|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
1 - 6 of 6 for how to brine ham
This is for ... takes between 2 to 3 weeks. Drain and smoke. Ham takes between 30 ... new batch of brine. Cool temperature ... once again from the start.
Prick ham thoroughly with skewer ... 3 days. Mix brine in large cooking ... top of ham to keep under brine ... can be eaten. Slice very thin for serving.
Wipe inside of ... all remaining ingredients to the bowl. Tumble until mixed. Sprinkle brine over the mass. ... the top layer - it will mix when served.
Cover beans with ... the beans, onions, ham hock, cumin, wine vinegar, and stock; bring to a boil; reduce ... dollop of sour cream if you can't take the heat.
For each hundred pounds of ham: Make a pickling brine of ten pounds ... or just enough to cover the hams. ... the brine should only be left in for 2 weeks.
Make a salt brine of salt and ... strips of venison ham and/or backstrap that ... thickness of 1/2 to 1 inch and ... doesn't last long around our house!
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