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  1. james211

    Curing Fresh Home for Smoking

    I'm not sure if he does, but I ran vinegar through the needle and inside the injector several times, also rinsed the inside of the bag with vinegar
  2. james211

    Curing Fresh Home for Smoking

    Hello, so I went ahead and did the @daveomak method - https://www.smokingmeatforums.com/threads/ham-easy-peasy-no-mess-disclaimer-money.276489/ So far the ham has been curing now for 7 days. I checked on it today, no mold, and it smells pretty darn good actually. Is it safe to say I'm on the...
  3. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Thank you, really excited about this, and frankly quite nervous as well... Out of curiosity is there any surefire way to know nothing went wrong? Or is smell the best bet? I used your first post for injection recipe, I was just curious where the ratios came from in case I wanted to equate...
  4. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Okay so here is what I did... The ham (yes its raw, fresh, unbrined) was wrapped loosely in plastic wrap as I had the butcher cut it down for me. So I took the ham, shank end, placed it flat side down inside a 2.5g ziplock. From the open side of the ziplock I worked my way from the outside in...
  5. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Having a hard time finding STPP, the Ames is backordered, and the other one from Pronto foods is not available either. Any chance this would work?
  6. james211

    Curing Fresh Home for Smoking

    appreciate that advice @browneyesvictim but at this moment its about the challenge :) Also, any suggestions on curing by weight? And is this the correct recipe for Pops Brine? Loads of things show up when I search that..https://www.smokingmeatforums.com/ams/pops-wet-curing-brine.9561/
  7. james211

    Curing Fresh Home for Smoking

    no problem, here you go...still bloody too! I specifically asked for an uncured, raw ham, so this is what they sold me.
  8. james211

    Curing Fresh Home for Smoking

    Interesting, I was under the impression a fresh ham was not cured. Upon doing a quick google search I found this "Most ham that's purchased is either cured or smoked. A fresh ham is one that hasn't been cured or smoked. It is essentially raw pork that must be completely cooked." I'll check out...
  9. james211

    Curing Fresh Home for Smoking

    I've been dying to try a fresh ham using the rotisserie on my BGE so I picked up a ham yesterday, and the Prague#1 is arriving today. I've been reading about the brining process and I'm seeing two different types - dry brine and wet brine (submerged) and I'm confused which is the proper way to...
  10. james211

    Smoker Vault 18 - Accessory recommendations

    Hello fellow smokers! So I just picked up a smoker vault 18, and I'm curious what people can recommend for accessories.  I definitely know that a dual probe thermometer is necessary.  I looked through the meat thermometer thread and its loaded with types, but I didn't fine much for...
  11. james211

    Are there any wifi enabled thermometer probes?

    I haven't found any reviews yet, but here you go! http://www.icelsius.com/icelsius-wireless-summary-page.php
  12. james211

    Newbie in NYC - Smoker Vault 18

    So I picked up a smoker vault 18 that I'm keeping at my father in law's place.  Both of us will be using it, and I have a feeling I'll be teaching him.  I'm here to learn and pick other peoples brains. Looking forward! Thanks! Dustin
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