View Single Post
Unread 12-08-2011, 11:44 PM   #4
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

You can see if a local butcher has pink salt - also called Instacure #1 or Prague Powder. There are many online resources as well - http://www.sausagemaker.com/, http://www.butcher-packer.com/, even Amazon.

You may also find it in specialty stores, but it's doubtful you'll find it in a grocery store.

You can use a fresh ham - comes from the hindquarter. I think in Phrasty's other ham thread he was using a butt as a tester for a new recipe rather than commit a whole ham to an experiment.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->