Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Mossy on January 13, 2011, 05:01:33 PM

Advertise Here

Title: Wet or Dry
Post by: Mossy 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

Title: Re: Wet or Dry
Post by: shoot-em-dead on January 13, 2011, 05:16:54 PM

here goes the yar again :chuckle:

Title: Re: Wet or Dry
Post by: Mossy on January 13, 2011, 05:25:55 PM

Got your attention did it?  :chuckle:

Title: Re: Wet or Dry
Post by: carpsniperg2 on January 13, 2011, 05:50:44 PM

Nice headline :DOH:

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

Title: Re: Wet or Dry
Post by: Mossy 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.

Title: Re: Wet or Dry
Post by: carpsniperg2 on January 13, 2011, 06:04:43 PM

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

Title: Re: Wet or Dry
Post by: NRA4LIFE 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.