Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 7 lb Plain salt, (not iodized)
- 3 1/2 lb Dark brown sugar
- 2 ounce Salt peter
- 1 ounce Red pepper, optional
- 1 ounce Whole cloves, optional
Direcciones
- This is for 100 pounds of meat.
- Dissolve first three ingredients in boiling water. Cold. Pour over meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke.
- Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine.
- Cold temperature is a key to curing. Repack and time once again from the start.
- Great Grampa King's recipe as given
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1203g | |
| Recipe makes 4 servings | |
| Calories 1533 | |
| Calories from Fat 12 | 1% |
| Total Fat 1.44g | 2% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 307783mg | 12824% |
| Potassium 682mg | 19% |
| Total Carbs 394.0g | 105% |
| Dietary Fiber 2.5g | 8% |
| Sugars 385.48g | 257% |
| Protein 0.96g | 2% |
