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BRINE TO CURE HAM AND BACON

  • Cooks . com
  • Mar 31, 2016
  • 1 min read

BRINE TO CURE HAM AND BACON This is for 100 pounds of meat. 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)

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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