<![CDATA[Fresh cured and smoked hams]]>I’m looking for a cure/brine for a fresh ham.

I’m going to remove the muscle sections off the bone and then cure it.

What are some proven recipes. ( wet or dry )

]]>https://waltonsdev.nodebb.com/topic/3803/fresh-cured-and-smoked-hamsRSS for NodeThu, 10 Sep 2026 22:33:20 GMTThu, 22 Apr 2021 11:22:21 GMT60<![CDATA[Reply to Fresh cured and smoked hams on Thu, 22 Apr 2021 15:28:05 GMT]]>RJ Adventures I would think that the cures are going to be too salty base on what they are designed to do. The Bacon Taste Boooster would help impact some flavor. There was discussions about the booster maybe Jonathon someone else here can help with that. If I was going to use a bacon cure for sausage/sticks I would like at the ones that are use to make a pickle. Anyone else out the to keep me honest?

]]>https://waltonsdev.nodebb.com/post/35787https://waltonsdev.nodebb.com/post/35787Thu, 22 Apr 2021 15:28:05 GMT<![CDATA[Reply to Fresh cured and smoked hams on Thu, 22 Apr 2021 15:20:31 GMT]]>Has anyone tried using excaliburs bacon cure and seasonings to not only make bacon but use that in bacon snack sticks or similar products?

]]>https://waltonsdev.nodebb.com/post/35783https://waltonsdev.nodebb.com/post/35783Thu, 22 Apr 2021 15:20:31 GMT<![CDATA[Reply to Fresh cured and smoked hams on Thu, 22 Apr 2021 15:17:01 GMT]]>jsboettcher Walton’s has some good mixes you can try. The Country style and some Bacon Booster is what I have used recently. You can go the Morton’s Tender quick and add some flavorings e.g. maple syrup/sugar. Bone off will make pumping a bit simpler or you can just let it sit in the pickle. I like to net the pieces before hand to better hang in the smoke house. Keep good notes so you can make adjustments to your almost final goal.

]]>https://waltonsdev.nodebb.com/post/35782https://waltonsdev.nodebb.com/post/35782Thu, 22 Apr 2021 15:17:01 GMT