Jonathon The Hams look great we ended up smoking 12 hams and 12 slabs of Bacon this weekend. Long weekend but worth it. Quick question. I got the Hams up to between 136-142 internal. I know this is a little short of the 145 but I ran out of propane and it was very late. As long as when we eat the hams we bring it up to 145 we should be ok correct??

I just finished making around 150lbs of sausage using Holly Regular Pork seasoning. I also grind once, season then grind a second time. I spread the ground pork out on a cutting table and mix really well before grinding again. Sausage has always turned out extremely good with fantastic flavor.

Jonathon The Hams look great we ended up smoking 12 hams and 12 slabs of Bacon this weekend. Long weekend but worth it. Quick question. I got the Hams up to between 136-142 internal. I know this is a little short of the 145 but I ran out of propane and it was very late. As long as when we eat the hams we bring it up to 145 we should be ok correct??

Jonathon I made a mistake I meant Sure Gel not Sure Cure. I am using the Country Brown Suger Cure. I am not doing it commercially I raise a few pigs every year for myself and my family. This year we raised 6 and everyone wants ham so I decided to bone them out to cure and Smoke. Each Ham is around 9.5 lbs +/-. I am going to mix the following please let me know if you see any problems with my calculations

Total Weight= 114lbs
4 Gallons of water
9oz Cold Phosphate
27oz Sure Gel
4lbs Country Brown Suger Cure
1oz California Ham SPice
.48oz Sodium Erythorbate

Inject 20% or around 3 gallons total
Then hold in a 50% solution for 24-48hrs

Thanks for the advice and help!! This is the only place I will come to for all my meat processing equipment and seasoning mix!!!

I just finished making around 150lbs of sausage using Holly Regular Pork seasoning. I also grind once, season then grind a second time. I spread the ground pork out on a cutting table and mix really well before grinding again. Sausage has always turned out extremely good with fantastic flavor.

Jonathon I have 12 fresh boneless hams that I am getting ready to inject, cure, and smoke. My question is do I take the combined weight and divide by 25lbs to calculate my Cold Phosphate and Sure Cure amounts or do I need to take an average weight of a single boneless ham? I am planning on smoking this weekend. Thanks for the help!!!

I have 12 fresh boneless hams that I am getting ready to inject, cure, and smoke. My question is do I take the combined weight and divide by 25lbs to calculate my Cold Phosphate and Sure Cure amounts or do I need to take an average weight of a single boneless ham?