Dad brought over a couple fresh hams today. I have not looked yet, but he said they are bone in, about 7 pounds each. What is the best way to cure/cook these things???
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What size of stuffer tube?
Hi all, new to the group. I bought a cheap grinder and a LEM 5 lbs vertical stuffer a few years back. Played with it a little bit, got frustrated and busted it out again today.
I made a 5# batch of brats. Nothing special just cut up some pork butt, added a seasoning kit, mixed and stuffed. I used natural hog casings to stuff.
How do I know what stuffing tube to use in the future? The stuffer came with three tubes. Everything seemed to work fine this time, but I want to do things correct. FYI I used the smallest tube, as the other two were stuck together after sitting a few years.