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  1. debbied1102

    Fresh Pork Steak (from the leg)

    Chopsaw, yes, that is the same as the cut of meat I have to work with. I was too tired to take a picture of mine and upload it. SonnyE, that link is exactly what I was hoping to get. I will brine the steaks in pop’s brine. Sounds like 4 - 7 days should be long enough for 1” thickness...
  2. debbied1102

    Fresh Pork Steak (from the leg)

    that is just a picture off the internet.....mine isn't cured
  3. debbied1102

    Fresh Pork Steak (from the leg)

    that is just a picture off the internet.....mine isn't cured.
  4. debbied1102

    Fresh Pork Steak (from the leg)

    This is what I am asking about.
  5. debbied1102

    Picture

  6. debbied1102

    Fresh Pork Steak (from the leg)

    I need some help. We just finished butchering several pigs today. I asked for a couple of steaks from the legs to make ham steak. But I ended up with about 12 of them. More than I was expecting. I was going to experiment with a couple to cure and smoke like a ham. But with this...
  7. debbied1102

    New from mid-Missouri

    Hi all, I’ve been lurking off and on for a few years. I have used a “no name” wood burning offset smoker in the past. Got a MES 30 Gen 2.5 for Christmas this year J I’ve ordered the AMNPS, so should get it in a couple of days. I keep coming back to look up questions I have...and...
  8. debbied1102

    Making too much "ham"

    Oh, that hurts.  At least I figured it out before we  had eaten it.  That makes me wonder how many people think Morton's Sugar Cure Smoked is just an extra flavoring and have used it without knowing that it is not meant to be used like regular Sugar cure.  Thanks, Dave
  9. debbied1102

    Making too much "ham"

    After more research, found out this cure is intended for dry, aged curing.  As in months of hanging.  We assumed this sugar cure was the same as the  plain Mortin's Sugar Cure and it's not.  We had planned on curing for 3 - 4 weeks and then smoking and freezing.  Is that still possible?  Or...
  10. debbied1102

    Making too much "ham"

    Hi, I need some experts cause I’m in over my head. A neighbor had an extra pig to butcher and we went in on it. A first time for us. We also butchered it ourselves. When I said I wanted ribs, chops, hams, etc., they brought it in and we started packaging it. I ended up with 60 lbs in pieces...
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