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  1. I

    Spices and flavors for Canadian bacon/ham

    I cured a ham and loin using pop's brine, added some allspice, it turned out good. Wondering about recipes of adding different flavors/spices to pop's brine. Any recipes or tips will be appreciated.
  2. I

    Soak brined belly?

    I dry cured a couple pork bellies and they came out salty, I used 1.5% salt and 2% brown sugar and .25% cure #1, soaked it for one hour changing the water 3 times. So I decided to wet brine the next ones, the same recipe as the dry cure, weighed the meat and water, used the digging dog...
  3. I

    Hello all

    Hi, I'm Roger from Kentucky. I've been bbqing and smoking for a long time, but only have time to do a little at a time due to work taking me away from home. I'm still learning about it. I appreciate all you guys that have lots of experience sharing your knowledge with those of us that don't...
  4. I

    Picnic ham for later

    I'm planning to cure a picnic ham now because I won't have time later because of work. My question is after it's cured should I smoke it then freeze it or just freeze it after taking it out of the cure and smoke it when I'm ready to use it? TIA, Roger
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