Brine To Cure Ham And Bacon
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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.
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      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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Recipe ID 37796 (Apr 03, 2005)

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