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| Electric pellet smoker. Note digital thermometers on top. Black box on left holds the wood pellets, electronic control and auger. |
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| Picnic Ham |
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| Bacon |
I am just a beginner, having only cured pork twice.
In 2007, two hams were cured by my friend and mentor, Cricket, using a traditional method with only salt. Two hams were cured in brine and then smoked. Some honey cured smoked bacon was also made. Not only did I not die or even get sick, but the hams were possibly the best I'd ever eaten and the bacon was delicious, albeit a little fatty.
In 2008, 2 hams and 2 picnics were brine cured and smoked in addition to 4 sides of bacon and made 35 lbs. of sausage. 25 lbs were made with a commercial sausage cure and with the remaining 10 lbs made 5 lbs of Jalapeno sausage, using smoked Jalapeno peppers from the garden, and 5 lbs of Jimmy "Deen" Clone.
Great Sausage Recipes and Meat Curing by Rytek Kutas