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Smoking....... Ham brine ---- Need help
#931072
10/14/08 10:04 AM
10/14/08 10:04 AM
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Joined: Dec 2006
Posts: 5,957 Allen County, Indiana
Geezerman
OP
trapper
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OP
trapper
Joined: Dec 2006
Posts: 5,957
Allen County, Indiana
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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.
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Re: O/T Ham brine ---- Need help
[Re: Geezerman]
#931391
10/14/08 02:22 PM
10/14/08 02:22 PM
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Joined: Mar 2008
Posts: 421 SW Ohio
Crow Eater
trapper
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trapper
Joined: Mar 2008
Posts: 421
SW Ohio
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I can get you some. Let me know
Life Member National Trappers Assoc. Life Member Ohio Trappers Assoc. Life Member Rocky Mountain Elk Asso. Life Member NRA
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Re: O/T Ham brine ---- Need help
[Re: Geezerman]
#931706
10/14/08 06:45 PM
10/14/08 06:45 PM
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Joined: Mar 2008
Posts: 1,179 Nebraska
hunter88
Government Troll
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Government Troll
Joined: Mar 2008
Posts: 1,179
Nebraska
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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.
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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
Unregistered
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Supergoose
Unregistered
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Re: O/T Ham brine ---- Need help
[Re: ]
#932217
10/14/08 10:55 PM
10/14/08 10:55 PM
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Joined: Mar 2008
Posts: 1,179 Nebraska
hunter88
Government Troll
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Government Troll
Joined: Mar 2008
Posts: 1,179
Nebraska
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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.
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