Posted By: Geezerman
Smoking....... Ham brine ---- Need help - 10/14/08 02:04 PM
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
Posted By: Crow Eater
Re: O/T Ham brine ---- Need help - 10/14/08 06:22 PM
I can get you some. Let me know
Posted By: Cletis Richards
Re: O/T Ham brine ---- Need help - 10/14/08 07:06 PM
Seaharvester had a post awhile back on curing ham and bacon , had his brine recipe
Posted By: Geezerman
Re: O/T Ham brine ---- Need help - 10/14/08 08:16 PM
THANKS GUYS
Buzzy, how was your birthday??? Anything exciting happen?
Probably like me, worked ate and went to sleep huh?
Posted By: hunter88
Re: O/T Ham brine ---- Need help - 10/14/08 10:45 PM
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.
Posted By: barredrock
Re: O/T Ham brine ---- Need help - 10/14/08 11:08 PM
i just buy it buy the pound at the local butcher,,, he has barrels of it
Posted By: barredrock
Re: O/T Ham brine ---- Need help - 10/14/08 11:09 PM
shoot cure into turkey for a way better version than you will ever try anywhere else
Posted By: Anonymous
Re: O/T Ham brine ---- Need help - 10/15/08 02:37 AM
What is Prague Powder ??
Posted By: hunter88
Re: O/T Ham brine ---- Need help - 10/15/08 02:55 AM
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.
Posted By: 1oldforester
Re: O/T Ham brine ---- Need help - 10/15/08 03:12 AM
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.