Need help brine curing multiple hams at once……

[gator56]

Could some one point me in the direction of a step by process for bringing 15-20 hams at once. I have only done one ham at a time for my personally use.

We are considering opening a meat market where will also smoke our own hams, bacon and sausage, etc.

I need to see the process at scale so we have an idea of the space we need.

TIA

 

[SmokinAl]

You may want to PM daveomak , or he may see this thread & comment. I think he may have the info you are looking for. indaswamp may help too.
Al

 

[JckDanls 07]

I know pops used to talk about his dad's store ,.. If I remember correctly he did them in a 55 Gallon drum... Refrigerated of coarse

 

[chopsaw]

Look through this when you have time . I didn't read back through it all , but it might have some info you asked about .

The Art Of The Curing Brine!

I was born and brought up in a grocery/meat store, and my dad specialized in cured and smoked hams, bacons, shoulders, corned beef, pastrami, cured and smoked chickens and turkeys, etc. in Northern New York. He developed his own brine he brought...

www.smokingmeatforums.com

 

[daveomak]

Great info to be had here...

Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws : Heller, B., & co., Chicago. [from old catalog] : Free Download, Borrow, a

302 p. 16 cm

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