- Nov 24, 2013
- 29
- 22
I took
JC in GB
's suggestion of using 10% of the meat's weight in water to mix my cure which was 2% brown sugar, 2.2% salt, .25% prague power. I mixed the cure ingredients with the water then added to a vac seal bag with the meat. Into the fridge for 12 days, turning and massaging daily. Then it was into the smoker with a smoke tube for a couple hours before rebagging and into the bath for about 3.5 hours at 135F. I kept 1 bag out for sandwiches and breakfast ham and the rest went into the freezer. I decided to try this method because sometimes working with the dry cure on it's own gets sticky and messy while the added 10% water makes mixing the cure and getting it all into the bag nice and easy. Thanks
JC in GB
!
JC in GB
's suggestion of using 10% of the meat's weight in water to mix my cure which was 2% brown sugar, 2.2% salt, .25% prague power. I mixed the cure ingredients with the water then added to a vac seal bag with the meat. Into the fridge for 12 days, turning and massaging daily. Then it was into the smoker with a smoke tube for a couple hours before rebagging and into the bath for about 3.5 hours at 135F. I kept 1 bag out for sandwiches and breakfast ham and the rest went into the freezer. I decided to try this method because sometimes working with the dry cure on it's own gets sticky and messy while the added 10% water makes mixing the cure and getting it all into the bag nice and easy. Thanks
JC in GB
!
