Brine to Cure Ham and Bacon
By PutoPinoy on Friday, July 27, 2007 At
Friday, July 27, 2007
Ingredients:
This is for 100 pounds of meat. 7 lb. plain salt (not iodized)
3 1/2 lb. dark brown sugar
2 oz. salt peter
1 oz. red pepper (optional)
1 oz. whole cloves (optional)
Direction:
Dissolve first three ingredients in boiling water. Cool. Pour over meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke. Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine. Cool temperature is a key to curing. Repack and time once again from the start. Great Grampa King's recipe as given to
This is for 100 pounds of meat. 7 lb. plain salt (not iodized)
3 1/2 lb. dark brown sugar
2 oz. salt peter
1 oz. red pepper (optional)
1 oz. whole cloves (optional)
Direction:
Dissolve first three ingredients in boiling water. Cool. Pour over meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke. Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine. Cool temperature is a key to curing. Repack and time once again from the start. Great Grampa King's recipe as given to
