Greetngs from The UK

Discussion in 'Roll Call' started by norman, Nov 17, 2010.

  1. norman

    norman Newbie

    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
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    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.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    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        
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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.
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    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
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
     
  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    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?
     
  9. smokingnd

    smokingnd Smoke Blower

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

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