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Greetngs from The UK

norman

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This looks like a really friendly forum so here I am.

I have a Bradley electric smoker for both hot and cold smoking. I have been doing this for around 3 years. Apart from the normal things like pork, fish, sausages etc I smoke our own paprika, salt and garlic.

At present I am about to start the  wet brining of a whole leg of pork. I was very successful last year but seem to have forgotten exactly what I did. All I can remember is that I let it soak for around 3 weeks. Very happy to take any suggestions (polite of course)

Regards

Norman
 

bmudd14474

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Norman Welcome to SMF. Not sure how long to soak that pork. I norm just apply a rub and let it rest over night then smoke until it gets to 165 internal then foil and cook until 205.
 

mballi3011

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First off Welcome Normaqn to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

Welcome To Your New Addiction        
 

DanMcG

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Hey Norman, welcome to the SMF! Glad you joined

There's is a wealth of knowledge here, but being that your in the UK and you cure is sometimes different then ours here in the US I'd suggest you check out, http://forum.sausagemaking.org/index.php?sid=2df53cd376b4eacb525d545ef3984f43  for a good UK recipe. A wet brined leg is tough to do with out an injection, but it is doable.

Here's a link from a  sausagemaking.org member Wheels blog on how to do a safe immersion cure. It's very informative and should direct ya in the direction you're look to go.

Good Luck and let us know what ya do....And take a lot of Q-view... (pic's)

Dan
 

eman

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Welcome Norman,

Sounds like you are wanting to wet cure for a whole ham.

 You might try doing a search on the site and see what you come up with.
 

beer-b-q

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Welcome to SMF, Glad to have you with us.
 


This is the place to learn, lots of good info and helpful friendly Members.
 


For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE
 

meateater

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Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 

realtorterry

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Welcome friend. Can't help you on that leg but I'd sure like to see the size of that Bradley your stuffing it into?
 

smokingnd

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Welcome to the forum, and we would sure like to see some pictures of your product.
 

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