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Yeah I am thinking it might be time for a new one down there. Been wanting to get a new fridge for the kitchen. This gives me a reason to get off my but and go shopping. Lucky for me my buddy at Krogers said he had a few Cooks whole hams and is going to drop one off to me. I can put a some...

I tested a few things in the fridge and its all at around 45. And it was not just the slime but the smell. its hard to explain. Like death mixed with how Rumpkie smells out here when it rains. I am thinking I will be safer to chock it up as a learning exp and try again after the new year.

Well it failed. I took it out this morning and it had a bad slime all over it and a bad smell. Feeling a bit down but I am not going to quit. I'll just double smoke a ham this year and give it another try in a few months. I refuse to let this thing beat me. I will make my own ham one day.

"Plus you get to eat it." Sold! I am so excited with how this is turning out. Ill take more pics of it than do my cat.... I mean car I don't have no darn cat.... I know its probably not that big a deal to most but I am kind of proud of myself. I took a giant cut of pork and turned it into a ham. :)

Took the hock out today and did a fry test on it. OMG it was insane how good it taste. and it had the right color. We where going to use the hock to make a pot of beans but ended up digging all the meat out and frying it up for breakfast for me and my parents. It was salty but not at all too...

Thank you for the tip. I was reading that it was a good idea to soak the ham in clean water for 24 hours but did not know why. This makes a lot of sense. I will post again when its done with some pics to let you all know how it turns out.

Yeah my plan was to bring it to about 130-140ish in a light cherry smoke then bring it in to the oven to slowly glaze and finish it. I am working on a glaze using a great pineapple habanero jam that a friend makes.

Thank you all for the help. I might just be psyching myself out a little lol I am not good at waiting. I think its going to be cool to have everyone sit down for Christmas dinner and be able to say "I made that." Everyone else has something that they make and bring each year. We always just buy...

Lol then its good that I forgot to boil the brine. I weighed the syringe and then again with the brine and came out with a bit over 10 grams at 10.8. I went ahead and injected the ham again as you spelled out here. One question. I have a total of 10 days that this ham can cure before I am going...

The directions only stated to mix one pound of cure to one gallon of water. I mixed up 3 gallons with 3 pounds of the mix. 2 gallons was not covering the meat. I got the idea to inject it from what the sight said when I bought it. Said something about stitch pumping. I injected a little over a...

I thought I would make a ham for the family Christmas party this year and looked up a guide. looked over it about 20 times bought a premixed cure https://www.sausagemaker.com/Honey-Ham-Cure-2-lbs-p/11-1113.htm. Added a few things of my own to it and started a ham curing. Now after reading threw...