if I can smoke the fresh leg around 165° or so much like I do my bacon. Keep in mind it will be deboned and trimmed. My intention is to slice thin for cold cuts. It's.just the wife and I. So I'd like to seal and freeze it for cheap easy...

I plan on getting a cabinet style propane smoker. So I can bag and hang it. I raise my own pigs so I want this to be right. The money laid out for the smoker will be recuperated in the savings from no longer sending my hams to the smoke house.

Thank you for your input. I have two concerns. First the cold smoke part. I've been doing some research and seems to be a risky proposition. Most of what I've read is anbuna of precationapre tales of botulism. Secondly I've never used any of the praguP powders before. When I do my bacon it's a...

IvI' been making my own bacon for years now. I have a recipe and method for my bacon that my wife and I love. Now I want to get onto ham. Any and all advice would be appreciated.