1 - 10 of 160 for cure 81 ham
This is for ... Drain and smoke. Ham takes between 30 ... batch of brine. Cool temperature is a key to curing. Repack and time once again from the start.
Soak cured ham in water overnight. ... When done, score fatted side and rub with paste of sugar, juice, and mustard. Decorate with remaining ingredients.
Parboil cabbage, onions ... slits diagonally into ham. Stuff these ... horseradish mixed with sour cream. This recipe can be cut in half for a small ham.
Mix and rub hard on each side of meat. Pat on all that will stay. Wrap in brown paper bag and tie. Put in cloth bag with shank down and let hang ...
Mix together the ... all over the ham. Be sure ... lace twine across the ham, then wrap in brown paper. Tie up all across the ham. Hang shank down in sack.
Mix together all three ingredients. Place sugar cure mixture on a large paper; place a ham on top of ... This recipe will cure up to 100 pounds of meat.
Amount to mix for 2 hams and 4 bacons: ... rubbed again with more cure. Let stand 3 weeks altogether. Then brush or wash off sugar cure, and smoke as desired.
Melt in 3 ... days, then smoke. Rub on hams and bacon. Rub in real well. If this paste runs off after a few days, rub it on again. Mrs. Crist Weaver (Fanny)
Amount to mix for 2 hams and 4 bacons: ... again with more cure. Let stand 3 weeks all together. Then brush or wash off sugar cure and smoke as desired.
Take a large ... sack down. Lay ham on top of ... towel. Tie securely and hang with hank up in smoke house or shed. Hang for 6 months to 1 year to cure.
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