Need a recipe for brine cureing a ham.
03-03-2005, 01:04 PM
#2
Join Date: Feb 2003
Location: chiefland Florida USA
Posts: 5,417
RE: Need a recipe for brine cureing a ham.
I have it at home,will be a couple days befor I am back and can post it.
that is a reeeeeeeeeeeal loooooot of trouble.I have the recipe but want do one fro myslef,to much trouble. you have to mix, soak, inject, and a bunch more stuff.
if you don't have on by sunday night if I don't forget it I will post the one I have.
that is a reeeeeeeeeeeal loooooot of trouble.I have the recipe but want do one fro myslef,to much trouble. you have to mix, soak, inject, and a bunch more stuff.
if you don't have on by sunday night if I don't forget it I will post the one I have.
03-03-2005, 06:17 PM
#3
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
RE: Need a recipe for brine cureing a ham.
Boiled Ham
for 25lbs of Ham
2 gals. of ice water
1lb 12 ozs granulated salt
1/2 cup sugar
2/3 cup instacure no1
Disolve all and spray pump into arteries to 10 % of the meats weight
Place in leftover brine for 5 days remove and rinse cook in 160-165 degree water untill internal temp reaches 152 degrees or smoke at the same temps. When done place in cold water till internal temp drops to about 110 then place in fridge overnight before slicing. You can substitute the same weight of the sugar with the same weight of honey.
To smoke ,
follow above brining then put hams in a preheated smoker 120 degrees with vents wide open for 12 hours, increase temp to 140 degrees and introduce smoke with damper 1/2 open for 8 hours, then close damper and increase temp to 165 and hold till internal temp reaches 142 degree or 152-1555 for a fully cooked ham.
Tree Climber I got this from Great Sausage Recipes by Rytek Kutas maybe we have the same book.
for 25lbs of Ham
2 gals. of ice water
1lb 12 ozs granulated salt
1/2 cup sugar
2/3 cup instacure no1
Disolve all and spray pump into arteries to 10 % of the meats weight
Place in leftover brine for 5 days remove and rinse cook in 160-165 degree water untill internal temp reaches 152 degrees or smoke at the same temps. When done place in cold water till internal temp drops to about 110 then place in fridge overnight before slicing. You can substitute the same weight of the sugar with the same weight of honey.
To smoke ,
follow above brining then put hams in a preheated smoker 120 degrees with vents wide open for 12 hours, increase temp to 140 degrees and introduce smoke with damper 1/2 open for 8 hours, then close damper and increase temp to 165 and hold till internal temp reaches 142 degree or 152-1555 for a fully cooked ham.
Tree Climber I got this from Great Sausage Recipes by Rytek Kutas maybe we have the same book.
03-04-2005, 10:07 AM
#4
Dominant Buck
Thread Starter
Join Date: Feb 2003
Location: land of the Lilliputians, In the state of insanity
Posts: 26,274
RE: Need a recipe for brine cureing a ham.
Thanks. I have always wanted to try it. I usually just smoke my hams, but wanted to try to cure one first.
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