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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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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