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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2013, 10:31 AM   #16
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This is kind of what I was thinking, but ya got me worried that I dont have enough time between now and Easter (pick up from the butcher Weds morning).

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You definitely need one day per 2 LBS of meat. If you dont have it, you can try cutting into the shank and butt portion as one of the other brethren suggested. If you start by tomorrow, you should be ok. Again all depends on the size, cut the pieces down so the cure can penetrate quicker and inject. It will be the best ham you have ever had!
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Unread 03-20-2013, 12:32 PM   #17
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Default Re: Curing a ham

I'm heading to the butcher now to pick up the pig. Need to find a big enough food grade container and the spices for the cure/brine. Plan to have that sucker soaking this evening. To inject or not to inject....that is tbe question.
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Unread 03-20-2013, 12:42 PM   #18
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I'm heading to the butcher now to pick up the pig. Need to find a big enough food grade container and the spices for the cure/brine. Plan to have that sucker soaking this evening. To inject or not to inject....that is tbe question.
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A new 5 gallon bucket from HD works just fine.
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Unread 03-20-2013, 01:50 PM   #19
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For storage i typically get a food grade bucket from a local bbq store (they get their sauce in it). wash it out and then use it for brining everything. They are free and can be used for just about anything. I just called my store to get two for dog food storage (new puppy as of this weekend lol). Ive not used the HD buckets not because there is anything wrong with them but more so because the wife would freak cause i couldnt prove they are food safe. here is some info on TVWB site:
http://www.virtualweberbullet.com/plastics.html
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Unread 03-20-2013, 03:29 PM   #20
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Default Re: Curing a ham

Having trouble finding Instacure #1 (pink salt). Grrr

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Unread 03-20-2013, 03:35 PM   #21
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Having trouble finding Instacure #1 (pink salt). Grrr

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You an order it on Amazon



I've also had luck before at a local butcher shop which cures their own meats. You could also call the butcher who's carving the hog and seeing if they have any.
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Unread 03-20-2013, 03:37 PM   #22
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you can sub out TQ but you will also have to remove some of the salt (if using my recipe). Try calling a butcher shop that makes their own sausage or whole foods or a restaurant supply place.
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Unread 03-20-2013, 04:01 PM   #23
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It's also not totally required if you can't find it. You won't get that nice pink color but flavor shouldn't be affected. At least this is what I was told by my butcher.
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Unread 03-20-2013, 05:41 PM   #24
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Default Re: Curing a ham

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It's also not totally required if you can't find it. You won't get that nice pink color but flavor shouldn't be affected. At least this is what I was told by my butcher.
All my butcher had was TQ and it was expensive. I didn't think it would be this hard to find. O want that ponk color, but now I can't even find TQ (butcher is an hour away).

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Unread 03-20-2013, 05:58 PM   #25
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If u have a target or walmart close by they should have TQ.
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Unread 03-20-2013, 06:25 PM   #26
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Default Re: Curing a ham

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If u have a target or walmart close by they should have TQ.
Now you tell me, I drove to Bass Pro Shop about a half an hour away... and no luck. :banghead:

I guess I'll stop at Target on my way home. Doh!

I did get a new pair of sun glasses.:p

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Unread 03-20-2013, 06:29 PM   #27
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Sunglasses wont help u cure the ham but sure might help u look cool ;)
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Unread 03-20-2013, 06:55 PM   #28
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Default Re: Curing a ham

I must be looking in the wrong places. I'm at Target, , in the spices isle, by the salts (iodized, kosher & pickling) but no "curing salt"...not even TQ

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Unread 03-20-2013, 06:58 PM   #29
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That is where it should be. Got a walmart?
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Unread 03-20-2013, 07:03 PM   #30
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Here is another idea. If you have amazon prime, buy this tonight and u will have it by Friday.


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