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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-21-2013, 03:37 PM | #46 | |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Quote:
This will accomplish 2 things. 1) allow the cure/water to re-equalize as well as allow for any excess moisture to drain off 2)Pellicle formation, it will develop a kind of shiny/sticky coat which helps the smoke to stick.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-21-2013, 04:13 PM | #47 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Quote:
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03-21-2013, 04:38 PM | #48 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I am with you Samfsu. I just started a 13 pound ham today and I left the skin on so basically I have to inject it. But I want that crispy skin. It's just for the house and when it's ready I am gonna smoke it, slice it and store it. Not really concerned about having it for Easter.
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03-21-2013, 04:48 PM | #49 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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here's two i did. injected and cured for less than the suggested 1/2 day per pound.
http://www.bbq-brethren.com/forum/sh...d.php?t=130234
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03-23-2013, 03:07 PM | #50 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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What did you decide to do Just BS?
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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03-23-2013, 08:48 PM | #52 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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03-24-2013, 09:43 AM | #53 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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I decided not to rush things and will smoke it the week after Easter. I never seem to have a lack of friends when I fire up the smoker, so its all good.
I found Instacure #1 at a local spice shop. $8/pound. So for others out there like me that are looking.for pink salt at the last minute, there's another option for ya. As for the ham, I'm gonna do it whole without injecting. I'll start another thread next week for ya all to follow along. Thanks for all your help! |
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03-26-2013, 11:14 AM | #55 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Today's the Day!
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03-26-2013, 11:25 AM | #56 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Whichever way you go, I'm sure that it will turn out great. 1LB of pink salt will last a really long time. Now that you have it on hand you can start working on other cured and smoked meats, tasso ham, canadian bacon, buckboard bacon, bacon style bacon, skie's the limit!
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-26-2013, 01:29 PM | #57 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Does 8 Tablesppons of Instacure #1 sound like a lot to anybody else?
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03-26-2013, 01:34 PM | #58 |
is one Smokin' Farker
Join Date: 09-13-11
Location: Fort Smith, Ar.
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Wet brinning is easier and produces a nice product, and you wont have to worry about bone sour...! I have done this several times and as long as you have several days of drying before cooking you will be pleased with the outcome.
I'd suggest you inject..... I injected my last, 21* shank ham, I let it sit in the brine for 9 days @ 39 degres then dry rubbed with the Morton's sugar cure for 4 days @ 39 degrees and the center was still lighter pink than the outer sections....
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