Hello from North Carolina!

[rmshowalter]

Hey y'all! My name is Ryan and I'm new to posting here even though I've been gleaning the forums for information for several years now.

I cook on a couple of Pit Barrels, a Weber Kettle, and a block pit for whole hog.

I finally joined because I need some wisdom about wet brining fresh hams -- heading to make that post now.

Looking forward to learning from the community here!

 

[DRKsmoking]

Welcome Ryan to the site , From Nova Scotia

Lots of nice and helpful folks here to give a hand with any questions you might have.
Just ask and someone will be by to help or at least point you in the right direction.

David

 

[Redicans]

Welcome from Hawaii! Saw your post about your hams, sorry I am no help there but I'm sure someone will come along with great info for you.

 

[normanaj]

Hello from RI.

 

[JIMSMOKES]

Welcome from upstate SC

 

[DougE]

Welcome from Kentucky!

~5 days from Picnic to Ham....

I use non enhanced picnics... enhanced is OK but I cut the ingredients in half (1/2), to accommodate all the stuff processors add... Gently heat 10% the weight of the picnic, of Low Salt Vegetable stock, to about 100F.... 9# picnic ~400 grams of stock.... Once warm, ADD IN ORDER and...

www.smokingmeatforums.com

 

[sandyut]

Welcome to SMF from Colorado

 

[Brokenhandle]

Welcome from Iowa!

Ryan

 

[JLinza]

Welcome from Colorado

 

[SmokingUPnorth]

Welcome. What part of NC?

 

[rjob]

Welcome from Epworth NC

 

[LanceR]

Welcome from Pinnacle, North Carolina.

 

[Gonna Smoke]

Welcome from your next door neighbor...

 

[Newglide]

Welcome from the Piedmont NC. You came to the right place for advice on hams

 

[rmshowalter]

We’re in Davie county — good to hear from everybody, and especially my fellow North Carolinians!

I got good advice on the hams — injected the larger one last night and put it back in the fridge. The brine bag on the smaller one broke in the container (bottom drawer of the fridge) and a lot of the meat was exposed, so I had to throw that one out unfortunately.

 

[LanceR]

One technique for wet curing is to submerge the product in a container of brine and keep it submerged with a bag of brine. That way if the bag breaks it will maintain the strength of the brine.

 

[Astralogics]

Hi, welcome in from Hawaii! Lots of great knowledge here.

 

[fxsales1959]

Hey y'all! My name is Ryan and I'm new to posting here even though I've been gleaning the forums for information for several years now.

I cook on a couple of Pit Barrels, a Weber Kettle, and a block pit for whole hog.

I finally joined because I need some wisdom about wet brining fresh hams -- heading to make that post now.

Looking forward to learning from the community here

Welcome from SE Florida. love Y'alls eastern sauce,

 

[Ishi]

Welcome from Iowa!

 

[millerbuilds]

Ryan, Welcome to SMF from North Texas!

- Jason