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160 is just a bit too far for my taste. I'm completely safe at 145, and get a more palatable piece of meat. I remember the 180 days. Pork chops sucked! It nice that trich in pork is a thing of the past, and a guy can enjoy a medium rare pork chop!
Quote from: Angry Perch on January 07, 2019, 01:03:51 PM160 is just a bit too far for my taste. I'm completely safe at 145, and get a more palatable piece of meat. I remember the 180 days. Pork chops sucked! It nice that trich in pork is a thing of the past, and a guy can enjoy a medium rare pork chop!I'm pretty sure pork was 160 and now is 145. Except ground needs to be 160. Trich dies at like 137 or 138.
Made a bone in ham from my bear. Brined for 2 weeks, rinsed, tied and dried in the fridge for 4 days, then 1 1/2 hours cold smoke, and low and slow on the Weber with some chunks of cherry. Made a sauce with my neighbor's homemade blackberry jam with shallot, ginger and a sprig of rosemary. It turned out amazing. Thanks to merkaba93 for the sauce tips.
Quote from: Angry Perch on January 07, 2019, 09:42:35 AMMade a bone in ham from my bear. Brined for 2 weeks, rinsed, tied and dried in the fridge for 4 days, then 1 1/2 hours cold smoke, and low and slow on the Weber with some chunks of cherry. Made a sauce with my neighbor's homemade blackberry jam with shallot, ginger and a sprig of rosemary. It turned out amazing. Thanks to merkaba93 for the sauce tips.What was your brine recipe, if you don't mind sharing.I'm thawing a rear leg right now to start the ham process