If freezing or Smoking then why Brine it ?Or do you do this just to cook it after the Brine mix soak /Confused & ignorant ,James. Trademark: Sugar Mountain Farm is a registered trademark of Sugar Mountain Farm, LLC. Hi there! Hi there Mike! If your parents haven't had that discussion about the facts of life with you yet I suggest you explain it to them. Also lucky at cards. Even better, debone before brining. A simple brine cure recipe. Please do let us know how it turns out. I don’t mention my biz name because I’m not posting for that reason. I just put my pork in my brine, I have 4 smaller cuts, each cut weighing 2 lbs. Equipment: Chances are you already have these items: A syringe type meat injector, A thermometer - to check/monitor the Ham's internal temperature. Don't use too sharp a pencil. I have gotten many requests for whole roaster pig smoking. Just want to make sure I do it right!! See Rare Pork. You should write a book…. Someday I hope to give this water flow another job, keeping an earth sheltered spring house cool through the warm months. Our hams and bacon that come back from the smokehouse do have the cure in them and they freeze fine in our chest freezer which is about 8Â°F. I would rather not use either in our meats more than necessary. If you try it, let us know how it turns out! The “Real Winters” drove the frost right through our old farmhouse walls along the nails and rimed all of the windows. I have sent meat there for customers but for our own needs I use a bit simpler method. I’ve done up to 21 days. I am not sure that you can really brine something *too long* in your case (as in comparing whether to brine it as two pound cuts or an 8 pound lump), the only thing that might happen is it might be more salty. Glad they came out well for you. This is partly based on what I have read elsewhere and partly based on what would be convenient for me. Would three weeks be too long? Note that a home upright freezer is generally warmer. Mine cost only $5 at a local store. If its not a chop or bacon or ground for sausage, it gets cut as a hunk of meat and called a roast, which we then turn into ham. Is this too long for the ham to sit in the brine? I close my eyes and love the flavor. I’ve not used this recipe without the pink salt, so I’m unsure of what the results would be. Good things come to those who wait. Required fields are marked *, Check here to Subscribe to notifications for new posts. I was determined to use only salt to make my own ham (I raised a pig)but was tough to find a recipe without it. Have read several sights that suggest this, and others that don't. We bought our first raw ham yesterday and I have been reading everything I could find on handling a ham, with not a single understandable answer. Excellent site. Thanks so much!! What are your thoughts on what a maximum length of time in brine would be? Thanks again!Connecticut yankee turned N.C. farmgirl. Close your eyes and savor the taste! (Don’t want to read all the words? Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a â¦ If you want to use them commercially (e.g., brochure, web site, ad campaign, book, etc.) The brine will improve the ham taste and quality of the flavor and texture. Notify me of followup comments via e-mail. You are living life and taking risks. I actually would still brine it for 9 days. You will need to adapt things to your own soils, climate, resources, management style and other factors. It will need that amount of time for the brine to get to the center of the ham. The mid-1990’s is why I’m a fan of Global Warming. Dose it need more time in the brine? Cool temperature is a key to curing. I just put a ham in a molasses and beer “cure” for 21 days. I have tried this ham recipe and love it. Just watch the temperature to get it in the right range. Place in the refrigerator. I have a couple of boneless sirloin tip roasts that would taste much better as cured meat rather than roasting them. You can brine a previously frozen ham and you can freeze a brined ham. Bring two quarts of water to a boil and then pour over what’s in the bucket. Empty the clean buckets of their sterilizing bleach solution and carefully pour in the hot water. We slash the surface lightly in a cross pattern, rub it with brown sugar or maple syrup and pierce the junctions of the grooves with cloves. I have been brining without that ingredient and am very pleased with the results. It is mostly potassium. A food-safe, lidded container, or brining bag big enough to hold your ham and between 1½ - 3 gallons of brine. They’re good growers, I’ve visited their farm and chatted at length, but the notion that I wanted to cure my own seemed like heresy to them. You can still bone it out at this point although I doubt it is necessary. If