Bob Correll
R.I.P. 3/31/2022
I have a 28 lb. bone in green ham.
It was frozen from last year, until I started the thaw last Friday.
I also have notes from some smoking site where the guy injects Tender Quick pickle, wet brines for 3 days, and then smoke cooks until 160 near the bone.
Claims it turns out great.
His brine is 1 cup K salt per gallon of water, and add brown sugar, or honey, or even Dr Pepper soda.
It's been several years since I've cured a ham.
Always pumped and dry cured for a week or so, can't remember.
Planned for Easter Sunday.
I'm sure that I'll be a hero or a chump!
Any thoughts on this quick method?
<span class="ev_code_RED">edit:</span>
I'm going for it!
Here's the beast:
It was frozen from last year, until I started the thaw last Friday.
I also have notes from some smoking site where the guy injects Tender Quick pickle, wet brines for 3 days, and then smoke cooks until 160 near the bone.
Claims it turns out great.
His brine is 1 cup K salt per gallon of water, and add brown sugar, or honey, or even Dr Pepper soda.
It's been several years since I've cured a ham.
Always pumped and dry cured for a week or so, can't remember.
Planned for Easter Sunday.
I'm sure that I'll be a hero or a chump!
Any thoughts on this quick method?
<span class="ev_code_RED">edit:</span>
I'm going for it!
Here's the beast: