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Smoking....... Ham brine ---- Need help #931072
10/14/08 10:04 AM
10/14/08 10:04 AM
Joined: Dec 2006
Posts: 5,957
Allen County, Indiana
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Geezerman Offline OP
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Geezerman  Offline OP
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Allen County, Indiana
My buddy Terry took a doe this weekend. He wants to have me smoke the hams and slice them.

I had some done two years ago by a processor, but I want to smoke them myself as I have a smoker now.

Anyone know a good brine to use?

Thanks

Last edited by Buzzard; 02/04/09 05:24 PM.
Re: O/T Ham brine ---- Need help [Re: Geezerman] #931391
10/14/08 02:22 PM
10/14/08 02:22 PM
Joined: Mar 2008
Posts: 421
SW Ohio
Crow Eater Offline
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Crow Eater  Offline
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Joined: Mar 2008
Posts: 421
SW Ohio
I can get you some. Let me know


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Re: O/T Ham brine ---- Need help [Re: Crow Eater] #931437
10/14/08 02:59 PM
10/14/08 02:59 PM
Joined: Dec 2006
Posts: 312
Nebraska
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dblkb Offline
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Nebraska

Re: O/T Ham brine ---- Need help [Re: dblkb] #931444
10/14/08 03:06 PM
10/14/08 03:06 PM
Joined: Dec 2006
Posts: 6,172
10714 Apple road Carthage,Mo6...
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Cletis Richards Offline
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Cletis Richards  Offline
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10714 Apple road Carthage,Mo6...
Seaharvester had a post awhile back on curing ham and bacon , had his brine recipe


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Re: O/T Ham brine ---- Need help [Re: ] #931525
10/14/08 04:16 PM
10/14/08 04:16 PM
Joined: Dec 2006
Posts: 5,957
Allen County, Indiana
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Geezerman Offline OP
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Joined: Dec 2006
Posts: 5,957
Allen County, Indiana
THANKS GUYS


Buzzy, how was your birthday??? Anything exciting happen?

Probably like me, worked ate and went to sleep huh?

Re: O/T Ham brine ---- Need help [Re: Geezerman] #931706
10/14/08 06:45 PM
10/14/08 06:45 PM
Joined: Mar 2008
Posts: 1,179
Nebraska
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hunter88 Offline
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Nebraska
My parents used to own a small town locker plant, and this is our old curing recipe. I've reduced it for home use.

In 2 gallons of water add
1 pound non iodized salt
10 TBS sugar
6 TBS Prague Powder #1

Almost any locker plants that cures it's own pork should be willing to sell you some PP #1.

I leave my stuff in 2 days if it is not real big, and if thick I will inject some of the liquid with a hypo. I then take the stuff out and rinse well and soak in clear water for a couple hours. If it's a little too salty for you then soak longer the next time.

You can buy regualr pork chops at the store, but them in this solution for a couple days, soak in clear water and smoke them. You now hae cured pork chops for less then half the price.



Re: O/T Ham brine ---- Need help [Re: hunter88] #931726
10/14/08 07:08 PM
10/14/08 07:08 PM
Joined: Dec 2007
Posts: 1,012
Hiawatha kansas age 42
barredrock Offline
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barredrock  Offline
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Joined: Dec 2007
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Hiawatha kansas age 42
i just buy it buy the pound at the local butcher,,, he has barrels of it

Re: O/T Ham brine ---- Need help [Re: barredrock] #931728
10/14/08 07:09 PM
10/14/08 07:09 PM
Joined: Dec 2007
Posts: 1,012
Hiawatha kansas age 42
barredrock Offline
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barredrock  Offline
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Hiawatha kansas age 42
shoot cure into turkey for a way better version than you will ever try anywhere else

Re: O/T Ham brine ---- Need help [Re: barredrock] #932172
10/14/08 10:37 PM
10/14/08 10:37 PM

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Supergoose
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What is Prague Powder ??

Re: O/T Ham brine ---- Need help [Re: ] #932217
10/14/08 10:55 PM
10/14/08 10:55 PM
Joined: Mar 2008
Posts: 1,179
Nebraska
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hunter88 Offline
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Nebraska
Prague Powder #1 is a curing salt. There is also a Prague Power #2 that is used in dry cures.

Most curing uses #1. This is the same curing salt I use in my summer sausage and I even cure and smoke my deer brats. When using this for curing meats like sausage, you only use 2 tsp for 10 pounds of meat.



Re: O/T Ham brine ---- Need help [Re: hunter88] #932253
10/14/08 11:12 PM
10/14/08 11:12 PM
Joined: Dec 2006
Posts: 751
Michigan, Alpena County
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1oldforester Offline
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1oldforester  Offline
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Michigan, Alpena County
5 quarts of water, 1 pound of pickling salt, 5 ounces of sugar, 5 oz of prague powder #1.
Disolve salt and sugar in water; soak hams for 5 to 7 days. Injecting some brine in to the ham is a very good way to get it near the bone. Honey or brown sugar can be used for the sugar.

PP#1 is a mixture of 1oz of sodium nitrite in a pound of salt. It is used to retain color and prevent spoilage.

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