DenimChicken
WKR
So I tried my hand at making a bear ham. I followed an online recipe that included Prague powder, some pickling spices and apple cider. Brined it for 10 days, then smoked it on the pellet grill. Came out tasting much more like corned beef than ham. I’ve had similar results dry brining and using Tender Quick on other meat.
Is this a product of the curing agents, my smoking technique, or the spices?
Is this a product of the curing agents, my smoking technique, or the spices?