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Great idea! They fried some up and it was already cured. Now, since it is too early, they'll be smoking and slicing into ham steaks for themselves and I'll cure some pork loins that I have on hand for Easter instead.

We butcher our own pigs (with my parents) and pop's brine has been my go to for years. Some years I brine the meat and then freeze before smoking and other years if we have a time crunch I'll throw them in the freezer totally raw to be brined at another time. My parents just found two old hams...

My bacon didn’t cure all the way through. Is there a food safety issue in that or just flavor? Ive got grey pork spots in the center. I’ve used this recipe before without problem but these pigs were about 6 months past prime butcher weight and a bit on the fat side. I should have taken into...

Thank you!!

Thanks! I've been searching his posts. How much of that brine can you inject into a ham? Are there rules regarding that with the curing salt? I thought I read some where that the nitrites get locked into the meat when you inject verses the regular salt which reaches equilibrium? ( I could...

In years past I've cured ours hams just doubling/tripling a recipe that I had found. While we all survived I have since learned that it isn't the safest way to do so. Would anyone be willing to tell me a safe brine cure that would be roughly equivalent to the recipe that I used in the past...

Please be gentle with me ☺️ I don’t have a massive love of meat curing like some, but i love processing our own homegrown meat so I’m looking for some easy reliable options. were getting ready to butcher 5 pigs at once. Last year I screwed up our bacon cure and it was kind of high in pink...

Your numbers look familiar so I at least got most of that right. based on all of that, would you say that is safe to eat? I’m not going to poison people by using too much cure am I?

Thank you! How long would you recommend soaking in water?

Edited to add that I cured 70lbs of meat.

Newbie here... we butchered our own pigs and I cured 4 pork bellies and 4 hams in a wet brine. I used this post http://www.pelletsmoking.com/searching-cure-26/ham-brining-101-bacon-6993/ and came up with 20 gallons of water, 906 grams of curing salt, 30c salt and 40 cups brown sugar. That...