First ever Ham
Posted: Tue Jan 31, 2017 6:34 pm
So my first Ham, quite pleased with it, i smoked it for 2 hrs with Oak, probably 1/2 hr too long, was hot smoked until int temp 155F
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wheels wrote:That's a very low degree brine for curing.
You say it was designed for injection? As an injection brine, it's awful.
It's fortuitous that it's worked well for 2kg of meat over 10 days as an immersion cure. The numbers crunch beautifully for that (other than the low brineĀ°).
Sometimes the curing Gods smile on you! Can you choose my next weeks lottery numbers?
Great looking meat.
Phil