just a tish NE of central ND | Been a long long time. hams, cured in suggar cure brine after also being injected with a syringe near the bone. Put in a plastic tub or wooden barrel. Add weight to keep them submerged. Bacons can go in brine as well, but will be cured through in a very short time compared to the thick hams.Smoke the hams way longer than the bacon too.bacon doesnt take nearly as long because it isnt as thick.
I cant recall anymore. I believe we used sugar cure? or was it called tender quick?Or maybe we switched off from time to time, I cant remember now.
Seems my dad mixed the cure with water untill a raw egg would float in the solution.
Edited by School Of Hard Knock 12/11/2016 00:26
|
Hogs....curing hams and bacon.
