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I cured a ham and loin using pop's brine, added some allspice, it turned out good. Wondering about recipes of adding different flavors/spices to pop's brine. Any recipes or tips will be appreciated.

For a bought sauce, Open Pit works for me, it doesn't taste good right out of the bottle, but it's pretty good when heated on meat or in a sauce pan....

Looks great! I'm gonna hafta make one of them chhar cooter/coochie boards....

I'm fairly confident in the recipe, just don't know if soaking will help due to it having been soaked in brine for 14 days.

Mo

Weighed everything in grams

I dry cured a couple pork bellies and they came out salty, I used 1.5% salt and 2% brown sugar and .25% cure #1, soaked it for one hour changing the water 3 times. So I decided to wet brine the next ones, the same recipe as the dry cure, weighed the meat and water, used the digging dog...

Hi, I'm Roger from Kentucky. I've been bbqing and smoking for a long time, but only have time to do a little at a time due to work taking me away from home. I'm still learning about it. I appreciate all you guys that have lots of experience sharing your knowledge with those of us that don't...

I'm planning to cure a picnic ham now because I won't have time later because of work. My question is after it's cured should I smoke it then freeze it or just freeze it after taking it out of the cure and smoke it when I'm ready to use it? TIA, Roger