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First time curing fresh ham.
Smoked it for about 4 hours and then wrapped it up and finished it in the oven. To us the smoke flavor was a touch strong. I think on the next one I’ll smoke it for about 2-3 hours then finish in oven. It is really good traditional ham taste. I like my ham a little sweeter but my wife wanted... -
First time curing fresh ham.
We recently butchered a hog and I took one of the hams and cut it in half. I did this so I would have smaller chunks of meat to work with while figuring out the process of brining a ham. I opted to try the Brown Sugar Kit from LEM Products. It requires you to pump the brine in the ham and then... -
First Batch of Bacon Started!!!!!!!
This will be my first belly to cure this way. I tried the traditional way first on a small slab of belly that was not good quality, but it was way too salty to eat. This belly is from a pig that we raised and butchered ourselves. I learned a lot doing this pig and I have 2 more to do this coming...- Bbs383ci
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- Forum: Hot Smoked Bacon
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New Guy from Texas.
I wish it was!!! it originally had a 400 in it but who ever had it before me swapped it out for a crate 350. I installed a cam in it last year. I would love to swap it out for a 400 though. -
New Guy from Texas.
I am actually going to be using your recipe for curing my next pork belly and putting it in the fridge naked and fat up. -
New Guy from Texas.
What’s up guys and gals!! Just thought I would stop in and introduce myself a little bit. I’m not an avid smoker and we started raising pigs this year and recently butchered the first one ourselves. I am very interested in curing bacon and hams. I purchased a ham brining kit from LEM to use...
