I bought all the ingredients in the recipe above minus the sure gel. Will this recipe give me the “grocery store” flavor? I mean like buying a commercial ham flavor? The same with bacon I bought the dry rub bacon and bacon booster. All I am looking for is store bought flavors, nothing different than what I am used to. I will be getting a hog to slaughter in the fall and this will be my first attempt doing the entire process by myself. I even bought some liquid smoke just to make sure that smoke flavor is all the way through the meat. Do you know what the 1 quart liquid smoke is from? Hickory? Apple? or just a combination of woods? Just curious. Thanks!

How much liquid smoke do you think I should use? I remember brining and injecting a whole turkey and If I remember right about a couple tablespoons to about 2 gallons of water is what I used… Thanks much! I will post pictures of the finished products!

The California ham spice isn’t going to throw off the “normal” flavor of a ham will it? or the bacon booster? I bought everything that you guys recommended in your video’s… Just want the “store bought” taste if you know what I mean… Sorry for all the dumb questions. Thanks again!

Some of the directions and ingredient lists are kind of confusing at times because you use different units of measure. Like for instance for a 10% pump, or use 2lb of brown sugar cure for a 24 lb ham… I think it would be better to list it out per pound, so like 1.33 oz of brown sugar cure per pound of ham or something along those lines. Or is it per gallon of water… I think I am confusing myself. So it’s the strength or solution that is consistent and won’t vary, but the weight or how much you pump in is the variable and will be a percentage of the green weight of the ham… I think I am answering my own question here… lol Okay but then why does the Excalibur listing say to use 2lb per gallon of water, and your recipe is 2lb per 2 gallons of water… Uuhg I am going to be doing this on Saturday and I need to get this right, it has to be perfect. 2 hams and 2 pork bellies for bacon.