Brine To Cure Ham And Bacon

Universalism originated in the Garden of Eden when Satan brushed aside God’s warning and assured Eve, “You will not surely die” (Gen. 3:4)… All the ways to hell are one-way streets. The idea that those who go there will eventually be released to join the rest of humanity in heaven has not a shred of biblical evidence to support it. Children are sometimes told fictional adventure stories with the delightful ending: “And they all lived happily ever after.” We call that kind of story a fairy tale. Universalism is exactly that.

John Blanchard

CATEGORY	CUISINE	TAG	YIELD
Meats		Ham, Pork &	4	Servings

INGREDIENTS

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

INSTRUCTIONS

This is for 100 pounds of meat.  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  busted by sooz  Recipe by: Key Gourmet  Posted to
recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1510 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 128mg Potassium: 539.6mg Carbohydrates: 389.8g Fiber: <1g Sugar: 385.4g Protein: <1g