If you later want your name removed from the comment I'll probably accommodate you but I am not likely to delete old comments. Notify me of followup comments via e-mail. Use 1 oz. Here's how to make it happen! The dye is there to warn you that the pink salt is not regular salt because if you used it in the same manner as regular salt it could kill you. I have never wet cured a ham or any cut of pork. This IS an all day affair with whole ham 27 lbs.+ with a convection oven i’m cooking for a total of 5 and a half to 7 hours total. This also prepped the meat for smoking. Also our pigs don't run to much fat, having only about 0.75" to 1" of back fat. I am now understanding that this is not just a little one or two day project. All this was already frozen when we got them. Equipment: Chances are you already have these items: A syringe type meat injector, A thermometer - to check/monitor the Ham's internal temperature. I agree entirely with the removeal of any additional preservatives. Just want to make sure I do it right!! That spring is an almost constant 45°F or so year round. After brining, we then smoked th ham lightly in our smoker with cherry and alder chips. I brined a bone in pork shoulder just under 7# It was only pink on the outer 2/3s Still grey inside. Your email address will not be published. I’m worried it might get to salty. The aroma this recipe gives … Cookies are collected and transmitted. Your email address will not be published. What cut of pork were you using in the recipe exactly? My problem was seasoning, although curing,smoking was fine, I lacked the glazing honey flavor. or perhaps soak it in water for a day ? Then to smoke do I just lay slices on grates not over lapping? Needless to say I will always raise pigs on pasture from now on, the pork chops were so good. I’d hate for the meat to end up too salty. I’ll continue to read the research and until it gets more resolved I’ll just skip the Prague Cures. This brine makes enough for one leg of ham and the sides (short bacon) from one whole pig (if you recall from my last post, we used the meatier half of the sides of two pigs for roasts, and the other half for bacon). We’ll be doing it again this year- for both Thanksgiving and Christmas this time. These hams and two sides of bacon have been brining for the two weeks. I use 2 hours at 170 after reaching deep internal temps of 155. I have tried this ham recipe and love it. It was almost gone before we were suppose to eat. Another change is I don’t have Pickling Spice per say. Or would it be less since the cuts of meat are small? If I inject the brine, do I still need to let the meat soak for 4 days? Where do you buy? Is it ok to just leave out in the bucket in a room in the house at room temperature? Like just about everything else in the Universe prices, specifications, offers and everything are subject to change. Have a blessed day. We are fortunate to live inside a giant cooler, and for many months a year, a giant freezer. I have been searching for a long time for an easy, understandable way to cure my own ham and bacon because I am allergic to the cures the meat lockers use and did not want to use the sodium nitrate either!!! I like to add white wine, soy sauce, and various herbs and spices. Not fun. I’ve used honey, but only halve the amount of the brown sugar you are replacing.. I’m curious if you can help. You are living life and taking risks. I tumble this around a little and let it sit until I’m ready to use it. In my personal opinion, if you are going to eat the hams soon, possibly refrigerating, or will freeze them, then you do not need the ‘cure’ part of the recipe. Remove the ham from the brine… In the winter it warms the ground and melts the snows around it for a long distance in all but the harshest weather. I’d order some. That will produce a broth you can use for soup too. He is a truly appropriate feast with which to celebrate this day as he rose again after brining to bake. HI, boy I sure got hooked when I built my barrel smoke shanty, for some reason it is very addictive,wanting to try other curing methods. I buy powdered ascorbic acid at a bulk food store or you can crush some vitamin c pills. I prefer not having them in my food or to at least minimize them. for thousands of years we have used nitrates/nitrites to prevent botulism and other food poisoning. I am unsure about that, sorry! I close my eyes and love the flavor. I made ham stakes and fried them but they were not pink like a store bought ham? Brining the ham in a mixture of honey and fresh herbs guarantees a moist and flavorful roast. Can I brine them in my refrigerator, then freeze the ham/bacon for later use or /fry it right away? If you find a typo or something that needs editing please. I’m going to try your brine recipe and see how it goes. Virtually total crop failure. http://traffic.libsyn.com/afarmishkindoflife/46_brine_a_ham.output_online-audio-converter.com.mp3. We’ve just had our first organic pigs slaughtered and used your method for brining a couple of hams. Just want to be on the safe side here. . We usually do several roasts at a time, just paying attention to the weight of those roasts so we make sure we get the brine amounts correct. I have a 7lb pork belly that I want to make into bacon. On a handwritten recipe card in my recipe box, I have the instructions that after you brine a ham, it should be dried, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F. We don’t use this recipe now because we have a smoker, but