Brine To Cure Ham And Bacon Recipe

Name: Brine To Cure Ham And Bacon
Ingredients: 7 lb Plain salt, (not iodized); 3 1/2 lb Dark brown sugar; 2 ounce Salt peter; 1 ounce Red pepper, optional; 1 ounce Whole cloves, optional

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $7.03 view details

7 lb Plain salt, (not iodized)
3 1/2 lb Dark brown sugar
2 ounce 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. Cold. 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.
Cold temperature is a key to curing. Repack and time once again from the start.
Great Grampa King's recipe as given

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Amount Per Serving	%DV
Serving Size 1203g
Recipe makes 4 servings
Calories 1533
Calories from Fat 12	1%
Total Fat 1.44g	2%
Saturated Fat 0.39g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 307783mg	12824%
Potassium 682mg	19%
Total Carbs 394.0g	105%
Dietary Fiber 2.5g	8%
Sugars 385.48g	257%
Protein 0.96g	2%

Brine To Cure Ham And Bacon Recipe

Ingredients