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Making our own cure...
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- Thread
- Replies: 6
- Forum: Food Safety
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Semi-Commercial Smokehouse Plans
Hey Guys.... So we are up here in the northern mountains of Thailand…. And want to build a semi-commercial smoker. I have searched around the internet for some building plans and think we are homing in on this design. http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-masonry-5695 It...- stewstrum
- Thread
- Replies: 2
- Forum: Smoke Houses
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"Basic Cure" for whole bone-In ham....
Could one of you guys just confirm that this basic “Cure Recipe” is acceptable and to make sure I am not screwing up here? Ham 1 Ea. 5.5 Kilo (12 Pound) Whole Bone-In - Skinless…. Brine 1 gallon water, 2 cups brown sugar, 1 ½ cups salt, 8 Tsp Sure Cure (Pink salt 6.25 %) Bring brine to a... -
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Average suggested temperature – smoking times…. “Whole Bone In Ham”
What is the cooking/smoking time for a whole bone in ham per pound/kilo or (Approximate size 7 Kilo) with these assumptions? We have pre-heated the smoker… The ham is up to room temp… We don’t open the door every 15 minutes to check and see if it is done… We maintain a consistent temperature in... -
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Hello from South East Asia....
Greetings and salutations from the “Golden Triangle” here in northern Thailand. Long story short, The Ex got everything in the split… I took an early retirement because of my health… Did not have enough cash to buy a new house and move to Scottsdale or Florida… So here I am in South East Asia...
