On 27-Feb-2006, Reg > wrote:

> mk wrote:
>
> > Thanks for the replies. I have it sitting in a solution of water, salt,
> >
> > sugar, cayenne pepper, white pepper, and white wine. I could not find a
> >
> > place around here that sold cure so I'll just smoke like this and se
> > what happens.
>
> Nothing wrong with that. You don't absolutely need to use
> nitrites. Salt and sugar will work. It will have a
> slightly different flavor if cured with nitrites.
>
> > P.S. I also injected it.
>
> That's good. For a bone-in ham, injecting along the bone is a
> requirement. It prevents spoilage, AKA bone sour.
>
> --
> Reg

Look here for your sausage making supplies and or equipment;
http://www.sausagemaker.com/

The site is owned by Rytek Kutas the accepted master of sausage
making. His book is apparently the only single reference to organize
and consolidate the accepted practices and procedures for meat
curing and sausage making.

--
Brick(I'm paddling as fast as I can)