Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
My cured ham question
Thanks so much. I feel better about smoking it. I've read I need to wet cure 1 day for every 2 lbs. Is that wrong? -
My cured ham question
10 lb bone in. Cooled brine to 40 degrees before putting ham in plus I injected near bone and every 2 inches. Was in refridge at 40 degrees. Cured for 5 days. Took out last night, is in cold water till tonight. Then smoking this weekend. Heating up on Christmas -
My cured ham question
Ok, so I do have a question, or 2 or 3. lol. Anyway, I am curing a 10 lb ham, but I'm wondering if I've ruined it since I boiled the brine with the cure in it. I just brought it up to a boil which is 203 degrees at my altitude, then cooled it. There was nothing on the package that said to mix... -
Hi From Denver
Ok, so I do have a question, or 2 or 3. lol. Anyway, I am curing a 10 lb ham, but I'm wondering if I've ruined it since I boiled the brine with the cure in it. I just brought it up to a boil which is 203 degrees at my altitude, then cooled it. There was nothing on the package that said to mix... -
Finally did it!
Thanks Firestarter! Hoping to learn lots. Been using my smoker for a year now. -
Hi From Denver
Gayle from Denver, I have a Masterbuilt Propane smoker, works great for smoking brined trout! Yummy
