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  1. brandon wiczen

    Post Smoke Brine

    Ok, so, unusual question. I'm working with an already smoked bone in pork loin. The end result is that I'm going to glaze and grill it. I want to impart some more flavor and moisture into it. Would you all recommend a wet brine or a dry one?
  2. brandon wiczen

    Corned Pork

    My latest experiment: Corned Pork. It tastes like bacon and apple pie. Neither of these are bad things. I also made some apple slaw in order to make "reubens" with it.
  3. brandon wiczen

    Dr. Pepper Ham

    So I finally got my things together and have started my Dr. Pepper Cured Ham. Unfortunately, I'm not using an actual leg join but rather a deboned pork shoulder. I used slightly over 1tbsp of DQ #1 and 1 2 Liter of Dr. Pepper. Once I bring home a Cambro container from work, I should have it...
  4. brandon wiczen

    First Time Home Curing Ham

    So I'm looking into curing my own ham for Christmas dinner this year. I've done a good bit of homework and have the basics down. One of my major questions is this: are there any substances I might add to the curing brine that might not react well with the Insta-Cure? I'm really wanting to add...
  5. brandon wiczen

    Hello

    Hi, New to both the site and trying to cure my own meat. Just wanted to be friendly and say hello.
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