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Welcome aboard! Glad you joined the group. Good luck with your bacon and hams...lots of help here when you need it, just ask and someone will have the answer.
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything. [/h1][h1] [/h1][h1]Gary[/h1]
Awesome!!! Welcome
You will find plenty of friendly folks with great advice on this forum. Lt the search bar at the top of the page be your new friend. There are over 1 million post on this forum. And that a lot of powerful knowledge right at your finger tips. Or just ask! If you have not checked it out already, Give Jeff's 5 day ecourse a try. It is free and full of great information to make you an even better smoker.
Again Welcome post a pic of your smoker in the smoker guid area!
Brian
Email or pm pops about his brine. he will be your best answer. I'm thinking that if it does not smell bad that you have got a amount of collagen that made it thick.
Noticed today the ham brine was super thick and now its started to smell like its fermenting.
The bacon we set up is ok but we lined the bucket with a plastic turkey bag and now the bag is growing green mold above the bacon. Think I will smoke the bacon and save the 20 lbs of meat.
My last rub was only in for 7 days so I would assume the brine has penetrated in 14 days.