Amish Smoked Ham Brine
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- 2 1/2 gal
- 1 1/2 c
- mortons sugar cure
- 4 oz
- liquid smoke flavoring
1Put bring in crocks or large plastic pail and put in ham. put a plate and weight on top to hold ham under the brine.
2Let ham chunks cure 10 days or bacon only 4 days.
3Stir every day. Rinse three times after it is cured, before using it.
4Cold pack 1 hour without any liquid. May freeze instead.