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LOCATION: Recipes >> Preserving Meats >> Ham 01

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Ham

Use the following portions to make a brine for a 3 lb piece of pork
loin. Scale it up for larger portions.

1 cup salt
1 cup sugar
1 tsp Prague #1
2 qts water

Soak the fresh (not previously frozen) pork in this brine for 12
to 24 hrs.

Cook the cured ham in water at 165F until the internal temperature
of the ham is 152F. Cool and refrigerate overnight. You now have
what is known as "boiled" ham.

You can also bake the ham the same way, 165F oven till the internal
temp reaches 152F. This will give you a drier ham.

If you have a smoker, smoke it for a few hours before boiling.
You can also put liquid smoke in the brine but I have never done
it and will never use that stuff.

I am guessing at the brining time as I inject about 10% of the
weight of the meat (in brine), directly into the meat and only
brine for about 6 hrs. This is called pumping and cuts down the
brining time and makes a more consistant job of it.

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