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Older, natural casings
Good morning, looked in the bottom of my fridge and found some natural casings, about 2 years old. Toss or safe to use? Hate to waste but don't want stomach issues. Thanks- Dotyville
- Thread
- Replies: 7
- Forum: Food Safety
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Brining a small, 3 lb pork shoulder roast for ham
Good morning! Since there is only two of us when choosing a cut for ham I go small. My first attempt worked out well. It was a slightly smaller picnic which I brined for 7 days and then smoked at 180 for an internal temp of 150. I'm now reading I over brined it. My question is this. Is...- Dotyville
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- brining ham pork shoulder
- Replies: 12
- Forum: Meat Selection and Processing
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Ham, better with time?
Wasn't sure where to post this. I brined and smoked a picnic shoulder roast about two months ago. It was fine, not outstanding, just fine. I froze a few packages of it sliced and a few days ago I used one of those packs. Wow! What a difference! It was truly a better tasting experience. Is this...- Dotyville
- Thread
- Replies: 6
- Forum: Blowing Smoke Around the Smoker.
