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Results 1 - 10 of 168 for ham curing
This is for 100 pounds ... Drain and smoke. Ham takes between 30 and 40 ... temperature is a key to curing. Repack and time once again from the start.
Soak cured ham in water overnight. Rinse. Trim ... fatted side and rub with paste of sugar, juice, and mustard. Decorate with remaining ingredients.
Mix and rub on hams until it sweats. Wrap in ... hang up bone end down. Let hang in garage or out building for 3 or 4 weeks. Slice off as needed.
On the day after it is butchered, get a ham nicely trimmed up (not squared ... free from a hook in the ceiling and leave six months to two years.
Amount to mix for 2 hams and 4 bacons: Mix well. ... again with more cure. Let stand 3 weeks ... or wash off sugar cure, and smoke as desired.
Work into ham. Wrap in brown paper. Keep in cold place, refrigerate, 2 weeks. Hang to smoke. May smoke on grill.
For each hundred pounds of ham: Make a pickling brine ... hickory from 2 to 3 weeks. Pieces of bacon in the brine should only be left in for 2 weeks.
Melt in 3-pint warm water ... smoke. Rub on hams and bacon. Rub in real ... runs off after a few days, rub it on again. Mrs. Crist Weaver (Fanny)
Prick ham thoroughly with skewer 3-4 inches ... to oven for 30 minutes or until brown. The rye crust can be eaten. Slice very thin for serving.
Amount to mix for 2 hams and 4 bacons: Mix well. ... again with more cure. Let stand 3 weeks ... brush or wash off sugar cure and smoke as desired.
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