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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 12-17-2017, 01:45 PM
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Fresh ham in the pot curing . Gunna be a long 7 days till it hit the smoker ....
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Old 12-18-2017, 12:11 AM
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It's pork, it will be worth it.
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Old 12-18-2017, 11:03 AM
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Christmas ham is always good!
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Old 12-20-2017, 08:43 AM
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Did you inject the cure liquid down around the bone?
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Old 12-20-2017, 09:51 AM
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Quote:
Originally Posted by eman View Post
Did you inject the cure liquid down around the bone?
No , that's why it takes longer . I read on this site that by injecting if you're not careful you can wind up with pockets of cure. I've used their curing calculator for different sized meats and it comes out good all the time . You just click on curing calculator and it comes up .

https://amazingribs.com/tested-recip...e-wet-cure-ham
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Old 12-26-2017, 12:52 PM
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How did it come out bubba?
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Old 12-26-2017, 01:02 PM
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I been wondering bout the ham also did ya try it yet or still soaking. WE opted this year for a store bought ham stead of other Cajun traditions. First christmas ham I can recall having its always been fried chicken and gumbo.
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Old 12-26-2017, 01:51 PM
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Well I smoked it for 4 hours at 245 . cut it up some and put in a pan with some steen's and butter and put in oven at 350 till Christmas dinner an hour or so later . Got plenty turkey left over . I stole the ham bone to save for a pot of beans one day . I guess next year they'll take my ham bone too...Might try some cured n smoke turkey legs for New Years...
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Old 12-26-2017, 08:46 PM
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That is gonna make a fine pot of beans for sure. Glad it turned out for you man.
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Old 12-28-2017, 08:06 PM
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That looks gooooood!


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