Brine To Cure Ham and Bacon

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Title: Brine To Cure Ham and Bacon
Yield: 4 Servings
Categories: Pork, Ham

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


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 on Mar 29, 1998