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Receta Brine To Cure Ham And Bacon
by Global Cookbook

Brine To Cure Ham And Bacon
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  Raciónes: 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

  1. This is for 100 pounds of meat.
  2. Dissolve first three ingredients in boiling water. Cold. Pour over meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke.
  3. 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.
  4. Cold temperature is a key to curing. Repack and time once again from the start.
  5. Great Grampa King's recipe as given