To Cure Ham and Bacon|
Brine To Cure Ham and Bacon
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
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