Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham. Bring 2 quarts water to a boil …
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Cure ham by placing it in a brine made of eight pounds of salt, two pounds of sugar and two ounces of saltpeter. Add 4 1/2 gallons of water. Be sure to put the ham and …
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Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours. Meanwhile, in a small bowl, combine …
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Strain brine and draw off approximately 4 cups of curing brine for each ham being cured. With meat injector/syringe, pump as much as 4 cups of brine into the ham, being sure to reach areas close to the bone. This ensures …
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Smoking The Brined Ham Using a smoker Turn on your smoker and set it to a temperature of 225 – 300 degrees Fahrenheit. Soak some apple, cherry, hickory, or maple …
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8 lbs salt. 3/4 pound brown sugar. 1/4 pound saltpetre. Method: Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. Find a large, clean container and place the meat inside and cover with the brine …
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Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have …
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Hey y’all! Want to your the homestead homemade smokehouse to make home cured bacon and ham? YES! Here is the easiest way to cure your own ham and smoke it!
The test began by creating a brine with spices, salt, honey, brown sugar, Prague powder (curing salt), and water. I injected the hams with the brine to make sure the cure was …
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Halfway through the brining process, turn the ham over so all parts of it will be submerged. After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. To …
Stab the ham all over with a sharp knife or skewer to the very centre of the meat. Fill the pump with brine and inject the brine into the thickest parts of the ham, in and around …
Place ham into a food safe container, add cooled liquid with dissolved salt, sugar, and juniper berries. Add remaining water (8 quarts) to the container, place an item over the …
Remove your ham from the brine. Put it on a wire rack and throw out the brine. It cannot be used again. Dry off your ham and let air dry by a fan until the ham feels sticky. There is no time limit …
Remove from heat and add enough cold water to make 1 gallon of brine. Cool to room temperature. Put your ham into a 2 gallon food grade bucket (or something equivalently …
Step Six: Equalize and for the Pellicle. Place the meat on a plate uncovered inside your refrigerator for 24 hours. During this time two things happen. 1) the remaining cure and salt …
Once ham is cured, you'll want to give it a soak to rinse off the brine; how long you do this can affect how salty your meat is. I prefer a quick dunk, but you can soak it for as long as 24 hours, …