Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. H

    Bad City Ham?

    Sure. If you’re creating a new post, please tag me so I can follow along.
  2. H

    Bad City Ham?

    Thank you. Injecting didn’t cross my mind, but it makes a lot of sense. My initial plan was to put the ham in the refrigerator, but the cooler became a backup plan after the brine bag failed. I was shocked how quickly the temperature rose and how difficult it was to regulate. Lesson learned...
  3. H

    Bad City Ham?

    I was afraid so. Thank you.
  4. H

    Bad City Ham?

    Thank you for the advice.
  5. H

    Bad City Ham?

    I did not inject the curing solution. I also had trouble regulating the temperature of the cooler and the brine temperature rose the the upper fifties about day four before I brought it back down with dry ice.
  6. H

    Bad City Ham?

    Does the color of the fat around the artery indicate this ham is bad? I just completed my first wet/city cured ham followed by hot smoking. The ham was then frozen. I followed this recipe, adjusted to the weight of the ham, and wet cured in a cooler...
Clicky