Recent content by shusswap
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Pops6927's Wet Curing Brine
Well the results are in - we're tossing the ham. The fridge temperature was 42.8F which probably explains the ropy brine. -
Pops6927's Wet Curing Brine
Thanks Dave - the demara was half the sugar content - won't do that again. What is your thought about tossing it or moving ahead since there was no miscoloring of the brine and no odor. BTW we will be driving up 97 returning to bC next week -
Pops6927's Wet Curing Brine
Ropy Brine I used Pop’s brine (which I have used before) for a bone in ham that was in the fridge for 21 days. The sugar I used was Damara. Because I understood from Pop’s posts that the meat did not need to be turned, and because of close quarters in the fridge, I never opened the bucket over... -
Ham Time In The Brine
Yes, I'm using Pop's brine. Both your posts reminded me not to mix one recipe/process with another. I was concerned because I was applying the 2lbs/day rule of another wet cured ham recipe. Stick with the program Phil! -
Ham Time In The Brine
So I screwed up with my planning calendar. I’m set to put a fresh 20 lb ham in the brine tomorrow BUT will be going away for 10 days 2 days before the ham should be taken out of the brine. My reading of Pops thread on brining a ham suggests that I can brine for up to 40 days. Is there going to... -
Masterbuilt Propane Smoker questions "Temp control, Temp measurment"
I'm just breaking in my 2-door MSE gas smoker. The lowest continuous temp I can get is 205F. On another forum the regulars start their smoker at 130F for an hour to dry the sausage then start smoking and boosting temp a few degrees every half hour until at about 180F over a 2-4 hr smoke...- shusswap
- Post #11
- Forum: Propane Smokers