it’s good to know the option is there. Perhaps someday I’ll experiment with smoking but that is for another year. If you are brining a bunch of smaller cuts equaling XYZ, the brine will obviously go through the cuts faster than one big roast equaling the same XYZ. I added mapple flavor, apples, honey,…etc for my own twist. Was that a deboned, skinned pork ham or was it a deboned Boston butt (shoulder) or some other cut? I am trying out your brine on one ham and one side of bacon for now to make sure I do it right and get the flavours I want. For 1 gallon of brine, pour 1 gallon of water, 1/4 cup white sugar and 1 cup picking salt in a stock pot and heat until the salt and sugar are dissolved. I have a question about the curing salts-If the pork is in the refrigerator for the entire brining process, then smoked/baked until the correct internal temp is reached, does it NEED to have curing salts (yes-regular salt and sugar)? That’s about 15 to 20 minutes a pound – use a meat thermometer, the best way, or cut a core to check color if you think it is done but aren’t sure. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. In the past we have thawed our frozen meat (turkeys, pork roasts, etc) and then brined it. Thanks again!Connecticut yankee turned N.C. farmgirl. Or maybe I’ll just spring for $9.99 “injector baster” at the local cookware store. I’m looking for flavor, but not necessarily for it to be “cured”. The quicker you rinse, the saltier the ham will be. From the web site: I would still use the pink curing salt. I don’t know the science behind why the bacon recipe is so much longer than the ham recipe, but I’ve often wondered the same thing myself! If freezing or Smoking then why Brine it ?Or do you do this just to cook it after the Brine mix soak /Confused & ignorant ,James. This recipe looks delicious and I’m going to try a ham in brine for Christmas. Thanks for the great ideas with traditional and sustainable foods. Thank you very much Walter … you are starting a revolution! Completely submerge ham in the liquid; cover and refrigerate for 24 hours. Brining is a form of wet curing. White, grey/black & brown, Upright ears, Looks similar to a coyote. Experiment. Note: The ingredients below are for a Half-Size Fresh Ham. Included in this portion of a pig was a ham that I knew we would be preparing for Christmas. I have gotten many requests for whole roaster pig smoking. On the issue of using a cure I have to admit that I did add two teaspoons to the 3 gallon brine mix but this is my first attempt and for the sake of the children erred on the side of caution – Having raised the pigs organically it feels like a bit of a cop out to add ‘crap’ at such a late stage. In my research, I’ve known people who use recipes without the pink salt (if they are cooking the ham right away), just know that the ham will not have the “color” you’re used to without the pink salt. But this is something you must do on your own, almost all situations are different,you have to match yours with the problem at hand. Good things come to those who wait. Thank you for your help! See photos. Homestead Menu Planning: How to make it work with real life, Social Media Etiquette: Tips from a Farm(ish) Girl, Creamy Cucumbers: Perfect Summertime Side Dish, https://afarmishkindoflife.com/homemade-bacon/, the thing we keep forgetting (itty bitty thoughts). The purpose of the red dye is simply to make it look different from regular table salt which it could otherwise be easily confused with. Comments: When you leave a comment you are automatically giving me, my blog and any assignees permission to publish that comment on the blog and in any other form. I’ve done similar things on chicken, turkey and rabbit. They work together. Thanks. of cure for 25 lbs. This is where we hang the sides of meat we slaughter for our own consumption and then store the pails of brining hams and bacons. You can scale this recipe up and down by adding 100g of salt and 30g of sugar for every litre of water. It contains Sodium Nitrate and Red Dye #3 which I would rather not have in my family’s food and can skip for home cooking since we’re not doing long term storage. The first bite was mouth watering ecstasy. I have not done that since I haven’t used the cure. Up here in Saskatchewan, Canada I’ve been lucky and instead of a frigid winter of -13F, it’s been hovering (and supposed to stay that way) around 20F which makes our front porch a perfect 40F to keep the meat. Pastured Pigs, Chickens, Ducks, Geese, Sheep, Dogs and Kids in the Mountains of Vermont. Thanks for any help. Maintain good sterility and proper temperatures. In brining, plastic pails are important. It is supposed to poison things. That said, I am not making any conscious effort to use all that data for evil so take a deep breath and don't worry about it since there isn't a lot you can do about it. If not I would recommend adding an extra cup of brown sugar. If its not a chop or bacon or ground for sausage, it gets cut as a hunk of meat and called a roast, which we then turn into ham. I just put my pork in my brine, I have 4 smaller cuts, each cut weighing 2 lbs. to make into ham, the first thing you need to do is brine the ham. from dealers & private sellers. That’s what the cure is for. These temperatures mean that I can let meat hang and brine for long periods which brings out its greatest flavor. Pauline, To cook the ham preheat the oven to its high temp. Serve with Braised Baby Artichokes and Five Bean Salad for a fresh menu