This is the cure I am using, I really like it better than a regular cure.
- 1 gallon water
- 1 1/2 cups kosher salt
- 1 1/2 packed cups dark brown sugar
- 1 cup molasses
- 4 tbsp cure #1
- 1/2 cup pickling spice
- 2 slightly crushed cloves garlic
- ! 12 oz can of stout or extra stout...
Well, I am curing a black forrest style ham and due to circumstances it will cure about twice the recommended time.I have been curing my hams 1 day per 2 lbs , or 6 days for this weight of ham ( 11 lbs ), but will end up being cured for 12 days. I did notice on my last ham with this cure recipe...
Oh my gosh, I am very proud of my 1st ham! It really came out perfect; moist, tender , and loaded with flavor . Whew, I was kind of not sure being the 1st one I ever did, lol. I got a lot of good info from you smokers on this site....Thanks !
Every one have a blessed Christmas and Bon Appétit .
Well, i took my ham out of the cure & soaked for 1 hour to make sure it was not too salty, it has been curing for 8 days in my refrigerator; i then had to dry it overnight. I fired up the Ugly Drum Smoker and put the ham on at 9:30 am using avocado wood as the smoking wood. I smoked it 6 hours &...