Recipe - Brine To Cure Ham And Bacon

7 pound Plain salt; (not iodized)
3 One half pound Dark brown sugar
2 ounce Salt peter
1 ounce Red pepper; optional
1 ounce Whole cloves; optional

This is for 100 pounds of meat.

Dissolve first three ingredients in boiling water. Cool. Pour over meat in
crock. Bacon takes between 2 to 3 weeks. Drain and smoke.

Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum
occurs, remove, wash meat off, start over again with new batch of brine.
Cool temperature is a key to curing. Repack and time once again from the
start.

Great Grampa King's recipe as given to

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by sooz kirkland@gj.net on Mar 29, 1998