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  1. eggieroe

    Sugar Free Curing?

    It seems like all recipes for curing brines include some form of sugar.  I try to adhere to a low-carb, minimally processed diet, so I'd love to be able to cure things without it.  Is this a necessary ingredient for safety or is it merely for taste?
  2. eggieroe

    New in SC

    Hi! I'm Eggie (actually what people call me) and I'm in Upstate SC. We raise our own pigs, AGHs, so I'm learning to smoke & cure our own pork products. I've done one ham and a side of bacon in my Weber and we have a La Caja I want to try with an A-MAZE-N pellet tray. Excited to join your...
  3. eggieroe

    Moldy brine?

    I put four small hams in brine three weeks ago. (Will be three weeks this Sunday.) Meant to smoke them sooner, but the holidays got in the way. They have remained submerged, but there is now a fuzzy white mold growing on the surface of the water. Are they ruined? My brine solution was 2...
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