Brine To Cure Ham and Bacon

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