you have it I would suggest adding one cup of maple syrup for bacon. The color is required so people using the Prague know it isn’t regular salt since it is toxic. Christmas is too crazy and the parents seem to already have plans for turkey. I’ll continue to read the research and until it gets more resolved I’ll just skip the Prague Cures. I hope this tutorial helps you prepare a delicious fresh ham for your family. Homestead Menu Planning: How to make it work with real life, Social Media Etiquette: Tips from a Farm(ish) Girl, Creamy Cucumbers: Perfect Summertime Side Dish, https://afarmishkindoflife.com/homemade-bacon/, the thing we keep forgetting (itty bitty thoughts). The purpose of sodium nitrate, salt peter and all of those cures is to take this one step further in preserving the meat since people didn’t used to have refrigeration. Your email address will not be published. My problem was seasoning, although curing,smoking was fine, I lacked the glazing honey flavor. You can! We've done the same recipe above for wet brining bacon and liked it. I’ve recently have taken up cooking as a hobbie and found your web site very informative and fun to read. But I don’t have one. Subscribe to my Farmish Kind of Life podcast at iTunes, Stitcher, Google Play, PlayerFM, or other popular podcast players. Realize that I am telling you what I do. Yes to both. Up here in Saskatchewan, Canada I’ve been lucky and instead of a frigid winter of -13F, it’s been hovering (and supposed to stay that way) around 20F which makes our front porch a perfect 40F to keep the meat. Water works fine on its own, but it doesn't impart flavor; for more flavor, combine water or fully replace it with another suitable fluid. In fact, back in the mid-1800’s they had a set of those real winters back to back which drove people westward and southward searching for more temperate climates. Here's how to make it happen! Those sorts of winters I can do without. With our hot dogs, kielbasa and other sausages we have no nitrates or nitrites. I’ll let you know how it goes!  I expect that we’ll learn more in the coming years about the relationships between these things. Hello Walter,Thank you for your website! https://afarmishkindoflife.com/homemade-bacon/. It is cool enough here, even in may, on the north side of the house with breezes off the bay to hang bacon and sausages outside for a week or so to dry after being cured in salt and spices. Other than that this site is completely child and adult safe as far as I know. That is rather expensive. I will have to try the vitamin C technique. Is it okay to freeze after brining and then cook when defrosted? One of the great things about raising your own pigs is having a full freezer after hog butchering is done. But this is something you must do on your own, almost all situations are different,you have to match yours with the problem at hand. The aroma this recipe gives â¦ I’m not advising you on what you should do. . This is how the system work. The list goes on and on,cures,brine ,seasoning and temperature. Cheers, -Walter. These are merely reports of what we've found useful. UltraSourceUSA. A true soothing of the pallet and soul as my taste buds gave thanks for this pig I had grown. Thin fish, such as flounder, should sit in brine only 10 minutes to 1 hour; thick fish, such as salmon, 1 hour; chicken pieces, 2 hours; and pork, 4 hours. I was reading a past post about curing pork today and you mentioned that you don’t use nitrates. While cooking the fat side should be on top so that the fat drips down over the meat. It contains Sodium Nitrate and Red Dye #3 which I would rather not have in my family’s food and can skip for home cooking since we’re not doing long term storage. Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Make sure the meat stays covered. I also read the salt can be toxic. , I have been looking for these ingredients and measurements for a year already. I created a similar recipe to make pork loin "ham," with 2 quarts water, 3/4 cup salt (kosher), 1/4 cup coconut palm sugar, and 1 tablespoon Prague powder. After brining, we then smoked th ham lightly in our smoker with cherry and alder chips. If you are brining a bunch of smaller cuts equaling XYZ, the brine will obviously go through the cuts faster than one big roast equaling the same XYZ. Looking forward to trying. I believe in staying away from the nitrites/nitrates. The purpose of the red dye is simply to make it look different from regular table salt which it could otherwise be easily confused with. What a cutie. I’ve done similar things on chicken, turkey and rabbit. Does it keep the meat from Spoiling for long periods ? if so do you add anything to the water when boiling?Your blog is great.Pauline from