Recent content by robndog
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smoked ham
yes dan mcg iuse a comercially available cure called DURANT pineapple cure,150grams of cure ,14 litres of cold water,1 kilogram of salt and a quarter of acup of brown sugar, all disolved together,cheers ,robndog.. -
smoked ham
hi all,finally im back.been to roll call then had a busy weekend .in answer to bearcarver i googled hams and read somewhere that the temp should 180,doctard 1955 im making cured smoked ham and bratrules ,do you pump your pork after soaking in brine for that long.thanks all for welcomes and look... -
newbie from australia
yes moikel that was a shit load of snags,we had agreat day ,had a couple of beers ,lots of laughs,i learnt the art of tying sausages ,looks easy but takes me a bit to get the hang of it,but yeehah i got it.cheers ,goin to bed soon,robndog.. -
newbie from australia
thanks all,great site ,looks like lots of info, will take me awhile to browse through.thanks for a warm welcome.tis now 8.30 am sunday will be out of here soon we are making venison sausages today (400 kilo ) yep thats a shit load of snags,gonna be drunk and lovin everyone later on ,cheers. -
newbie from australia
hi all ,rob in australia .got myself an aldi,s propane smoker about a year ago.had a few good products and some not so good.ive done mostly venison pastami ,couple of hams .the hams have been a bit dry ,thats what led me to here .looking forward to trying more adventerous smoking recipes... -
smoked ham
hi all,ive had a couple of attempts at doing a pork leg for ham in a vertical hot smoker ,whilst the end product is ok its always a little dry.i take a fresh pork leg (around 3kilograms)soak in brine for 24 hours then pump it ,wash of excess salt ,rub with herbs and spices,stand that overnight...
