Could one of you guys just confirm that this basic “Cure Recipe” is acceptable and to make sure I am not screwing up here?
Ham 1 Ea. 5.5 Kilo (12 Pound) Whole Bone-In - Skinless….
Brine 1 gallon water, 2 cups brown sugar, 1 ½ cups salt, 8 Tsp Sure Cure (Pink salt 6.25 %)
Bring brine to a boil… Cool. Inject brine into ham multiple times around bone from both sides. Place ham into large “Zip Lock” plastic bag and totally submerse / refrigerate for 7 days adding more water if necessary. After 7 days place ham in fresh water bath to remove excess salt and then drain/dry for 1 day prior to smoking.
Thanks…. Stewart
Ham 1 Ea. 5.5 Kilo (12 Pound) Whole Bone-In - Skinless….
Brine 1 gallon water, 2 cups brown sugar, 1 ½ cups salt, 8 Tsp Sure Cure (Pink salt 6.25 %)
Bring brine to a boil… Cool. Inject brine into ham multiple times around bone from both sides. Place ham into large “Zip Lock” plastic bag and totally submerse / refrigerate for 7 days adding more water if necessary. After 7 days place ham in fresh water bath to remove excess salt and then drain/dry for 1 day prior to smoking.
Thanks…. Stewart