curing a ham

Recipes and techniques using brine.

curing a ham

Postby Blackriver » Wed Jan 27, 2010 6:30 pm

I want to cure my own ham for the first time my ham is 12.5 lbs. I don't want to use too much cure I see so many different formulas. Will this recipe work if I divide it in half?

Make Your Own Brine
Home Smoked Ham
Ingredients for 25 lbs.
3 1/2 Gallons Water 38-40 degrees F
3 lbs. Pickling Salt
10 oz. Sugar
10 oz. insta cure 1
Preparation
2 fresh hams average of 12 1/2 lbs each. Mix all ingredients and dissolve well in water. Keep hams and brine at 38-40 degrees F. Ham is then pumped with 10% of weight of the ham with dissolved pickle mixture. With a pumping needle; pump both hams with this brine making sure to get around all bones and at the shank in the ham. Hams are now placed in a pickle container and covered with the pickle mixture, be sure the hams are submerged beneath the pickle brine. Put container with ham in room or refrigerator at 38-40 degrees F for 5-7 days. Remove from brine and wash surface of ham with stiff brush, do not soak ham, and then place in stockinettes.
Blackriver
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Location: Wisconsin, USA

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