Brine to cure ham and bacon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Plain salt; (not iodized) |
| 3½ | pounds | Dark brown sugar |
| 2 | ounces | Salt peter |
| 1 | ounce | Red pepper; optional |
| 1 | ounce | Whole cloves; optional |
Directions
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@...> on Mar 29, 1998
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