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- Users: american piggy
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Newbie at smoking/bring hams
Gonna start brining my half a ham lag today for Easter dinner! My brain recipe will be 20oz of kosher salt 3 tablespoon Prague poweder 1 3 gallons of water. Thinking about letting it go for about 10 days. Then I'll dry it with paper towels and smoke it at 120/150f for 6/8hours depending on...- american piggy
- Thread
- Replies: 7
- Forum: Info and Practices
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Newbie at smoking/brining hams/bacon
Okay so I've just started smoking got my first 26lb of bacon cured/smoked and came out very well! Just what I was hoping. The ham not so much..just wasn't salty enough I smoked it at about 130/150f for about 7 hours... I did a dry cure for both my ham and bacon Cured the bacon for a week and the...- american piggy
- Thread
- Replies: 3
- Forum: Pork
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Smoking/brining hams
Okay so I've just started smoking got my first 26lb of bacon cured/smoked and came out very well! Just what I was hoping. The ham not so much..just wasn't salty enough I smoked it at about 130/150f for about 7 hours... I did a dry cure for both my ham and bacon Cured the bacon for a week and the...- american piggy
- Thread
- Replies: 0
- Forum: Roll Call
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