Brine To Cure Ham And Bacon
| 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
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Nutrition (calculated from recipe ingredients)
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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