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Pineywoods Yes that is the thread. Thanks for posting the link , I. Couldn't find it.

Ok great thanks very much I will check it out. It was a great read.

Hi everyone ! When I first came to this great site I read a thread about curing a whole bone in ham. It was a good read and I used the procedure and it was great. I remember that the poster wrote that his father I believe had a business involving curing hams. Like it was a generational family...

Ok great advice. I'll give myself a good hour or so to make sure its prepared in time. I rather keep it warm for a bit that tell people it needs another hour or so. Thanks again everyone !

Gmc2003 I'm afraid I don't understand . Recover from what ? Thanks

Hi gents So next week I have to smoke 4 raw hams each about 4 lbs . I usually do one piece at about 240 degrees and get it to 160 degrees internal in about 2.5 - 3 hrs if memory serves me right. So stupid question if the day is if I do multiple pcs. At the same time will it increase the time...

Hello everyone Well I guess this one is a bit of a different way to do a cottage roll for me anyway. I started to brine some shoulder butts a while ago. Lost track of time a bit and I guess it was a month. About two weeks more than my normal brine time. Brine is a basic pops brine with...

I'm going with JJs scenario and just use chips ! Thanks

I've got a amaze I'm just doing the initial break in thing . After this I will use amaze probably exclusively

Hi OK I've gotta ask. In the instructions for the masterbuilt it says chips only no pellets or chunks. Chunks I understand but why no pellets ? What about crushing the pellets up a bit.? Just curious Thanks

Dang it the picture didn't come through ! Lol

Atomic smoke Good call in the tax ...Yes probably not....Yet. They only tax 2 things in Ontario... Everything you want and everything you need. Yes I do slaughter for myself and the odd time for a neighbor. I'm killing a heifer for a neighbor here in the next lil while. I kill cut and wrap...

Here is the bellies . I still have four more slabs. Called the farmer the other day says $.86 a lb right now and that's slaughtered with federal inspection. So if he puts tax on probably still a $1.00 lb I doubt I can raise them for that.

Yes bacon is the end game for the bellies. The instructions I had read a few days before said to rinse and Pat dry before I applied the cure . I just missed that one step. I bought a hog already slaughtered and split in half for $1.00 lb. ( That's Canadian dollar ) ! I'm a butcher by trade so...

So I had some awesome bellies in the freezer and decided to take a wack at dry curing but I sort of missed a step and now I'm wondering if it will be OK. I skinned the bellies and applied the dry cure rub. The part I missed was the "run cold water over them and Pat them dry " Is this a game...

Well I left the other cottage rolls in the brine for a extra week. We had one for dinner tonight. No grey in it. I should have taken a photo before the feeding frenzy , but here is the left overs ! Not bad for $2.00 a lb and that's Canadian dollar ! Lol Anyway a very basic brine just like...

Hi Daveomak Great info. Thanks I did inject but maybe not enough spots.

Hi Yup once cooked , I know Brining is out. I left a couple in the brine after I pulled and ate mmmmmm ! The first one. I'll pull the others today and see what happens. Thanks

So more time in the brine will turn the grey back to normal flesh colour ? My assumption was the brine never made it in initially so it went grey. Interesting

Hello So I bought some pork shoulder butts and put them in a brine for 7 days. I injected them a bit in the deepest areas. Brine is 1 cup dark brown sugar 1 cup of kosher salt 1 tbsp of BSA cure #64 (same as cure #1 I believe) per gallon and spices. There is some greyish areas inside after...