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To soak or not to soak.
- trizzuth
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To soak or not to soak.
So I just spent 7 days curing some pork bellies to make some bacon that I wanted to cold smoke along with my Virginia Country Ham this Sunday. Bacon test fry was extremely salty, so I soaked it for an hour, still too salty, so I gave it one more hour in cold water and then it was just about... -
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- trizzuth
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- Album: To soak or not to soak.
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- trizzuth
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- Album: To soak or not to soak.
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My first dry cured ham, wasn't sure if it was spoiling (Update, it came out PERFECT!! with QView!)
Thanks Geo.. she's looking pretty hanging in my fridge still! Cold smoke day is this Sunday, so I will have more pics when I am finished! Going to try out the AMNS I just got in the oil tank, but after using it in a test to smoke some cheese in my normal gas grille, it may not be enough smoke... -
A-Maze-N Smokers
So on Friday, my new 6x8 AMNS came in and I couldn't wait to try it! So I went to the store, picked up a block of Private Reserve Cheddar, Habaner Cheddar and a local Portuguese cheese called "Bom" something or other that my Portuguese in-laws eat all the time. Firm good tasting mild cheese...- trizzuth
- Post #31
- Forum: Info and Practices
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What Do You Guys and Gals Think Of MSG?
Just and FYI for this here old thread.. I believe that it is legal for the manufacturer to list "Spices" on the ingredient label, and that could indeed contain MSG. There are a lot of labeling tricks that are used to hide the fact that products contain MSG. Bottom line is, if you are truly...- trizzuth
- Post #34
- Forum: General Discussion
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A-Maze-N Smokers
Yeaah, now that's what I like to hear! To celebrate my inaugural ham Virginia Country Ham cold smoking session, I popped into my local grocery store and got an entire pork belly! Have 3 decent sized slabs of back that I am going to cure tomorrow so it will be ready to go at the same time the...- trizzuth
- Post #24
- Forum: Info and Practices
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My first dry cured ham, wasn't sure if it was spoiling (Update, it came out PERFECT!! with QView!)
BUMP for a pic of my drying ham in it's cheesecloth stocking hangin in the fridge. The blueness seemed to dissipate a little after a day, crossing fingers! -
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- trizzuth
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- Album: My first dry cured ham, not sure if it's spoiling or not
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- trizzuth
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- Album: My first dry cured ham, not sure if it's spoiling or not
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A-Maze-N Smokers
Hey Todd and others in this thread, I just bought and A-Maze-N smoker that uses the dust and got the pitmaster 4lb bag. Right now, my smoker consists of an old oil tank that has been cleaned and used several times already (see my avatar for an earlier pic), and an old wood stove connected to...- trizzuth
- Post #14
- Forum: Info and Practices
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Salt curing our next years Prosciutto hams
Unreal, I love this!!! That ratchet strap is such an awesome idea! What kind of wood boards did you use, maple? Can't imagine the typical pine would be good -
My first dry cured ham, wasn't sure if it was spoiling (Update, it came out PERFECT!! with QView!)
Thanks to all the encouragement here. Ham was so big, I didn't know what else to do with it, and had never seen a ham that big in my life. So I figured it would be the guinea pig for my first attempt at Virginia Country Ham. I will keep you all informed as this progresses! -
My first dry cured ham, wasn't sure if it was spoiling (Update, it came out PERFECT!! with QView!)
Yeah, as for the actual injection, I did not do this anywhere near when I started, I think it was around week 3. Based on the video, the reason to inject the cure along the bone is to prevent spoilage due to the inconsistent temperatures that occur when you're curing the ham in the smokehouse...
