beginner mistakes

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  1. C

    Ham Curing Mistake

    I'm just pulling four hams I had curing and am second-guessing what I did and if I have to throw it all out. I had my butcher split the hind legs of a pig into four hams so 9 to 10 lb each (bone-in) and about four inches thick. I did a brine which was about two gallons and 2 cups salt, 2 cups...
  2. B

    First time making Summer!

    I just made summer sausage with venison and pork fat. I measured out 10 lbs of ground meat and added my cure/seasonings. I realized as I was putting them on the smoker that I was 1.5 lbs of on my measurement. I went ahead and smoked them for 5.5 hrs to an internal tempt of 160 degrees...