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  1. frankljs

    Canadian Bacon from tender loins

    Can you post a link to bears instructions please?
  2. frankljs

    Pops6927's Wet Curing Brine

    So after pulling hams at 2.5 weeks and bacon at 2. Cold smoking for 16 hours. The Hams were the best! The bacon needed to soak a day in water to get the saltines reduced to my liking. But everything turned out great! I forgot to get a Bacon pic
  3. frankljs

    Pops6927's Wet Curing Brine

    BURN!
  4. frankljs

    Pops6927's Wet Curing Brine

    I bet I have about 75lbs of meat between three buckets. Thus the reasoning for Pops brine. Tried to keep it simple. Thanks
  5. frankljs

    Pops6927's Wet Curing Brine

    I think i used one of your equilibrium brines the first time I did a ham over a year ago. Haha,I forgot to inject and it didn’t cure all the way through. The rest was good though. I will add this to my notes too. Ty sir! I didn’t want to think too hard this go around so I used pops Brine. If...
  6. frankljs

    Pops6927's Wet Curing Brine

    Needle with two side ports in the ham meat and around bone. Thanks
  7. frankljs

    Pops6927's Wet Curing Brine

    I have made about 6 bellies with dry cure recipes and have been successful with them. Im no expert for sure, but I know what too salty is. They werent innedible, just gave you a pucker and thirst for water. Haha
  8. frankljs

    Pops6927's Wet Curing Brine

    Bacon, loin piece and one slice of Ham all fry tested. They were rinsed well. Thanks
  9. frankljs

    Pops6927's Wet Curing Brine

    Since I injected and used the higher amount of salt, i just might remove at 2-3 weeks
  10. frankljs

    Pops6927's Wet Curing Brine

    I appreciate the input. Very helpful.
  11. frankljs

    Pops6927's Wet Curing Brine

    I will try 1/3 to 1/2 next time. Thanks
  12. frankljs

    Pops6927's Wet Curing Brine

    I see. I still used 1 cup reg suger and half cup brown with 1 cup salt. I think reducing the salt next time should suffice. Opinions on removing hams after 2 weeks?
  13. frankljs

    Pops6927's Wet Curing Brine

    Just checked mortans , the pickling salt is a 1/1 ratio to table salt. Now im more confused as to why its too salty.
  14. frankljs

    Pops6927's Wet Curing Brine

    I just tried pops brine with ham bacon and loin for the first time two weeks ago. The changes I made was reduced the brown suger by half, only because I didn’t have more and used 1 cup mortons pickling salt (reg salt just different grain structures; it disolves easily). Pulled them out after 2...
  15. frankljs

    Take a lesson from me..

    Yeah, I drilled some screw holes into the side of one of my fridge for a lock hasp, and so happened to find a freon line the size of a shoe string. wasted that fridge...
  16. frankljs

    HAM from fresh picnics.. update 10/21 ... MONEY ..

    Here's another pic of some slices. The marbling adds soo much flavor with these shoulder hams.
  17. IMG_0759.JPG

    IMG_0759.JPG

    • frankljs
    • Media item
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    • Album: HAM from fresh picnics.. update 10/21 ... MONEY ..
  18. frankljs

    HAM from fresh picnics.. update 10/21 ... MONEY ..

    I just finished using this recipe on a smaller shoulder, came out great. I cold smoked it for 12 hours in the mbes using the amazn p. s., applewood pellets, and got internal temp to 150 in the oven. It was soo good. Excellent, easy recipe! Thanks dave
  19. HAM from fresh picnics.. update 10/21 ... MONEY ..

    HAM from fresh picnics.. update 10/21 ... MONEY ..

    • frankljs
    • Album
    • Comments: 0
  20. image.jpg

    image.jpg

    • frankljs
    • Media item
    • Comments: 0
    • Album: HAM from fresh picnics.. update 10/21 ... MONEY ..
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