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