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Friends, Back in February, I cured 2 full hind legs for hams using Pop's brine, and following his instructions on his thread here. I smoked them both after a month in the brine and the first one turned out awesome. I did 2 as it was my first time doing a ham and if it turned out was going to...

10 lbs of belly cut in half exactly 5 lbs a piece 5 tablespoons of MTQ per 5lb chunk a little bit of brown sugar in each 5.5 days in the fridge flipped daily Took out of fridge cut 1 of them in half to make sure it looked cured all the way through, it did. Cut and fried a test strip - was a...

I have been smoking food since I was about 14 years old when I used 2 tinfoil trays and tended a campfire to generate enough smoke and heat to get them done. I have since moved on to a proper smoker or 3 and enjoy, the planning, prepping, smoking, and most of all eating. I am however extremely...