Wet or Dry

[Mossy]

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

[shoot-em-dead]

here goes the yar again

[Mossy]

Got your attention did it? 

[carpsniperg2]

Nice headline

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

[Mossy]

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.

[carpsniperg2]

You will like it! Just follow the directions and you will be grubbin down soon

[NRA4LIFE]

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.