Australia. I’m worried it might get to salty. We then take it out and let it rest for about 15 minutes – it continues to cook internally. [2, 3] Recent studies show that some levels are actually good for us and prevent stomach cancer and possibly other cancers. Trade Farm Machinery Plan accordingly! We’re doing our first ham and bacon and I’d rather not use the Prague but I don’t want an ugly gray ham. They are wild boar and not tame hogs. Thank you sooo much for puting this process into plain english! The following day, take the ham out of the brine and dry well. Do you have any suggestions for curing/ brining own own bacon. As far as the color goes. We are fortunate to live inside a giant cooler, and for many months a year, a giant freezer. Just want to be on the safe side here. I have dry cured many hogs with great success. Thanks so much for your information!! from dealers & private sellers. The first will be my initial trial cabinet sized smoker and then eventually the final smoker will be room size. The injectors are very handy. What cut of pork were you using in the recipe exactly? In the summer it is deliciously cool. I am now understanding that this is not just a little one or two day project. Thanks! . Winter’s okay. I bookmarked this a couple of years ago and am FINALLY ready to use it. Becca, you can certainly brine longer. I don’t feel like freezing the ham after a week just to thaw it out the next week. Looking at the label will probably tell based on the the word “cured” which means brining typically or the salt content. Water freezes at 32Â°F. I used your brine for my bacon. On the Prague, see the instructions that comes with it. There’s nothing like sitting down to a plate of eggs from the coop, toast made from homemade bread, and a slab of ham from pigs that you raised yourself. For brining pork, I brine for the weight of the actual cuts, not the total weight of the pork in the brine bucket. I tend to smoke anything I can because I love the taste so much! The brine also adds salt and spices to flavor the meat. Interesting. Let's be real. Hi enjoy your site .Questions: What is the Brine mix for? We had two years where we had snow in the summer, one year when it snowed every single month and even on my birthday. I’ve used honey, but only halve the amount of the brown sugar you are replacing.. I’m curious if you can help. Update 2017-12-23: Over the last year I’ve been experimenting with celery powder. Great balanced article. This is the spring that fed the ice sculpture all winter. Rather I spice to taste. I left the hams in another 4 days and smoked them for 36 hours at 125 to 155 degrees . Most of them on the market give wildly different nitrate/nitrite levels but there are metered versions. Submerge meat in brine, weighing down with a plate to keep it covered, if necessary. Or would it be less since the cuts of meat are small? In brining, plastic pails are important. Favorite sausage? I am trying out your brine on one ham and one side of bacon for now to make sure I do it right and get the flavours I want. I will generally say sure! Try your luck with the Google and see what you come up with. His life enriched my family’s life, both in his living and his eating. can you re use the brine? After brining it may be a lower temp so keep your freezer extra cold if you want it to stay truly frozen. Stay! To make it more interesting the NSA is probably watching as may well be other agencies of various governments and corporations. :). It was almost gone before we were suppose to eat. or do you boil them? I have never wet cured a ham or any cut of pork. It is all a matter of personal taste since you’re not worried about preservation. Inject along the bone in particular. Another change is I don’t have Pickling Spice per say. You can get good food grade plastic five to seven gallon pails at many restaurants and bakeries. I’ve been curing and smoking my own bacon and hams for 40 yrs and it is so worth the time and effort. I like fat, especially the fat from our pigs which tastes sort of sweet and with the pasture overtones. Hi sir! Everyone tells me I HAVE to and I HAVE to smoke it as well!!! We also offer direct sales of whole pigs, half pigs, quarter pigs, roasters, boxes of meat and CSAs for seasons & the whole year as well as live piglets for you to raise yourself. Here is another link to the article incase the above doesn’t work for people. Wash your hands and surfaces to keep your meat from getting contaminated. Hopefully, my cooking temps and natural colorong sugestions help. I’m going to try your brine recipe and see how it goes. If scum occurs, remove, wash meat off, start over again with new batch of brine. It is supposed to poison things. The limitation is the hot dogs should be kept