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M
Bad City Ham?
I am new here but I would like to add, Youtube is a source of information also. I searched wet curing a Holiday ham and wet curing a green ham. Overall I found it somewhat confusing but I had gained some knowledge then I came here for more personal guidance but I eneded up with a good ham. Our... -
M
Curing help please.
Here is is a follow up and thank you all for the help. I ended up going an extra day on the brine and when finished brining I soaked it in clean cool water for 4 hours. I do not know why the skin did not look as good or cook like the first ham I did, that's a mystery. I brined it in pickling... -
M
Curing help please.
Can I ask what do you mean by equalize? Is this because I have way to much salt and cure? -
M
Curing help please.
Then recipe I used suggested, if injected with brine 1 day per 2#. Do you think I should brine it longer and with the brine being hot will it still be safe? I have no idea what over brined meat will look like or taste. -
M
Curing help please.
According to your Numbers yes, I have a hot brine and I assume safe? Even looking through this form people will suggest a range of days to cure a ham with a range of weights, it seems really hard to nail it down to hard numbers/weights I guess keeps notes and keep trying till you find what... -
M
Soon to be ham
I shop there too their prices on meat aren't to bad, I'm north of you I live in Troy. -
M
Curing help please.
Several years ago I wet cured a 15# ham that turned out wonderful but unfortunately I lost my notes. Now I am curing another ham for the holidays and would like someone to look over the recipe that I used. 11# Picnic Roast with skin on one side 1 gallon plus 1 cup or 4000 g, Water 1.5 cups... -
M
Ham Curring Question?
Any updates? I am also curing a small 10# ham for Christmas. -
M
New here and new to curing
I am from Missouri and have been searching the internet about curing a fresh ham. Several years ago I bought a fresh ham and wet brined it, unfortunately I have lost my notes. So I will be searching around looking for brining instructions here. When using Prague powder #1 it sure becomes confusing.
