Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Smoking fresh cured ham.
I'm curing a fresh ham for xmas and plan on doing a 10 day wet brine. If I get the ham in the brine today the 10 days will be up on the 21st but I don't want to smoke it until that Friday or Sat. which would mean keeping the cured but still uncooked ham in the fridge for two to three days after... -
Need Help WIth Trimmed Brisket.
Have a friend who raises beef cattle and I had him save me the brisket from a beef he sold and had butchered for a family member. He knew nothing about briskets so I told him to tell the butcher I wanted the whole brisket. When I picked it up from him today it was in to pieces so I knew they had...
