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First attempt at Back Bacon complete
Hi Gents, I have 2 pork loins in a nitrite brine for back bacon. Decided to check the brine temp today as it is an older fridge, we've been having some warm weather and my fridge is in the garage. The brine temp was 47 F. The loins have been in the brine for 6 days and I'm not sure now what...- wellsy
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- Replies: 9
- Forum: General Discussion
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First Bear Ham
Hi everyone. I tried this on the curing forum but it looks like there is more action over here and I'm itching for some more feedback. (and I figured the photos out better). I'm new to the forum (and smoking) and looking forward to becoming a better smoker. I recently shot my first black bear...- wellsy
- Thread
- Replies: 7
- Forum: General Discussion
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First Attempt at Curing: Bear Ham
Hi everyone. I'm new to the forum (and smoking) and looking forward to becoming a better smoker. I recently shot my first black bear and was excited to try making a homemade ham. I researched ham curing and found some supplies at CTR refrigeration. I got an injector, brine bucket, and FS... -
New Albertan
Hi everyone, I'm 35, from Calgary Alberta, and enjoy hunting, fishing and cooking. A brief tour of the site has shown that there is a wealth of information here. I received a Char Griller Pro from my neighbour last summer when he had to move to Houston for work but it has sat untouched in...
