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Ham Brine Recipe

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This recipe for Ham Brine is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.5 liters of water
¾ C of kosher salt
1 C brown sugar (1 packed cup)
4 t of pink salt (insta cure #1) (4 teaspoons)
Directions:
Directions:
Multiply as needed to cover the meat completely. Refrigerate 8-10 days

Remove meat from brine. Discard brine. Soak meat in water overnight.

Smoke with choice of flavor. Low temperature 100-120º for 3 hours and then slowly raise temperature over the next hour or two until inside of meat at the thickest reaches above 150º

 

 

 

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