Brine To Cure Ham And Bacon
Ham Bacon Pork
Last updated 6/12/2012 1:10:32 AM. Recipe ID 37796. Report a problem with this recipe.
Title: Brine to cure ham and bacon
Categories: Pork &, Ham
Yield: 4 Servings
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.
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