Recent content by hipchef

HI, Does anyone have a good Wet Cure mix idea that i can get a nice light salt/ brown sugar sweet taste to my Home smoked Hams. I bought a Brown sugar Cure mix from a local processor, I would like to make my own. I would also like to ship in some Pink Salt, does anyone have agood web site to...

Hey all, I smoked the Ham on Tuesday, this is what it looked like after it was smoked. I used Hickory at the start, Apple to smoke the rest of the way. This is my smoker set up http://www.brinkmann.net/images/product ... 21-S-l.jpg I use a cast iron skillet on the botton tray of the smoker...

Thanks you all for all the help on my first smoking adventure. I will be smoking the Ham on Monday and Tuesday using the Hickory/ Apple wood and maybe a finish with Cherry wood. I learn a good lesson, the difference between Grilling and smoking is, Grilling takes about 2 beers, Smoking takes...

I smoked the Pork Belly to 135 degrees low and slow. This is the pork belly sliced into bacon. I had to have a BLT after all that waiting. The bacon was not to salty with a nice smokey flavor and good taste................

I had to try out my new smoker today before I smoke a 19 lb ham next week. The Pork belly came out a gold color. I smoked the belly with Hickory and finished with Apple wood........

HI WD, good reasoning, I will try out you method next week when the curing is done. I have some Apple and Cherry wood on hand, what would preferred choice of wood..................Bll

I called the place I bought the Brown Sugar Cure mix, they gave me the wrong info on the cure mix, it's 1# per Gal of water. I knew the one cup didn't sound right, good thing I called them. Is there a faster way of cooking and smoking the Ham, or is low and slow the full proof method you have...

Thanks for the kind welcome. I bought some Brown Sugar cure from a local processor. THis is the cure mix they use for curing their Hams, Bacon and so on. The cure mix is a 1 cup of mix to 1 gal of water, I stuck the Ham many times with a long filet knife so it will help peneterate the bone and...

Hi All, I'm new to this site and wondered if any one cures and smokes their own Hams. We processed one of our pigs yesterday and I put one of the hams in a brown sugar cure this morning. Do any of you have any pointers for curing and smoking a fresh ham ???????? Thanks in...