Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Curing question

I know there are some folks on here that have wet cured some hams so I have a question. I've got the charcuterie book for the recipe but still need some advice. The wife found 2 butt end green hams marked down at the grocery store today and their approx 11lbs a piece. My question is this, can I put both of these in 1 container together such as a food grade bucket and should I double the recipe or if the recipe covers them should I just leave it alone

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