Posted by Rob03 on December 25, 2012 at 11:26:38 from (67.142.174.26):
In Reply to: Pink salt curing posted by JayinNY on December 25, 2012 at 11:00:03:
I always use the Morton Quick Cure salt. Use 2 tablespoons salt to 1 lb of meat. So I use the salt, dark brown sugar and pepper. Cover the meat in the salt, sugar and pepper mix. Put in an air tight container and put in the refrigerator for 10 day's. Turn the ham over once a day. On the 10th day remove from frig and rinse the meat off, then place in a container of cold water(I use a 5 gallon bucket). Let soak for 4 hours. Put back in the frig for 24 hours to form a skin on the meat so that the smoke will adhere to it. Smoke at 180 degrees until the meat reaches a temperature of 140 degrees internally. This is the best recipe that I have found for ham and bacon. Use however much brown sugar and pepper you want, but use the recommended amount of salt.
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