[hombre243]

Anyone here make ham at home? I have made bacon and many sausages but never ham. Here is a recipe I will be using soon: Looks like my pdf did not load...I will post a link.

http://schmidling.com/ham.htm

AND, Prague 1 and 2 are available here: (Prague 1 is what to use...it's the only thing in the world that is PINK that I will touch! )

http://www.butcher-packer.com/

 

[SHOOTER13]

Looking forward to your progress....

( Post pics...)

 

[hombre243]

Looking forward to your progress....

( Post pics...)

It will be a while but I will get what pics I can get.

 

[hombre243]

S13,
I started a 1.5 and a 2.5 lb loin roast in the brine tonight. I decided to wait to see just how well this batch turns out with this recipe before I go through the recipe and procedure and take pics. If i go to the trouble and the stuff tastes bad I don't want to waste the time and effort. This is my first time making the ham. I did bacon 3 years ago and it was ok, but not near as good as storebought. (I couldn't find pork belly and used part of a fatty Boston. Not the same. What I ended up with is bacon flavored slabs of pork roast/pork steak.) This ham does not have the maple syrup for the maple flavor, just plain salt, Prague cure salt and sugar and spices. If it turns out I will post the whole process and the result.