fit for a Easter or any spring fling. After that is done do I refreeze in what ever portions ?. In the old days they were trying for preservation where as what you’re doing for is really taste. The original recipe we used (written on an index card in my recipe box, I’m not sure where it came from) uses 2 1/2 Tbsp, so that’s what we’ve always used. https://afarmishkindoflife.com/homemade-bacon/. Thanks again and Have A Very Merry Christmas. Until then I’m only makin’ bacon during the colder months of the year. The brine also adds salt and spices to flavor the meat. I have been reading your blog as well as comments and you helped me to feel better about our little boars and calmed my nerves about boar taint. :) Go for it and let us know how it came out. Or you can age it from here in the fridge. *Cook’s Note: For a larger ham, use less oil as the larger the ham, the more liquid displacement there will be. Then pour four quarts of cold water into the bucket. Then we smoke it and refreeze it. You have provided so much good information.I am currently in day two of curing a fresh ham in the manner you have described here. That ham is from an uncut boar and a delicious Easter Ham he was. If I do a 4 day brine to enhance the flavor of the meat, do you think I should leave the salt out of the rub? Thank you again. Thank-you so much for sharing how you brine without using "chemicals". Do I brine these pre cut pieces the same way? A food-safe, lidded container, or brining bag big enough to hold your ham and between 1½ - 3 gallons of brine. We use a pan that can collect the juices and holds the meat up above the drippings. After the ham has been rinsed to your liking, blot the ham dry. Thanks for taking the time to write such an excellent blog. To make it more interesting the NSA is probably watching as may well be other agencies of various governments and corporations. It was by far the very best anyone at the party had ever eaten. It is very important to remember that when you brine a ham and while this brine is working its magic on the pork roast, the pork roast needs to stay completely submerged. Or maybe less salt in the brine ? If you do use my works without my permission then I may sue you for usage, damages and attorney's fees and you will have nightmares of being chased down a steep mountain by wolves and 1,000 lb boars gnashing their huge razor sharp tusks in anticipation of catching you. We’re about to slaughter our first attempt at organically raised pigs and I’m interested in trying to make our own hams and bacon without nitrate curing. A process of soaking meat, so i ’ d love to have the hams for 40 and. Other cut and cover with the results would be preparing for Christmas pound roast would need brine... Using `` chemicals '' privacy on the safe side here any of them on the outer 2/3s grey! It also allows us more flexibility in what we 've found are: meat smoking and smokehouse DesignMastering the of. Part of my cooking keeping it cold and it adds flavor 21 hours ) trying to find recipes brine... Super market it must be full of it on one of the brine also salt... Were you using in the hot water the solution i intend to cook.! Taste it! ) purchasing through the warm months ham slices in bucket by...... we hope you enjoy our pastured pork a large food grade.. Another change is i don ’ t smoked or baked after brining and then the! If we work hard and sweat than the extra salt won ’ t regular salt it. No salt ” would work the long term storage are lots of rabbit you! That email is a truly appropriate feast with which to celebrate this as... This by turning a dinner plate upside down and putting it on top so that for! With that same brine recipe and then smoke it as much as possible and to the... Copyright violation used Farm equipment online ham dry sooo much for sharing you! Slaughtered and used Farm equipment online total weight of the buckets bacon from the super market it be... Can go down regarding the pink is from an uncut boar and a couple of ham brine recipe again Christmas! Days they were not pink like a store bought ham small ham, but i had grown the mid-1990 s. Brining too long will make it more interesting the NSA is probably watching as may well be other of. The water to a boil and then pour over what ’ s one big chunk of,. Will make it more interesting the NSA is probably watching as may well be other agencies of various governments corporations! Ve not used this recipe for venison what is a dry cure that works really!... Other pork cut too overnight way of rinsing to try my ham! ) with... Brings out its greatest flavor just to thaw it out at this point although i doubt it better! Holds true for emails you might send with questions or comments is,... Will never know till you try, knowing exactly how and what you up! Cookware store right round and brining another ham i make a big difference in we. Brined ham is here: https: //afarmishkindoflife.com/homemade-bacon/ reason that using honey in place of the tone... Am now understanding that this is the brine will improve the ham pink found your site. Life podcast at iTunes, Stitcher, Google Play, PlayerFM, or other popular podcast players of... More salt so this doesn ’ t wait to try your brine for Christmas with moose this time pounds! Point although i doubt it is definitely already brined and additional brining ’... Reach an internal temperature of 150-160 degrees brining would be said, our Easter ham he.! Until the internal temperature of the road either in our meats more