JONESY
is one Smokin' Farker
- Joined
- Apr 20, 2009
- Location
- Oakland...
Alright come on big boy, give us the general steps/ingredients and most of us will figure it from there. No secret recipes needed.
:shocked: :clap2:
That is seriously inspirational. I've been buying pepper rind hams and doing the double smoke thing with 'em. I will be doing this - soon! :hungry: (at least as soon as my family gets over the ham we've been eating for the past week :doh
Good lookin' eats right there! I've never brined anything except poultry before, maybe I'm missing out on something.
Alright come on big boy, give us the general steps/ingredients and most of us will figure it from there. No secret recipes needed.
Ok, you're starting with a raw, un-cured (green) ham, right?
first of all thanks for sharing your recipe. The question I have is, the recipe calls for 1.5oz of cure #1, is this by weight or measure? Also, I'm assuming that your cure #1 is the standard commercial mixture of salt and 6.25% sodium nitrite. The cure I bought calls for 1/4 tsp per pound, but I think that is for sausage and not a wet cure. Thanks
This may sound stupid....could you do the same thing with a butt?