I tried Phrasty's recipe for curing ham
4 4 lb hams in the brine
after 3 days
after a short fresh water soak and dry, on to smoke with apple and cherry.
pulled the small one off at 160*
the other 3
My refrigerator may be too cold because the center did not get cured :mad:
They still made good sammies.
Next time I'll leave then in the brine longer and measure the temp after a couple of days.
Thanks for looking.
Looks great, nice job!
I wouldn't be afraid to inject, especially if you have a bone in ham....Still look good!
The amount of cure used is in relation to the amount of meat being cured. The time in cure is directly related to the thickness of the meat, so if they are stacked on top of each other touching that will take longer to cure. I inject my meats just to insure consistency in the meat curing process.
We have all, at some point, in the first few tries in curing have miscalculated our times, but we learn as we move forward.
Good luck on your next attempt..
Those look really good!
Looking good, Still on my "to try" list!
/\/\+1.Thick pieces of meat need to be injected.:clap2:
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