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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Stove

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brine To Cure Ham And Bacon

Date Added: January 04, 2014

Ingredients:

7 Pounds Salt 7 Pounds Plain salt (not iodized)

3 1/2 Pounds Dark Brown Sugar 3 1/2 Pounds Dark brown sugar packed

2 Ounces Salt 2 Ounces Salt peter

1 Ounce Red Pepper 1 Ounce Red pepper optional

1 Ounce Whole Cloves 1 Ounce Whole cloves optional

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Directions:

1. This is for 100 pounds of meat.

2. Dissolve first three ingredients in boiling water.

3. Cool. Pour over meat in crock. Bacon takes between 2 to 3 weeks.

4. Drain and smoke. Ham takes between 30 and 40 days.

5. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine.

6. Cool temperature is a key to curing. Repack and time once again from the start.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Natural Sweeteners allergies.


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