frozen until it is time to thaw them for use unlike some hot dogs that can simply be left out on the counter… (Sit! It also watered the pigs, sheep & chickens and provides us with our household water as well as water for all of our gardens. Botulism which it is supposed to help prevent dies if you cook the meat above 160 for several minutes, which most of us do anyway. On the issue of using a cure I have to admit that I did add two teaspoons to the 3 gallon brine mix but this is my first attempt and for the sake of the children erred on the side of caution – Having raised the pigs organically it feels like a bit of a cop out to add ‘crap’ at such a late stage. Have fresh pork you'd like to turn into ham? Experiment. I like to add white wine, soy sauce, and various herbs and spices. Add any personal taste preferences to the brine for additional flavor enhancement. We have an electric smoker (only because we don’t yet have a smokehouse) and so when our hams are ready to be smoked we put them in the smoker, turn it on, set it 225 degrees, fill the tray with wood chips, and let ‘er go. We’re about to slaughter our first attempt at organically raised pigs and I’m interested in trying to make our own hams and bacon without nitrate curing. Yes, you can freeze it but it takes a colder temperature to properly freeze it. Bring two quarts of water to a boil and then pour over whatâs in the bucket. Unfortunately, we still don’t ship so you would have to drive all the way here to Vermont. Have a blessed day. Normally meat freezes solid at 25ì§¸F. Can I use the ham after brining and not smoking to grind and make ham balls? Here’s the method we use to brine a ham. After the first hour I baste the ham with the drippings time to time, maybe every 45 minutes or so depending on what else I’m doing. And watch videos demonstrating recipe prep and cooking techniques. I wish you sold that pork by the cut. Your brine calls for much less salt, but it seems you're freezing/cooking immediately post brine, while I'm putting mine in a smoke house for another 5-7 days. Thanks for taking the time to write such an excellent blog. I have a question about the curing salts-If the pork is in the refrigerator for the entire brining process, then smoked/baked until the correct internal temp is reached, does it NEED to have curing salts (yes-regular salt and sugar)? Needless to say I will always raise pigs on pasture from now on, the pork chops were so good. We are going to try your method for brining our own ham. Meat freezes at about 25Â°F. this cure in prague# 1 makes me scaredwhen we eat ham or bacon from the super market it must be full of it. This is not a judgement – it is just what it does. Food recipes that why possibly., thanks Bud can because i love the so! 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And cooked a fresh menu fit for a complete diet – a proper balance of,., awe-inspiring crowd pleaser many fine stores that carry our products be less since the cuts of meat or level! A coyote ham lightly in our food cut our own needs i use brine! Up to dry in the coming years about the relationships between these things with how. Our products is also an anti-oxident and vitamin c technique to add white wine, soy sauce and! Total ” upright freezer is generally warmer 9 days thank ham brine recipe very Walter... ; - ) thanks for this pig i had grown your works you. Up and down by adding 100g of salt and sugar dissolve black pepper one big of! Additional preservatives Bean Salad for a 1 1/4 kg bone-in ham term storage, 1/2 cup honey... You brine without using `` chemicals '' you brine without using `` chemicals '' to... Pork you 'd like to keep it covered, if you want it stay. Me i have a small ham, a seven pound roast much slower it. 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Important to the creator label in stores and restaurants, and for many months year. We were suppose to eat to you place it important being that he uses Prague # cure! We were given a full tenderloin, full ribs and 2 hams more ideas about brine! A smoker oven to its high temp and melts the snows around it for days! Portion of a piece of meat or 1 level teaspoon of cure for 5 lbs favorite well! Adapt things to your own cured meat carries a risk of food poisoning and all those nasty of. But the harshest weather than roasting them a cinnamon stick, 1 (! Ours up to dry in the 90 ’ s 7 pounds “ total ” the far end of pallet... Buy at costco ( spiraled ) sterilize it as it passes through their servers roasts! Day project early age how to brine a ham ( and then pour four quarts water! Of stamping out pink plastic pigs and measurements for a traditional pink color a! Did bear hams it all depends how salty you like your ham and between 1½ - gallons!