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  1. wrangler3878

    TOO MUCH INFORMATION!!

    Thanks Dave, I will follow the curing times listed in that recipe and see how it turns out.  Just wasn't sure if the cure can make it too salty or not.
  2. wrangler3878

    TOO MUCH INFORMATION!!

    Is there any VISUAL cues you guys use to determine if it needs more or less time curing?  i.e.-pinkness of the meat?
  3. wrangler3878

    TOO MUCH INFORMATION!!

    So your repetitious reply leads me to believe there should be NO difference in curing time relative to the amount of cure I used as oposed to what "Pop" called for?
  4. wrangler3878

    TOO MUCH INFORMATION!!

    No problem Dave, I just wasn't sure that my recipe would be the same as "Pop's" recipe in that I used a whole lot more cure than he calls for, just being a worry wart I guess!?! So 10-14 days for the bacons and a 3-4 weeks for the hams?  The hams are pretty small, like I'm talking 4-5 lbs max...
  5. wrangler3878

    TOO MUCH INFORMATION!!

    So you think 3 days for the bacons and 5 for the hams will be ok?  Also we have to go to a wedding this weekend, would it do any harm to leave the bacon in the brine for 5daysand the hams for 6?  I was told they will reach an "equilibrium" where they won't soak up anymore salt, sugar or brine? ...
  6. wrangler3878

    TOO MUCH INFORMATION!!

    We noticed that the first hams we tried last year were REALLY pungent and almost a little "bitter", we froze them all right after smoking but they seemed to get better the longer they had been in the freezer. So you guys really think I should stick to a lower temp for longer, and vary the...
  7. wrangler3878

    TOO MUCH INFORMATION!!

    Ok, well I was hoping to get a response before I went out to the shop tonight to add water and stir the meat, its a frigid -28 Celsius out tonight!!  I'll go out and add some water to each brine to dilute it, I didn't inject the bacons if it makes any difference (not even sure if anyone DOES...
  8. wrangler3878

    TOO MUCH INFORMATION!!

    No worries Dave, I'm just glad you were getting the same conversion as I am, was starting to question my sanity!!!  Or maybe there was some secret club of the royal meat smokers that had there own conversions!! I should clarify that I only want to make the hams pink, smoke them to get some...
  9. wrangler3878

    TOO MUCH INFORMATION!!

    Thanks Dave, I'm still not following you on the 5.3 oz = 1/3 of a cup, I googled a BUNCH of sites and keep getting just under 3 oz...
  10. wrangler3878

    TOO MUCH INFORMATION!!

    Thanks for the advice folks... DaveOmak - the hams are netted, no bones, but I did inject the hell out of them... Whats got me concerned is that I used 1/3 of a cup and that recipe only call for 1 tbsp of pink salt (which I assume is the same as prague powder cept mines not pink, it's white)...
  11. wrangler3878

    TOO MUCH INFORMATION!!

    Butchered a pig this weekend, while researching wet brine recipes there seems to be everything from nuts to bolts for info, but unfortunately a LOT of discrepancies!!  Apparently I can't even trust my local butcher, he told me a gallon of water equals 10 lbs, HUH?? I went to scool once upon a...
  12. wrangler3878

    Newby smoker from Alberta...

    Hi there my name's Curt, a buddy down the road recommended coming on here as a resource (and probably so I stop harassing HIM with all my questions about smoking!!)  I just picked up a Cajun Injector electric smoker on sale at Cabela's, which will be quite a step up from my "seasonal" Big Chief...
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