Recent content by rmshowalter
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R
Hello from North Carolina!
We’re in Davie county — good to hear from everybody, and especially my fellow North Carolinians! I got good advice on the hams — injected the larger one last night and put it back in the fridge. The brine bag on the smaller one broke in the container (bottom drawer of the fridge) and a lot of...- rmshowalter
- Post #15
- Forum: Roll Call
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Whole Fresh Ham -- Brine Question
Thanks for the reply! I used the brine from Billy Parisi on YT. Here are the ingredients (doubled for the two hams): 1 gallon water ½ gallon apple cider 1/4 cup molasses 2 tablespoons pickling spice 2 1/2 tbsp #1 curing salt 2 cups packed light brown sugar 1 ½ cups sea salt 1 tablespoon...- rmshowalter
- Post #4
- Forum: Food Safety
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Whole Fresh Ham -- Brine Question
I currently have two whole hams, about 20lbs each, in a wet brine in the fridge. They've been in there for two weeks now. I trimmed the skin, scored the fat cap, and trimmed off the stringy bits before putting them in the brine. However, I did NOT inject them with the brine solution. I'm...- rmshowalter
- Thread
- Replies: 6
- Forum: Food Safety
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Hello from North Carolina!
Hey y'all! My name is Ryan and I'm new to posting here even though I've been gleaning the forums for information for several years now. I cook on a couple of Pit Barrels, a Weber Kettle, and a block pit for whole hog. I finally joined because I need some wisdom about wet brining fresh hams...- rmshowalter
- Thread
- Replies: 19
- Forum: Roll Call
