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Friends, Back in February, I cured 2 full hind legs for hams using Pop's brine, and following his instructions on his thread here. I smoked them both after a month in the brine and the first one turned out awesome. I did 2 as it was my first time doing a ham and if it turned out was going to...

Smoked the dried beef all day following Pop's brine recipe but your smoking times and temps. It is still really moist after 12 hours of smoke and hitting an internal temp of 165. I have put it back on at 160 and will run it for awhile but I am not sure what else to do any help would be...

So, I just rinsed off one of the pieces to try and get some of the smoke off (I am beginning to think that I had dirty smoke and read that doing so can help) fried 1 slice up and tastes excellent albeit a little salty. Laftpig: your points above are well taken I will be a little more patient...

Please correct me, but I have read several places that it was a 1/4" a day which means that 1/4 top and 1/4 bottom I needed 4 days for the cure to hit the middle. When I put it in I measured it and it was just under 2 inches at the thickest, smoking it seemed to cause it to contract a little...

10 lbs of belly cut in half exactly 5 lbs a piece 5 tablespoons of MTQ per 5lb chunk a little bit of brown sugar in each 5.5 days in the fridge flipped daily Took out of fridge cut 1 of them in half to make sure it looked cured all the way through, it did. Cut and fried a test strip - was a...

I have been smoking food since I was about 14 years old when I used 2 tinfoil trays and tended a campfire to generate enough smoke and heat to get them done. I have since moved on to a proper smoker or 3 and enjoy, the planning, prepping, smoking, and most of all eating. I am however extremely...