cure
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Questions on my first Bacon Cure/Smoke
Making bacon for the first time and would appreciate a quick check in on procedure and on the temperature of the curing environment. I purchased a 4 lb. pork belly and used the recipe from https://barbecuebible.com/recipe/made-scratch-bacon/ Though I did add some (2tbs) maple syrup to the mix... -
First pastrami cure
This is my first post outside of the roll call so hopefully this is in the right place if not maybe someone can nudge me in the right direction. Just started curing my first beef brisket to make some pastrami, brisket is 2.5kg/5.5 lb and I cheated a little by buying ready made cure/rub. It’s now...- jackson5
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- cure pastrami
- Replies: 10
- Forum: For New Members
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Smoking a Turkey Breast - Cure or No Cure?
Hi Guys, I am planning to smoke a couple of whole turkey breasts for Thanksgiving. I have always brined my turkeys with brown sugar/salt/apple juice or cider brine and then just cooked in the oven. They always turn out moist and delicious. Now I want to smoke a turkey and am hearing that... -
Fresh Pork Leg To Easter Ham II
This is the second time I've done a hind leg of pork into a cured and smoked ham for Easter! (The first: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham) After picking up a bottom round beef roast for corned beef and pastrami, I also ordered, well in advance, a fresh ham... -
Easter ham?
I want to make a Easter ham this year and as usual I wait until the last minute for it. So I got a bone-in port butt. Its 7.38 lb. I will be using pops brine which says 10-14 days for a butt ham. So I have to figure out how to de - bone and tie this thing up, then get her in the brine by... -
From Hog Leg to Easter Ham!
It's time to do a ham for Easter! My dad was famous for his Fassett's Hams; this year I have the means to try and recreate these for my family, what with the smoker and the right equipment. I ordered a hog leg from my meat manager friend David Morgan at Green Oaks Albertson's in Fort Worth...
