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HAM from fresh picnics.. update 10/21 ... MONEY ..
Thanks for sharing the link, I will get it from amazon, since im all setup through them. preciate ya! I will take photos of mine and post em up on the thread when I start. -
HAM from fresh picnics.. update 10/21 ... MONEY ..
Thank you dave. I have 2 picnics from my old sow that im going to copy this method with once I get all the ingredients in. I understand the liquid is 10% the weight of the leg... Just need to buy some of that phosphate ingredient and the netting bags. Thanks for taking the time and breaking it... -
HAM from fresh picnics.. update 10/21 ... MONEY ..
Newbie question here: I did not see in the ingredients list how much water to add to the brine injection solution. Was it only 500cc or a 1000cc to make 500 per ham? Maybe I missed it... -
Is it trash?
So, I took the hams out and smoked em just cuz. They didn't completely cure in the center over the 14 days they were in the brine. The meat was too salty, but it was edinle and I didnt mind it too much. The smokey flavor tenderness, and creamy fat was just delicious. I cut out the uncured center... -
Is it trash?
Yes, it was originally my beer fermentation chamber; It great for dialing in the temps. -
Is it trash?
Thanks gentlemen for the info. I deboned them before the cure and tied em up good. The temp is in a regulated freezer at 38 degrees. -
Is it trash?
I am doing a ham cure for the first time and wanted to bounce the recipe off y'all to see if it will be effective. I found the recipe in an old homesteading book and after reading some posts, I think it may be ineffective. Using a formula posted back in 2015, my nitrate parts per million is...
