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Brine/curing ham.
Well I'm brand new to this site but not to smoking ,and sorry if my questions sounds a little odd. I butchered a pig yesterday and saves a portion of the hind quarters for experiments, what I would like to do is make a ham , about 6 lbs ,and all the brines Ive found call for eather curing salt...- tprice1
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- Replies: 2
- Forum: General Discussion
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Hey every one
Hey I've been lurking for a long time and thought I would finally becouse a member My name is Terry From SW Michigan I use a 50" propain smoke mountain and smoke every thing from fatties ,fish, poultry and sausage and look forward to learning more from the people of this forum. -
Northern man.
Hey there, I'm new to this forum and from S.W. Michigan, I love smokeing every thing from fish to sausage and poultry and every thing in between, I thought I would become a member to see if I can refine my abilities a little more , seems every time I Google info on smirking anything that this...
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