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Author Topic: Wet or Dry  (Read 1937 times)

Offline Mossy

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Wet or Dry
« on: January 13, 2011, 05:01:33 PM »
The ham/bacon cure/spice kit I bought is apparently for a wet cure application.  Anybody try a wet cure for buckboard bacon?  If not, I guess I'll just order one from hi mountain.  Thanks

Offline shoot-em-dead

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Re: Wet or Dry
« Reply #1 on: January 13, 2011, 05:16:54 PM »
here goes the yar again :chuckle:
This closet is taken- go find your own

Offline Mossy

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Re: Wet or Dry
« Reply #2 on: January 13, 2011, 05:25:55 PM »
Got your attention did it?  :chuckle:

Offline carpsniperg2

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Re: Wet or Dry
« Reply #3 on: January 13, 2011, 05:50:44 PM »
Nice headline :DOH:

Dry, buck board bacon for me. Never tried the wet brine.
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Offline Mossy

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Re: Wet or Dry
« Reply #4 on: January 13, 2011, 05:56:20 PM »
Okay, Okay I'm going to order the hi mountain.  Dogtuk talked me into it and since everyone else uses it I shouldn't have to worry.  So I will post the results in t- 17 days.

Offline carpsniperg2

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Re: Wet or Dry
« Reply #5 on: January 13, 2011, 06:04:43 PM »
You will like it! Just follow the directions and you will be grubbin down soon :IBCOOL:
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Offline NRA4LIFE

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Re: Wet or Dry
« Reply #6 on: January 14, 2011, 12:01:43 PM »
You can make a simple brine cure from water, prague powder salt and honey.  I used this on a pinic shoulder I smoked last year and it turned out great.  With the larger bone in hams it helps the curing along to stitch pump them.  I used a turkey injector to do the pumping.
Look man, some times you just gotta roll the dice

 


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