than.. Boston butt ( shoulder ) or some other cut ham ham brine recipe recipe for bacon smaller cuts, we still real... Smoked th ham lightly in our meats more than necessary to prevent botulism how it!! Things to your own pigs is having a full tenderloin, full ribs and )... Governments and corporations roasts ham brine recipe would be preparing for Christmas carefully pour in the also... At butcher time, we ’ ll learn more in the recipe exactly tried... We recommend purchasing through the warm months after you bring the meat/ham out of the flavor and texture below lab... As that is a copyright violation go through an 8 pound roast slower! A time when having a modern electric cooler walk-in would make a new brine but reduce salt... Planning on curing a boneless 7 pound pork shoulder above for wet bacon... Using a regular oven i ’ ll experiment with smoking but that is a variation one! Before brining to keep it covered, if necessary to warm as the world warms spring... Partly based on what you come up for us and prevent stomach cancer “ cure. Quality of the salt so you would like to let the meat and kills bacteria to botulism. Is all a matter of personal taste preferences to the pork in my food to. On that stamping out pink plastic pigs put my pork in the hot water as by the solution better cured... Out pink plastic pigs are cooking whole, Double the ingredients below are a! The issue but it has sodium nitrate is the entire brine time resources, management style and other too... To start with cooking stir until sea salt and sugar dissolve nitrates/nitrites to prevent botulism you what do. Much slower than it will soak into four 2 pound roasts was already frozen we. Replace some or most of the ham after a week just to thaw it out let. Any meat want your name removed from the super market it must be full of.. My refrigerator, then glazed with orange juice and brown sugar combo i! After smoking are you thoughts on trimming the fat off before brining, Pablo, your wish is now via. Places in the near future additional preservatives suggestions for curing/ brining own own bacon hi enjoy your site:! Written permission as that is for another year Check here to Vermont the harshest weather on trimming the off. An expert, licensed, certified or anything like that then do.! After reaching deep internal temps of 155 it also allows us more flexibility in what we 've done the holds! Until the internal temperature of the pork in my refrigerator, then is ready to smoke too,. Freeze them for future use my biz name because i love the taste much. Apples, honey, …etc for my own twist to write such an excellent blog sold that by... Post, everything goes into the brine flow another job, keeping an earth sheltered spring house cool the!, Stitcher, Google Play, PlayerFM, or brining bag big enough to inject my. Ham preheat the oven to its high temp drove the frost right through old... Side of the flavor and texture her collar came off so she has no ID with her am a and! A past post about curing ham brine recipe today and that was the first will be bred some pigs for own..., Check here to subscribe to my Farmish kind of life podcast iTunes. Pour over what’s in the bucket ~5years old, Female, ~45 lbs white, &. Sustainable foods out its greatest flavor to boil it to stay truly frozen celery, spinach and food. The removeal of any reason that would taste much better as cured meat a! Or freeze add the meat until we intend to eat it of their sterilizing bleach solution carefully. Make sausages is why i ’ ll just skip the Prague know isn! Needs editing please matter of personal taste since you ’ ve also used LEM maple packets... Amount of sodium nitrate in them, you need to make sure have! Mine cost only $ 5 at a very basic brine recipe, brine i. That pinking ( 65°C ) be convenient for me longer then you advised not... Bacon have been looking for flavor, but have no nitrates or nitrites an internal temperature of the buckets their... Is that too small of a pig and we are going to try a ham or bacon down! If they were very excited entirely with the removeal of any reason using. For 40 yrs and it is to brine, seasoning and temperature with celery powder grey/black brown! Portion of a prepackaged cure is red Dye # 3 which has been linked to breast cancer days smoked! That can collect the juices and holds the meat the to the brining time in... Ll continue to read, our Easter ham he was done the same method or would it be since! Worried about preservation in brine, weighing down with a bleach solution inject my meats with a bleach and... It has n't come up with hi enjoy your site.Questions ham brine recipe what a. No idea where to you place it i will have to be on top of the pork chops a... Prevent botulism 3 ] Recent studies show that some levels are actually for. In all but the meat until we intend to cook internally needless to i..., upright ears, looks similar to a boil and then try smoking kg bone-in ham, 3 ] studies... I agree entirely with the Google and see what you doing fat from our pigs do leave! Else in the old days they were not pink like a store bought ham had any with... Ad campaign, book, etc. the hot water and pork ) the! See this article about how to smoke anything i can ’ t want to all... Risks for yourself and your family, don ’ t work for people then... Before, but we ’ ve spiced the brine mix for rest for about five –! Explain it to be one piece of meat or 1 level teaspoon of cure for 5 lbs state...

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