Free Shipping $49+ | Free Sample All Orders

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.

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

15% off your first order

Subscribe for instant savings, exclusive offers, tasty recipes and other great meat processing content.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now