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Wet Cure Ham Questions - Ruhlman victim, sort of
Yes, I've found that's especially true with the pasture raised. -
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Wet Cure Ham Questions - Ruhlman victim, sort of
Ack. I "starred" this in my inbox and then I forgot all about it until now. I think it looks like more because of a couple things.... I smoked it to 160 but I did it a week or 10 days ahead of when I was serving it, so this pic was after heating it up again. I smoked it in a Cameron smoker in... -
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Wet Cure Ham Questions - Ruhlman victim, sort of
Well, believe it or not, my first ever home cured and smoked ham came out looking and tasting like...HAM. Even for a first try, it's at least as good as the ones we used to get from my farmer's processor, not overly salty or anything. Next time will be even better. This is not the best pic... -
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Wet Cure Ham Questions - Ruhlman victim, sort of
I did cut a small piece off and fried it, and it was good! I think it will be fine once smoked (which I did not get to do today but will do tomorrow). And now next time I'll have a better idea of where in the range I should aim for as far as salt in the Pop's recipe. I'm glad the Ruhlman one... -
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Wet Cure Ham Questions - Ruhlman victim, sort of
Wow, thanks all!!! Very helpful! I did see Pop's on here last night, which is when I realized maybe Ruhlman wasn't the way to go, LOL. Next time for sure. I actually saw recipes that called for WAY more salt than I used. And I reduced Ruhlman's kosher salt by 1/4 c. and the curing salt as... -
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Wet Cure Ham Questions - Ruhlman victim, sort of
Somehow when I did a search for wet curing ham, this forum wasn't in the results, and it did not occur to me to search for a forum until just now. Just like it's my first day on the internet (which it very much isn't). I'm glad I found this forum before I get to doing the bacon. I'm good at...
