Austin Thanks that answers my question. I appreciate your quick response. Just wasn’t to sure on the length of time needed. Thanks David

johnsbrewhouse
Thanks for the information. I am using meatgistics recipe so I am trying to avoid as much sailtey flavor as possible while retaining as much ham flavor and juice as possible.

Can’t get a definite length of time on cover brian to achieve the best flavor and juiciest smoked ham. It seems to vary from over night to 4 to 5 days. I am injecting and brianing as per recipe. Thanks David

mrwoody I will give this a shot. I appreciate it.

YooperDog Thanks for the information. I will definitely check it out.

mrwoody unrelated to your Snack Sticks. I would like to know more about how you cured your venison ham? I posted a question on this subject a few weeks back with no results. I would appreciate your thoughts on this. Thanks David Poole

Would like to know if waltons stuffing tube fits a Hakka 15lb vertical stuffer? I would also like to know if they carry a stuffing tube that will fit a 20/22 plate grinder? I am trying to stuff 21mm collagen casings and fresh SC links. Thanks David

Thanks. I was just wondering if it would work for a quick fix.

Does anyone know if you can use the netting that comes on a Turkey can be used to hang a Turkey with when smoking at 200 deg. Or will it melt?

Joe Hell Thanks for the information. David

Thanks. I just took fresh jalapenos and dehydrated them. Sliced and seeded and cut in halves.

Do you rehydrate jalapeno peppers or not when using them in summer sausage or snack sticks?

David Poole Thanks

Would like to have a recipe on dry curing a venison ham or any other method that would work where I keep it for a long period of time and not have to refrigerate.