Bacon. Round 2
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cdavis said in Bacon. Round 2:
thumps and farmy I eq dry brined both the bacon and hocks. Went with 2.5% on both the salt and brown sugar. The taste was perfect for us. It is so easy using diggingdogfarms. Now I have 3 boneless hams wet brining in the shop fridge. They’ll hit the smoker in about a week. I also injected the hams.
Thank you for the reply. I only do eq dry brining for my bacon. Never thought of doing the ham hocks. It was one of those “I could have had a V8 moments”. Can’t wait to see those hams.
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohioreplied to cdavis on last edited by
cdavis Everything looks great! I bet the beans were awsome!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to thumps on last edited by
thumps the hams should hit the smoker tomorrow if I can get to it.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to RON PARRISH on last edited by
RON PARRISH thanks. Those cured and smoked hocks really made for a good pot of pintos
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to thumps on last edited by
thumps said in Bacon. Round 2:
cdavis said in Bacon. Round 2:
thumps and farmy I eq dry brined both the bacon and hocks. Went with 2.5% on both the salt and brown sugar. The taste was perfect for us. It is so easy using diggingdogfarms. Now I have 3 boneless hams wet brining in the shop fridge. They’ll hit the smoker in about a week. I also injected the hams.
Thank you for the reply. I only do eq dry brining for my bacon. Never thought of doing the ham hocks. It was one of those “I could have had a V8 moments”. Can’t wait to see those hams.
Well the hams are in the smoker as of 6:30 this morning. I’ll be taking them to 145 IT.
Finished pictures to come. -
cdavis Those all look FANTASTIC Charlie, beautiful! I am with you on the pork bellies, sadly to say, we have the same extreme problem here. The last time I purchased the brine mix was about the time Corona Business hit & have been unable to find a pork belly since, much less for a decent price…
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to cdavis on last edited by
As promised here are my hams ready for the freezer.
Venison pastrami will be next. -
Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to cdavis on last edited by
cdavis Oh Boy do those look awesome!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to cdavis on last edited by
cdavis good looking hams
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to bocephus on last edited by
bocephus thanks to all. I’ll be trying one soon. I can’t believe Thanksgiving is right around the corner.
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohioreplied to cdavis on last edited by
cdavis Everything looks great! Good job!
