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  1. fullborebbq

    Making pork loin hams

    I have used a similar method to make Canadian style bacon. My preference is to make a moister ham for luncheon meat. I did the originally posted recipe with 5 lbs of pork loin in brine for 4 days. it was then smoked at 180 Degrees for 2 hour then 225 until IT hit 160. it was pink all the way...
  2. fullborebbq

    Making pork loin hams

    I think It is all sinking in..........slowly....... So i guess I need an equalizing brine for the pork loin hams?? 2" thick...
  3. fullborebbq

    butcher's twine

    Other than the pretty colors, is their any advantage to this twine from across the pond??
  4. fullborebbq

    Sometimes we fail.

    So sorry it didn't work out. I agree with fivefticks. If you are treating the chuck roast like a corned beef, cook it like corned beef.
  5. fullborebbq

    Making pork loin hams

    Here is the instructions from the instacure#1 container. Insta Cure™ No. 1 is a simple, easy-to-use cure for any meat that requires cooking, brining, smoking or canning. This includes smoked sausage, poultry, fish, ham, bacon, luncheon meats, corned beef, pâtés and plenty more. Formerly known as...
  6. fullborebbq

    Mixing sausage meat??????

    Thank you!
  7. fullborebbq

    Mixing sausage meat??????

  8. fullborebbq

    Mixing sausage meat??????

    No opinions???? I guess my biggest question is on fat smear with the big paddle as apposed to the meat mixers thin blades.
  9. fullborebbq

    Mixing sausage meat??????

    Ok I have been making snack sticks a sausages for a few years now. I have a LEM 1HP big bite grinder and the 50Lb meat mixer attachment. It works great when I am making big batches but is a pain to clean as it is just too big for my triple sinks and needs to be rotated to get it submerged fully...
  10. fullborebbq

    New trial of chicken Italian sausage

    Nice job! For my chicken Italian sausage I always use 60% thighs and 40% breast meat.
  11. fullborebbq

    Making pork loin hams

    The measurements I used are for wet brine, not dry cure.
  12. fullborebbq

    First Pork Butt

    Malcom Reed knows his stuff. Then I found this site and have learned even more!!!!!!!
  13. fullborebbq

    Making pork loin hams

    just weighed out a loose filled 1/3 cup of Instacure #1 = 2.6 oz. Well within the 3.84 oz. per gallon max as stated in the Pop's post link above.
  14. fullborebbq

    BLT’s

    Wow, What a great looking cut of pork belly.....
  15. fullborebbq

    Canadian Bacon and Brining

    I will agree dry cure for CB. I wet cure the loins for sandwich ham.
  16. fullborebbq

    Spam! It's what's for dinner!

    Spam!!!! it's whats on the menu...
  17. fullborebbq

    Making pork loin hams

    the search here for Pop's brine leads to dozens of post of people using pops brine. Not the actual recipe itself. Unless I am missing something....
  18. fullborebbq

    Making pork loin hams

    Ran across this recipe. Just wondering if the ratios are correct to brine 10 lbs of pork loin. Brine Recipe Water...................................1 gallon Pickling Salt.......................1 cup Sugar....................................1/4 cup Prague #1 (Cure)...............1/3 cup...
  19. fullborebbq

    Smoked pork loin.

    Two thumbs up Steve! I do pork loins all the time now for ham for lunches.
  20. fullborebbq

    Beef Ribs - Caveman Style!

    Well done Civil! Nothing like an open flame cook!!
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