Ham Brining 101

[CDN Smoker]

Wow Tent, you are amazing, great post

[pz]

Wow Tent, you are amazing, great post

X2 - this is a great guide!

[smokeasaurus]

Let me tell ya folks, the time and effort and research that went into this is darn near unheard of.

I for one really appreciate it and am slightly in awe. A fine example of what makes this forum so darn special.

Thank You Cliff 

[HighOnSmoke]

Most definitely an excellent tutorial Cliff! I applaud your efforts and great information.
I will definitely be using this! 

Thanks again,

Mike

[TentHunteR]

Section 5 is now posted!


Thanks everyone!

Smoke, if this benefits just one person, then it was worth it! The best part about this format is, unlike a book, I can continue to make updates, etc.

Cliff

[CDN Smoker]

Sorry I don't know web site development talk but this should be made into sticky?

[Albert Rivera]

Tim, I would like to suggest that you see if it is reasonable, of mutual benefit and value to all if this post were a "standalone" (for a lack of technical verbage) post or resource tab of some sort so any one with an interest could readily find this wonderful resource that I choose to call  :-*LABOR OF LOVE .

Also Tim, maybe you could have a section devoted to other post of this type in their own category.

Thanks Cliff! Well done!

[teesquare]

Tim, I would like to suggest that you see if it is reasonable, of mutual benefit and value to all if this post were a "standalone" (for a lack of technical verbage) post or resource tab of some sort so any one with an interest could readily find this wonderful resource that I choose to call  :-*LABOR OF LOVE .

Also Tim, maybe you could have a section devoted to other post of this type in their own category.

Thanks Cliff! Well done!

Good comments Albert - Thank You!
We have made this thread a "sticky" which means it will always appear in a different color, and at the top of the Charcuterie section. Ham brining - like other forms of meat preservation and curing are all lumped together by the industry as Charcuterie ( from French: char·cu·ter·ie ( shahr- koo -t uh -ree ) n. 1. Sausages, ham, pâtés, and other cooked or processed meat foods. 2. A delicatessen specializing in such foods.)

[Albert Rivera]

Good comments Albert - Thank You!
We have made this thread a "sticky" which means it will always appear in a different color, and at the top of the Charcuterie section. Ham brining - like other forms of meat preservation and curing are all lumped together by the industry as Charcuterie ( from French: char·cu·ter·ie ( shahr- koo -t uh -ree ) n. 1. Sausages, ham, pâtés, and other cooked or processed meat foods. 2. A delicatessen specializing in such foods.)

DUHHHH!

I am just a day late and a dollar short.

I can hardly wait to get older so I can learn how to strike a match.

We have a really good forum especially if one will learn how to take full advantage of the available resources.

Thanks!

[RAD]

Great post

[TentHunteR]

Based on questions over the past year, I've just completed some updates to this tutorial, including:

► Photos added/updated.
► Update charts (by request) to include info on a 20% pump rate.
► Reworked some sections, (such as "How much Cure#1 to use"), including charts, to hopefully make them more clear and easier to understand.

Thanks, and enjoy!

Cliff

[Pam Gould]

Where's the link Cliff?  .☆´¯`•.¸¸. ི♥ྀ.