First post Need wet brining recipe

Discussion in 'Pork' started by puffin3, Apr 6, 2015.

  1. puffin3

    puffin3 Newbie

    I have about ten 1-3 pounds raw pork roasts I want to wet cure to make hams.

    I have the 'pink salt'. Not Instacure. Just pure sodium nitrite from my butcher. I'm looking for a recipe 'per gallon' of water to brine the pork.

     Also the length of time in the brine per pound.

    I was recommended to this site by a 'Chowhound' forum member who said 'Bear would be able to answer my questions.
  2. bmaddox

    bmaddox Master of the Pit

  3. timberjet

    timberjet Master of the Pit

    You can't go wrong with pop's brine. Make sure you read the entire article and thread before you get started. Good luck and happy curing.
  4. puffin3

    puffin3 Newbie

    Thanks for your advice. I do have cure#1. I'm following the 'pops brine'. 

    After the pork roasts have been brined can I freeze the now 'hams' before I roast them? Or do I need to roast them then freeze them. I have about ten pieces brining now. I think I do have to freeze them as there's too much to eat right away.

  5. timberjet

    timberjet Master of the Pit

    I think I would smoke them and then either portion them up and vac. seal and freeze or freeze whole. The former is my method of choice. Then you can just thaw and eat. Cured, smoked pork comes back just like you just smoked it if you vac. seal and reheat in hot water.
  6. timberjet

    timberjet Master of the Pit

    I see this is your first post. You should stop by roll call and introduce yourself. Also include a location in your profile so we know where you are at. Helps us to help you more by knowing what your climate is, timezone, and other members that are in your area can help you find things and whatnot.

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