Recipe - Make Your Own Brine Home Smoked Ham
Ingredients - 25 Lbs. |
|
| 3 Lbs. | Pickling Salt |
| 3 ½ (3.5) Gallons | Water (38-40°F) |
| 10 oz. (1 ¼ Cup) | Pink Speed Cure |
| 10 oz. (1 ¼ Cup) | Sugar |
| 2 (12 ½ Lbs. Ea.) | Fresh Hams |
Instructions:
1) Mix all ingredients and dissolve well in water.2) Keep hams and brine at 38-40°F.
3) Ham is then pumped with 10% of weight of the ham with dissolved pickle mixture. With a pumping needle; pump both hams with this brine making sure to get around all bones and at the shank in the ham.
4) Hams are now placed in a pickle container and covered with the pickle mixture, be sure the hams are submerged beneath the pickle brine.
5) Put container with ham in room or refrigerator at 38-40°F for 5-7 days.
6) After 5-7 days, remove from brine and wash surface of ham with stiff brush, do not soak ham, and then place in stockinettes.
