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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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12-29-2012, 08:07 PM | #1 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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Ham try
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* sliced the other 3 My refrigerator may be too cold because the center did not get cured 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.
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12-29-2012, 08:19 PM | #2 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Looks great, nice job!
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12-29-2012, 08:51 PM | #3 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I wouldn't be afraid to inject, especially if you have a bone in ham....Still look good!
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12-29-2012, 11:00 PM | #4 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Looks great.....
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.. |
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12-30-2012, 07:29 AM | #5 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Those look really good!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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12-30-2012, 09:29 AM | #6 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looking good, Still on my "to try" list!
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12-30-2012, 09:43 AM | #7 | |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Quote:
/\/\+1.Thick pieces of meat need to be injected.
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