- Nov 3, 2022
- 2
- 0
Can you guide me on curing ham and bacon? I am a complete newbie!
I'm reading that the frozen ham and bacon cuts we have from last year's pig can be thawed and salted, then frozen again if desired. Plus our pigs will be butchered in December so we'll have that meat to cure!
We do not have a smooker but do have a propane grill.
We use pink Himalayan salt in our every day life. Is that a good salt to use for curing?
Thanks yall!
I'm reading that the frozen ham and bacon cuts we have from last year's pig can be thawed and salted, then frozen again if desired. Plus our pigs will be butchered in December so we'll have that meat to cure!
We do not have a smooker but do have a propane grill.
We use pink Himalayan salt in our every day life. Is that a good salt to use for curing?
Thanks yall!